33+ Must-Try Spring Onion and Cabbage Recipes to Celebrate Fresh Flavors

Spring onions and cabbage are two of the most versatile and vibrant ingredients you can use in your kitchen.

Whether you’re preparing a crisp salad, a savory stir-fry, or a comforting soup, the combination of spring onions and cabbage brings a delightful crunch, mild sweetness, and depth of flavor to any dish.

These ingredients are also packed with nutrients, making them an excellent choice for health-conscious meals.

In this blog, we’ll explore 33+ delicious recipes that showcase the best of spring onions and cabbage.

From quick side dishes to hearty mains, you’ll find plenty of inspiration to elevate your cooking.

So, grab your cutting board and get ready to discover creative ways to enjoy these two amazing vegetables!

33+ Must-Try Spring Onion and Cabbage Recipes to Celebrate Fresh Flavors

Spring onions and cabbage are not just pantry staples; they are the foundation of numerous delicious and healthy dishes.

Whether you’re looking for a light side salad, a comforting stew, or a hearty stir-fry, these recipes offer a little something for every taste and occasion.

They are simple to prepare, nutrient-dense, and incredibly versatile, making them a must-have in any cook’s repertoire.

So next time you’re at the market, don’t forget to pick up some spring onions and cabbage and try your hand at these 33+ recipes. You won’t be disappointed!

Spring Onion and Cabbage Stir-Fry

This quick and flavorful stir-fry combines crisp cabbage with the fresh, mild taste of spring onions. Stir-fried to perfection with a hint of soy sauce and sesame oil, it’s an ideal side dish that pairs well with any protein or rice. The spring onions add a subtle sharpness, while the cabbage offers a satisfying crunch. With minimal ingredients and a fast cooking time, this dish makes for a great weeknight meal or a delightful accompaniment to a larger spread.

Ingredients:

• 1 medium cabbage, thinly sliced
• 4 spring onions, chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• Salt and pepper to taste
• Sesame seeds (optional)

Instructions:

1. Heat the olive oil in a large pan or wok over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Add the chopped spring onions and sauté for an additional 2 minutes.
3. Add the sliced cabbage to the pan and stir to combine with the spring onions and garlic. Cook for about 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
4. Drizzle the soy sauce and sesame oil over the cabbage, stirring to evenly coat the vegetables. Continue to cook for another 2-3 minutes until everything is well incorporated and the cabbage is tender but still slightly crisp.
5. Season with salt and pepper to taste and garnish with sesame seeds if desired.
6. Serve hot as a side dish with your favorite rice or protein.

This stir-fried spring onion and cabbage recipe is not only easy to prepare but also incredibly versatile. The combination of soy sauce and sesame oil gives it a savory, umami flavor, while the cabbage and spring onions provide a satisfying crunch and refreshing bite. Whether served as a light lunch or paired with a hearty main course, it’s a guaranteed crowd-pleaser that highlights the beauty of simple ingredients.

Spring Onion and Cabbage Soup

A warm, hearty soup that’s perfect for cool evenings, this spring onion and cabbage soup is comforting and nourishing. The sweet, mild flavor of the spring onions complements the earthiness of the cabbage, while the broth pulls everything together for a rich, satisfying dish. With a touch of herbs and a hint of garlic, this soup is a fantastic way to enjoy these humble ingredients in a delicious, light dish.

Ingredients:

• 1 medium cabbage, chopped
• 6 spring onions, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced (optional, for creaminess)
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
2. Add the spring onions and cook for 3-4 minutes, allowing them to soften and develop flavor.
3. Stir in the chopped cabbage and potato (if using), mixing well to coat in the oil and garlic.
4. Pour in the vegetable broth and add the thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat to a simmer.
5. Let the soup cook for about 20-25 minutes or until the cabbage is tender and the potatoes are fully cooked.
6. Use an immersion blender to blend the soup slightly, if you prefer a creamier texture. Alternatively, you can blend half the soup and leave the rest chunky for more texture.
7. Taste and adjust the seasoning if necessary.
8. Serve hot, garnished with freshly chopped parsley.

This spring onion and cabbage soup is the epitome of comfort food, offering both warmth and nourishment in each spoonful. The simple yet flavorful ingredients come together to create a smooth, savory soup that’s perfect for any time of year. The optional potato adds a creamy texture, while the fresh spring onions provide a gentle, sweet punch. It’s a versatile soup that can be enjoyed as a main dish or a starter to any meal.

Spring Onion and Cabbage Slaw

This crisp, refreshing slaw is a fantastic way to enjoy spring onions and cabbage in a raw, crunchy form. With a tangy dressing that balances sweet, sour, and savory notes, this slaw makes an excellent side dish for grilled meats, tacos, or sandwiches. The cabbage provides a hearty base, while the spring onions bring a mild onion flavor without overwhelming the palate. A touch of apple cider vinegar adds brightness, and the sesame oil enhances the overall flavor profile.

Ingredients:

• 1 small cabbage, shredded
• 4 spring onions, thinly sliced
• 1 medium carrot, julienned (optional for color)
• 2 tbsp apple cider vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Crushed peanuts or sesame seeds (optional, for garnish)

Instructions:

1. In a large bowl, combine the shredded cabbage, sliced spring onions, and julienned carrot (if using).
2. In a small bowl, whisk together the apple cider vinegar, sesame oil, honey or maple syrup, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the cabbage mixture and toss to combine. Ensure the cabbage and onions are evenly coated with the dressing.
4. Let the slaw sit for at least 15-20 minutes to allow the flavors to meld. The longer it sits, the more flavorful it becomes.
5. Just before serving, garnish with crushed peanuts or sesame seeds for added crunch.

This spring onion and cabbage slaw is a vibrant, refreshing dish that adds a delightful crunch to any meal. The balance of tangy, sweet, and savory flavors makes it a versatile side dish for various occasions, from summer barbecues to casual dinners. The simplicity of the ingredients allows the cabbage and spring onions to shine, while the dressing ties everything together beautifully. Whether you’re serving it as a topping for tacos or a side for grilled meats, this slaw is sure to become a favorite in your kitchen.

Spring Onion and Cabbage Fritters

These crispy, golden fritters are a delicious way to enjoy spring onions and cabbage. The cabbage adds a light crunch, while the spring onions provide a subtle, aromatic flavor. These fritters are lightly seasoned and pan-fried to perfection, creating an irresistible appetizer or snack. With a light batter that holds everything together and a touch of herbs, these fritters are a great option for a casual meal or a gathering with friends and family.

Ingredients:

• 1 small cabbage, finely shredded
• 4 spring onions, finely chopped
• 1/2 cup all-purpose flour
• 2 eggs
• 1/4 cup water (or more, depending on consistency)
• 1/2 tsp baking powder
• 1 tsp garlic powder
• Salt and pepper to taste
• Vegetable oil, for frying

Instructions:

1. In a large bowl, combine the shredded cabbage and chopped spring onions. Mix them together until evenly distributed.
2. In a separate bowl, whisk together the eggs, flour, baking powder, garlic powder, salt, and pepper to form a smooth batter. Gradually add water until you reach a thick but pourable consistency.
3. Pour the batter over the cabbage and spring onions, stirring to coat the vegetables well.
4. Heat vegetable oil in a frying pan over medium-high heat. Once hot, scoop spoonfuls of the fritter mixture into the pan, gently pressing them down with a spatula to flatten them slightly.
5. Fry for 3-4 minutes on each side, or until the fritters are golden brown and crispy.
6. Remove from the pan and place on a paper towel-lined plate to drain any excess oil.
7. Serve the fritters warm with a dipping sauce of your choice, such as a tangy yogurt or sweet chili sauce.

These spring onion and cabbage fritters are the perfect balance of crispy on the outside and tender on the inside. The cabbage adds a satisfying crunch, while the spring onions infuse the fritters with flavor without overpowering them. The batter holds everything together while still allowing the vegetables to shine. Whether enjoyed as a snack, appetizer, or part of a larger meal, these fritters are a fun and delicious way to incorporate cabbage and spring onions into your cooking.

Spring Onion and Cabbage Rolls

Spring onion and cabbage rolls are a healthy, satisfying dish that wraps flavorful spring onions and cabbage in soft, tender cabbage leaves. This dish is inspired by classic stuffed cabbage rolls but with a lighter filling that includes the natural crunch and sweetness of spring onions. The rolls are filled with a flavorful mix of rice and herbs, then simmered in a savory tomato sauce that brings everything together. This recipe is perfect for meal prep or as a hearty family meal.

Ingredients:

• 1 small cabbage, whole
• 1 cup cooked rice (white, brown, or jasmine)
• 1/2 cup spring onions, finely chopped
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1 tbsp olive oil
• 1 cup tomato sauce
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. To prepare the cabbage leaves, bring a large pot of water to a boil. Carefully remove the leaves from the cabbage, being careful not to tear them. Blanch the leaves for 1-2 minutes until soft, then set them aside to cool.
2. In a medium bowl, mix the cooked rice, chopped spring onions, oregano, paprika, olive oil, salt, and pepper. Stir until everything is well combined.
3. Place a cabbage leaf on a flat surface and add a spoonful of the rice mixture in the center of the leaf.
4. Roll up the cabbage leaf around the filling, folding in the sides to form a neat roll. Repeat with the remaining cabbage leaves and filling.
5. In a large saucepan, pour the tomato sauce and heat over medium heat. Arrange the cabbage rolls in the pan and spoon some of the sauce over the top.
6. Cover the pan and simmer for 20-25 minutes, allowing the rolls to absorb the flavors of the sauce and cook through.
7. Serve the rolls warm, garnished with freshly chopped parsley.

Spring onion and cabbage rolls are a comforting and wholesome dish that highlights the natural sweetness of cabbage and the mild flavor of spring onions. The rice filling adds a heartiness to the rolls, while the tomato sauce provides a rich, savory base that brings everything together. These rolls are perfect for a family dinner or as a meal prep option for the week. They are light yet satisfying and offer a wonderful balance of flavors and textures in every bite.

Spring Onion and Cabbage Gratin

This creamy and indulgent spring onion and cabbage gratin is a comforting twist on a traditional gratin dish. The cabbage becomes tender and absorbs the flavors of the rich, cheesy sauce, while the spring onions add a subtle freshness. Topped with golden breadcrumbs and cheese, this gratin is perfect for a cozy evening. It makes a great side dish for roast meats or a standalone vegetarian dish for those craving something hearty yet light.

Ingredients:

• 1 small cabbage, shredded
• 4 spring onions, chopped
• 1 cup heavy cream
• 1/2 cup grated cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (preferably panko)
• 2 tbsp butter
• Salt and pepper to taste
• 1/2 tsp nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Butter a baking dish and set it aside.
2. In a large skillet, melt the butter over medium heat. Add the chopped spring onions and sauté for 2-3 minutes until soft and fragrant.
3. Add the shredded cabbage to the skillet and cook for 5-7 minutes, allowing the cabbage to soften slightly.
4. In a small bowl, combine the heavy cream, grated cheddar cheese, Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until the cheeses are fully incorporated into the cream.
5. Pour the cream mixture over the cabbage and spring onions, mixing gently to combine.
6. Transfer the cabbage mixture into the prepared baking dish and top with breadcrumbs and a little extra grated cheese.
7. Bake for 25-30 minutes, or until the top is golden and bubbly.
8. Let the gratin cool for a few minutes before serving.

This spring onion and cabbage gratin is a rich, comforting dish that’s perfect for colder months. The creamy cheese sauce envelops the cabbage, making it tender and flavorful, while the crispy breadcrumb topping adds texture. The spring onions offer a subtle flavor that balances the richness of the dish. Whether served as a side or a main course, this gratin is sure to be a crowd-pleaser and is perfect for a cozy family meal or special occasion.

Spring Onion and Cabbage Sauté with Garlic Butter

This simple yet flavorful sauté combines fresh spring onions and cabbage with a rich garlic butter sauce. The natural sweetness of the spring onions and the hearty crunch of the cabbage are enhanced by the savory, aromatic garlic butter. This dish is quick and easy to prepare, making it an excellent option for a busy weeknight. The richness of the garlic butter contrasts beautifully with the freshness of the vegetables, making it a comforting and satisfying side dish.

Ingredients:

• 1 small cabbage, shredded
• 4 spring onions, chopped
• 3 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tsp lemon juice (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant.
2. Add the chopped spring onions to the skillet and cook for 3-4 minutes, allowing them to soften and release their flavor.
3. Stir in the shredded cabbage and continue to cook, stirring occasionally, for 7-10 minutes, or until the cabbage is tender but still slightly crisp.
4. Season with salt, pepper, and a squeeze of lemon juice for added freshness.
5. Garnish with freshly chopped parsley before serving.

The spring onion and cabbage sauté with garlic butter is a wonderfully rich and savory dish that’s quick to prepare and packed with flavor. The garlic butter infuses the cabbage with a comforting richness, while the spring onions provide a delightful contrast. This simple dish can easily be paired with any main course, from grilled meats to roasted chicken, making it a versatile addition to your meal rotation.

Spring Onion and Cabbage Quiche

This spring onion and cabbage quiche is a savory pie with a flaky crust filled with a creamy, egg-based filling. The cabbage is gently cooked to retain its crispness, while the spring onions add a light, aromatic flavor to the mix. Perfect for brunch or lunch, this quiche is a wonderful way to enjoy these vegetables in a more indulgent form. The creamy texture of the filling contrasts beautifully with the slight crunch of the cabbage, making it a satisfying and delicious dish.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 small cabbage, shredded
• 4 spring onions, chopped
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tsp dried thyme (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the pie crust in a tart pan or pie dish and set it aside.
2. In a skillet, sauté the spring onions in a little olive oil over medium heat for 3-4 minutes until softened.
3. Add the shredded cabbage to the skillet and cook for an additional 5-7 minutes until tender but still slightly crisp. Season with salt and pepper and remove from heat.
4. In a separate bowl, whisk together the eggs, heavy cream, cheddar cheese, Parmesan cheese, and thyme until smooth and fully combined.
5. Add the cooked cabbage and spring onions into the egg mixture, stirring to combine.
6. Pour the mixture into the prepared pie crust and spread it evenly.
7. Bake for 30-35 minutes, or until the quiche is set and the top is golden brown.
8. Let the quiche cool for a few minutes before slicing and serving.

This spring onion and cabbage quiche is a delightful combination of creamy texture and savory flavors. The cabbage adds a lovely crunch and earthy flavor, while the spring onions provide a subtle sharpness. With a rich and cheesy filling, this quiche is perfect for brunch, lunch, or even a light dinner. It’s a great way to incorporate cabbage and spring onions into a more indulgent, comforting dish that will leave everyone satisfied.

Spring Onion and Cabbage Pasta

This spring onion and cabbage pasta is a simple, yet flavorful, dish that celebrates the natural sweetness of spring onions and the crunchiness of cabbage. Tossed with pasta and a light lemony dressing, this dish is refreshing and satisfying, with a delicate balance of flavors. It’s an excellent choice for a light, vegetable-forward meal that still feels hearty and comforting. The cabbage wilts slightly while maintaining its texture, and the spring onions offer a burst of freshness in every bite.

Ingredients:

• 8 oz pasta (such as penne, spaghetti, or fusilli)
• 1 small cabbage, shredded
• 4 spring onions, sliced
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 2 tbsp grated Parmesan cheese
• Salt and pepper to taste
• Red pepper flakes (optional, for heat)

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain, reserving a small cup of pasta cooking water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the spring onions and sauté for 2-3 minutes until softened.
3. Add the shredded cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until the cabbage is tender but still retains some crunch.
4. Once the pasta is cooked and drained, add it to the skillet with the cabbage and spring onions. Toss well to combine.
5. Add the lemon zest, lemon juice, and a splash of the reserved pasta water to the skillet, and toss again to coat the pasta in the flavorful sauce. Season with salt, pepper, and red pepper flakes if desired.
6. Sprinkle the grated Parmesan cheese over the pasta before serving.

This spring onion and cabbage pasta is a vibrant and fresh dish that combines the earthy crunch of cabbage with the aromatic sweetness of spring onions. The light lemon dressing elevates the flavors, making it a perfect spring or summer dish. It’s a great way to enjoy vegetables in a comforting, satisfying meal that feels light but still filling. Whether served on its own or as a side, this pasta is sure to become a favorite for anyone looking for a vegetable-forward, yet delicious dish.

Spring Onion and Cabbage Stir-Fry

A quick and flavorful stir-fry featuring spring onions and cabbage, this dish is perfect for a busy weeknight dinner. The cabbage retains its crispness while absorbing the savory flavors of the sauce, and the spring onions add a bright, aromatic punch. With a few basic ingredients like soy sauce, garlic, and sesame oil, this stir-fry is a healthy and delicious way to enjoy vegetables. It’s an excellent side dish or can easily be made into a complete meal with the addition of protein like tofu or chicken.

Ingredients:

• 1 small cabbage, shredded
• 4 spring onions, sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp sugar
• Salt and pepper to taste
• Sesame seeds (optional, for garnish)

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
2. Add the sliced spring onions to the skillet and cook for an additional 2 minutes until softened.
3. Stir in the shredded cabbage and cook for 5-7 minutes, stirring frequently, until the cabbage begins to soften but still retains some crunch.
4. In a small bowl, mix together the soy sauce, sesame oil, rice vinegar, and sugar. Pour this sauce over the cabbage and spring onions, stirring to coat evenly.
5. Continue to cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. Garnish with sesame seeds, if desired, and serve hot.

This spring onion and cabbage stir-fry is a fast and flavorful dish that brings out the natural sweetness of the cabbage and the delicate flavor of the spring onions. The combination of soy sauce and sesame oil gives it a savory depth, while the rice vinegar adds a touch of brightness. This stir-fry is a perfect side to any Asian-inspired meal or can be made into a complete dish by adding your favorite protein.

Spring Onion and Cabbage Soup

This light yet satisfying spring onion and cabbage soup is perfect for those looking for a healthy, warming dish. The cabbage becomes tender and aromatic in the broth, while the spring onions lend a subtle oniony flavor that enhances the overall taste of the soup. The recipe is simple, with ingredients you probably already have in your pantry, making it an easy weeknight meal. It’s nourishing, low in calories, and can easily be made vegetarian or vegan by swapping the broth.

Ingredients:

• 1 small cabbage, shredded
• 4 spring onions, sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1/2 tsp lemon juice (optional, for added freshness)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the sliced spring onions and cook for 3-4 minutes until softened.
3. Stir in the shredded cabbage and cook for another 3 minutes, letting it begin to soften.
4. Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the cabbage is tender.
5. Taste the soup and adjust seasoning if necessary. If desired, add a squeeze of lemon juice for added brightness.
6. Serve the soup hot, garnished with additional spring onions or herbs.

Spring onion and cabbage soup is a simple yet flavorful dish that’s perfect for any time of year. The cabbage softens and absorbs the rich broth, while the spring onions provide a mild, oniony kick that complements the soup’s natural sweetness. The soup is light, healthy, and comforting, offering a wonderful balance of flavors and textures. It’s an excellent option for a light lunch or dinner and can easily be adapted to suit your dietary preferences.

Spring Onion and Cabbage Scones

These spring onion and cabbage scones are a savory twist on the traditional scone. The cabbage provides a gentle crunch, and the spring onions give the scones an aromatic edge. These scones are perfect as a side for soups, stews, or salads, or they can be enjoyed on their own with a dollop of cream cheese or butter. They are light, flaky, and packed with flavor, making them a delightful addition to any meal.

Ingredients:

• 1 small cabbage, shredded
• 4 spring onions, finely chopped
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1/2 cup buttermilk (or regular milk)
• 1 egg (for brushing the scones)
• 1 tbsp olive oil (for sautéing)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat the olive oil in a skillet over medium heat. Add the spring onions and sauté for 2-3 minutes, until softened. Add the shredded cabbage and cook for an additional 5 minutes until wilted and tender. Remove from heat and allow to cool.
3. In a large bowl, combine the flour, baking powder, baking soda, and salt.
4. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
5. Stir in the sautéed cabbage and spring onions.
6. Pour in the buttermilk and stir gently until a dough forms.
7. Turn the dough onto a floured surface and knead gently until it comes together. Pat the dough into a round disk, about 1-inch thick.
8. Use a sharp knife to cut the dough into wedges and place them on the prepared baking sheet.
9. Beat the egg and brush it over the tops of the scones for a golden finish.
10. Bake for 15-20 minutes, or until the scones are golden brown on top.
11. Let the scones cool slightly before serving.

These spring onion and cabbage scones are a delightful and savory variation of traditional scones. The cabbage adds a subtle texture and flavor, while the spring onions bring a fresh, aromatic punch. These scones are perfect served alongside a hearty soup or salad or enjoyed on their own with a spread of your favorite condiment. Their light, flaky texture and delicious flavor make them a perfect addition to your brunch or tea-time menu.

Spring Onion and Cabbage Salad with Lemon Vinaigrette

This spring onion and cabbage salad is light, crisp, and bursting with flavor. The combination of fresh cabbage and sharp spring onions is balanced by a bright, tangy lemon vinaigrette. Perfect for a refreshing side dish or light lunch, this salad offers a satisfying crunch and is incredibly versatile. The zesty dressing enhances the natural sweetness of the cabbage while complementing the delicate flavor of the spring onions, creating a harmonious balance of tastes and textures.

Ingredients:

• 1 small cabbage, thinly sliced
• 4 spring onions, sliced
• 1 carrot, grated (optional)
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey (optional)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (optional)

Instructions:

1. In a large bowl, combine the thinly sliced cabbage, spring onions, and grated carrot (if using).
2. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until the dressing is smooth and emulsified.
3. Pour the dressing over the cabbage mixture and toss well to combine. Make sure the cabbage and spring onions are evenly coated with the dressing.
4. Garnish with freshly chopped parsley for added color and flavor.
5. Let the salad sit for 10-15 minutes to allow the flavors to meld together before serving.

This spring onion and cabbage salad with lemon vinaigrette is a light and refreshing option that packs a punch of flavor. The crispness of the cabbage paired with the sharp bite of the spring onions is balanced beautifully by the bright, tangy dressing. It’s an easy-to-make side dish that complements a variety of main courses, from grilled meats to fish or even roasted vegetables. With its minimal ingredients and bold flavors, this salad is a perfect addition to any meal.

Spring Onion and Cabbage Omelette

This spring onion and cabbage omelette is a quick and nutritious meal, perfect for breakfast or a light lunch. The mild, slightly sweet flavor of the cabbage pairs perfectly with the sharpness of the spring onions, and the eggs bring everything together in a fluffy, satisfying omelette. It’s packed with vitamins and fiber from the vegetables, making it a great way to start the day or refuel midday. This dish is also highly customizable – you can add cheese, herbs, or other vegetables to suit your taste.

Ingredients:

• 4 large eggs
• 1 small cabbage, shredded
• 4 spring onions, chopped
• 1 tbsp olive oil or butter
• Salt and pepper to taste
• 1/4 cup grated cheese (optional)
• Fresh herbs (optional)

Instructions:

1. Heat the olive oil or butter in a skillet over medium heat. Add the spring onions and sauté for 2-3 minutes until softened.
2. Add the shredded cabbage and cook for another 3-4 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp. Season with salt and pepper.
3. In a bowl, whisk the eggs and pour them into the skillet with the cabbage and spring onions, spreading the vegetables evenly across the pan.
4. Cook the omelette on medium heat until the edges start to set, then gently lift the edges with a spatula, allowing any uncooked egg to flow to the edges.
5. If using, sprinkle the grated cheese and fresh herbs on top before folding the omelette in half.
6. Once the eggs are fully cooked, slide the omelette onto a plate and serve immediately.

The spring onion and cabbage omelette is a quick, healthy, and satisfying meal that can be enjoyed any time of day. The cabbage and spring onions add a wonderful depth of flavor and texture to the eggs, while the optional cheese and herbs provide extra richness and freshness. This dish is an excellent way to incorporate more vegetables into your diet in a delicious and easy-to-make format. It’s also versatile and can be adapted with your favorite fillings to suit your tastes.

Spring Onion and Cabbage Dumplings

These spring onion and cabbage dumplings are a delightful and savory treat. Filled with a mixture of tender cabbage, aromatic spring onions, and seasoned with a touch of soy sauce and sesame oil, these dumplings are bursting with flavor. Whether steamed, pan-fried, or boiled, these dumplings are a perfect snack or appetizer. They’re ideal for serving at parties, as part of a meal, or as a light snack. The crispy exterior and flavorful filling make each bite irresistible.

Ingredients:

• 1 small cabbage, shredded
• 4 spring onions, finely chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 tsp garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• Dumpling wrappers (store-bought or homemade)
• Water (for sealing)

Instructions:

1. In a large skillet, heat the sesame oil over medium heat. Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Add the chopped spring onions and shredded cabbage to the skillet and cook for 5-7 minutes until the cabbage is tender and the spring onions are soft.
3. Stir in the soy sauce, salt, and pepper, and cook for another 2 minutes to combine the flavors. Remove from heat and let the filling cool.
4. Once the filling has cooled, spoon a small amount of the mixture onto the center of each dumpling wrapper.
5. Wet the edges of the wrapper with a little water, then fold it in half, pressing the edges to seal tightly.
6. To cook, steam the dumplings for 10-12 minutes, or pan-fry them in a little oil for 3-4 minutes per side until golden and crispy, or boil them for 5-7 minutes until they float.
7. Serve the dumplings with a soy dipping sauce or your favorite condiment.

These spring onion and cabbage dumplings are a delicious, flavorful treat that is perfect for any occasion. The savory filling of cabbage and spring onions is complemented by the slight sweetness of the soy sauce and the aromatic sesame oil. Whether you steam, boil, or fry them, these dumplings offer a crunchy, crispy bite with a warm, flavorful interior. They are perfect for serving at gatherings or as a comforting meal for yourself, making them a versatile and delightful addition to your recipe collection.

Spring Onion and Cabbage Stir-Fry with Tofu

This spring onion and cabbage stir-fry with tofu is a healthy, vibrant dish full of texture and flavor. The crunchy cabbage and sweet spring onions are complemented by crispy tofu and a savory stir-fry sauce. This recipe is quick and easy to make, perfect for busy weeknights when you want something nutritious yet delicious. It’s packed with protein, fiber, and essential nutrients, making it a satisfying vegetarian option that can stand on its own or be served with rice or noodles.

Ingredients:

• 1 small cabbage, shredded
• 4 spring onions, sliced
• 1 block firm tofu, cubed
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tsp garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp vegetable oil (for frying)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides. Remove from the skillet and set aside.
3. In the same skillet, add the sesame oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
4. Add the spring onions and cabbage to the skillet and stir-fry for 5-7 minutes until the cabbage softens but still retains some crunch.
5. In a small bowl, whisk together the soy sauce, rice vinegar, honey (or maple syrup), salt, and pepper.
6. Return the tofu to the skillet and pour the sauce over the mixture, stirring to coat everything evenly.
7. Stir-fry for another 2-3 minutes, allowing the flavors to meld together.
8. Garnish with sesame seeds and serve hot, either on its own or with steamed rice or noodles.

This spring onion and cabbage stir-fry with tofu is a quick, healthy, and flavorful meal that’s perfect for a busy weekday. The crispy tofu adds a protein-packed element, while the cabbage and spring onions bring freshness and crunch to the dish. The savory stir-fry sauce enhances the natural flavors of the vegetables, creating a satisfying and well-balanced dish. Whether served with rice, noodles, or on its own, this stir-fry is a great way to enjoy a nutritious and filling meal.

Spring Onion and Cabbage Soup

This spring onion and cabbage soup is a comforting, light, and nourishing dish that’s perfect for any season. The combination of cabbage and spring onions creates a fresh, slightly sweet base, while the addition of vegetable broth adds depth and warmth. This soup is simple to make and can be customized with other vegetables or herbs to suit your preferences. It’s an excellent low-calorie option for a healthy meal, and can easily be made vegan by using plant-based broth.

Ingredients:

• 1 small cabbage, chopped
• 4 spring onions, sliced
• 3 cups vegetable broth (or chicken broth)
• 2 garlic cloves, minced
• 1 tsp thyme (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 tsp chili flakes (optional, for heat)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the garlic and spring onions, cooking for 2-3 minutes until fragrant.
2. Add the chopped cabbage to the pot and sauté for an additional 5 minutes, allowing it to soften slightly.
3. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat to low and simmer for 20-25 minutes until the cabbage is tender.
4. Season the soup with thyme, salt, pepper, and chili flakes (if using). Adjust seasoning to taste.
5. Use an immersion blender to blend part of the soup for a smoother texture, or leave it chunky for a more rustic feel.
6. Ladle the soup into bowls and garnish with fresh parsley before serving.

This spring onion and cabbage soup is a perfect way to enjoy the comforting flavors of vegetables in a light, nutritious dish. The cabbage brings a natural sweetness, while the spring onions provide a mild bite, both of which are complemented by the savory broth. This soup is highly adaptable and can be modified with other herbs, spices, or vegetables. It’s ideal for a healthy lunch or a light dinner and makes for a great make-ahead option that can be enjoyed throughout the week.

Spring Onion and Cabbage Rolls with Rice

Spring onion and cabbage rolls with rice are a delicious and hearty dish that combines tender cabbage leaves with a flavorful rice and vegetable filling. This dish can be served as a main course or as a side dish, and it’s perfect for meal prepping or feeding a crowd. The soft cabbage leaves are packed with seasoned rice, spring onions, and herbs, creating a flavorful bite with each roll. A tomato-based sauce adds moisture and richness to the dish, making it a comforting and satisfying meal.

Ingredients:

• 1 small cabbage, leaves separated
• 1 cup cooked rice
• 4 spring onions, chopped
• 1/2 cup cooked lentils or ground meat (optional)
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 cups tomato sauce
• 1/2 tsp dried oregano
• Fresh basil or parsley for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Gently blanch the cabbage leaves for 1-2 minutes until softened, then remove them and set aside to cool.
2. In a large bowl, mix the cooked rice, chopped spring onions, cooked lentils or meat (if using), paprika, garlic powder, salt, and pepper until well combined.
3. Lay a cabbage leaf flat on a surface and spoon a small amount of the rice mixture into the center. Roll the leaf around the filling, folding in the sides to enclose it.
4. Heat olive oil in a large skillet or pan over medium heat. Arrange the cabbage rolls in the skillet and pour the tomato sauce over the rolls. Sprinkle with dried oregano.
5. Cover the pan and cook on low heat for 30-35 minutes, allowing the rolls to steam and absorb the flavors from the sauce.
6. Garnish with fresh basil or parsley and serve warm.

Spring onion and cabbage rolls with rice are a wholesome and flavorful dish that’s perfect for a filling meal. The cabbage provides a tender, slightly sweet wrapper, while the seasoned rice and spring onion filling offers a savory and satisfying center. The tomato sauce adds richness and moisture to the dish, making it a comforting meal for all occasions. These rolls are great for meal prepping, as they store well and reheat easily, making them a convenient and delicious option for busy days.

Spring Onion and Cabbage Slaw with Lemon Dressing

This spring onion and cabbage slaw is a vibrant and refreshing salad that brings a crunchy texture and tangy flavor with every bite. The sharpness of the spring onions and the crispness of the cabbage are perfectly balanced with a light lemon dressing. This slaw is incredibly versatile, making it a great accompaniment to grilled meats, sandwiches, or as a light, healthy snack on its own. Its bright flavors and nutrient-packed ingredients make it a perfect dish for spring and summer meals.

Ingredients:

• 1 small cabbage, shredded
• 4 spring onions, thinly sliced
• 1 carrot, grated
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage, sliced spring onions, and grated carrot.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), salt, and pepper until the dressing is well combined.
3. Pour the dressing over the cabbage mixture and toss everything together until evenly coated.
4. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon juice to suit your preferences.
5. Garnish with chopped parsley and serve immediately, or refrigerate for 20-30 minutes for the flavors to meld.

This spring onion and cabbage slaw with lemon dressing is a refreshing, crunchy salad that’s full of flavor and nutrients. The combination of cabbage, spring onions, and carrots makes for a visually appealing dish, while the tangy lemon dressing brings out the natural freshness of the vegetables. It’s an easy-to-make side dish that pairs perfectly with a variety of meals, from grilled meats to tacos. Whether served at a picnic or as a simple weeknight side, this slaw is a healthy and satisfying addition to any table.

Spring Onion and Cabbage Stir-Fry with Chicken

This spring onion and cabbage stir-fry with chicken is a hearty, protein-packed dish that combines the flavors of tender chicken, crunchy cabbage, and sweet spring onions. The dish is quick to prepare and features a savory sauce made with soy sauce, garlic, and ginger, enhancing the natural flavors of the ingredients. It’s a healthy, low-carb option that’s perfect for a busy weeknight meal, and can be enjoyed on its own or served with rice or noodles for a more filling option.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 small cabbage, shredded
• 4 spring onions, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp vegetable oil (for frying)
• Salt and pepper to taste
• 1 tsp chili flakes (optional)
• Sesame seeds for garnish (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add sesame oil, garlic, and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the spring onions and cabbage to the skillet and stir-fry for 5-7 minutes, until the cabbage is tender but still retains some crunch.
4. Return the cooked chicken to the skillet and add the soy sauce, rice vinegar, salt, pepper, and chili flakes (if using). Stir everything together and cook for another 2-3 minutes to allow the flavors to meld.
5. Garnish with sesame seeds and serve hot with rice or noodles if desired.

This spring onion and cabbage stir-fry with chicken is a perfect balance of savory, crunchy, and tender elements. The chicken adds protein to the dish, while the cabbage and spring onions provide freshness and texture. The flavorful stir-fry sauce ties everything together, creating a deliciously satisfying meal that’s quick and easy to prepare. Whether served alone or with a side of rice or noodles, this dish is an excellent option for a nutritious and flavorful weeknight dinner.

Spring Onion and Cabbage Frittata

This spring onion and cabbage frittata is a light yet filling dish that’s perfect for breakfast, brunch, or a light dinner. The savory frittata is made with tender cabbage, fragrant spring onions, and fluffy eggs, all cooked together to create a satisfying meal. It’s an easy recipe to customize with other vegetables or cheese, and it can be made ahead for a quick meal throughout the week. This dish is rich in protein and fiber, making it a nutritious way to start your day or enjoy as a mid-day meal.

Ingredients:

• 6 large eggs
• 1 small cabbage, shredded
• 4 spring onions, chopped
• 1/2 cup grated cheese (cheddar or feta work well)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (parsley or thyme) for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat olive oil in an ovenproof skillet over medium heat. Add the chopped spring onions and cook for 2-3 minutes until softened.
3. Add the shredded cabbage to the skillet and sauté for another 5-7 minutes, until the cabbage softens and begins to brown slightly.
4. In a bowl, whisk the eggs with salt, pepper, and half of the grated cheese.
5. Pour the egg mixture over the cabbage and spring onions in the skillet. Allow the eggs to set for 2-3 minutes before gently stirring.
6. Sprinkle the remaining cheese on top and transfer the skillet to the oven. Bake for 15-20 minutes, or until the frittata is fully set and golden on top.
7. Remove from the oven and let cool for a few minutes before slicing.
8. Garnish with fresh herbs and serve warm or at room temperature.

This spring onion and cabbage frittata is a versatile and delicious dish that’s easy to make and full of flavor. The combination of tender cabbage, sweet spring onions, and fluffy eggs creates a satisfying meal that works for breakfast, brunch, or dinner. You can customize the frittata with additional vegetables or cheese, making it a flexible option to suit your preferences. It’s an excellent way to incorporate more vegetables into your diet, and the leftovers make for a great meal the next day.

Note: More recipes are coming soon!