26+ Flavorful Summer Cabbage Recipes to Beat the Heat

Summer is the perfect time to refresh your meals with light, crisp, and nutritious dishes that bring a burst of freshness to your table.

Cabbage, often overlooked, is a versatile and budget-friendly vegetable that shines in the summer heat.

Whether you’re looking for a cool salad, a light side dish, or a hearty main course, cabbage can be transformed into a variety of mouthwatering recipes.

From vibrant slaws to savory stir-fries, cabbage can add a satisfying crunch and nutritional boost to any summer meal.

In this article, we’ve curated a list of 26+ summer cabbage recipes that are not only easy to prepare but also packed with flavor and nutrients.

These recipes are perfect for outdoor gatherings, barbecues, or simply enjoying a light meal on a warm summer day.

So, whether you prefer cabbage raw, roasted, or stir-fried, you’re sure to find something that will make your summer meals more exciting and delicious.

26+ Flavorful Summer Cabbage Recipes to Beat the Heat

Cabbage is one of those underrated vegetables that, when prepared right, can elevate your summer meals in ways you never expected.

With its versatility, crunch, and ability to absorb bold flavors, it’s the perfect ingredient to use in a wide range of dishes—from light salads to hearty stir-fries.

The 26+ recipes we’ve shared will inspire you to get creative in the kitchen, turning cabbage into a star ingredient in your summer cooking.

So, the next time you’re planning a meal for a summer picnic, barbecue, or family dinner, don’t forget about cabbage!

With these recipes, you can enjoy a variety of flavors and textures while keeping things light, healthy, and satisfying.

Summer Cabbage Slaw with Citrus Vinaigrette

This refreshing cabbage slaw is a vibrant side dish that perfectly complements any summer meal. Packed with crunchy vegetables and tossed in a zesty citrus vinaigrette, it’s light, tangy, and irresistibly crisp.

Whether you’re heading to a picnic, firing up the grill, or just looking for a healthy midday crunch, this slaw brings a burst of sunshine to your plate.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup julienned carrots
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup fresh orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the green cabbage, purple cabbage, carrots, red bell pepper, and cilantro.
2. In a separate small bowl, whisk together the orange juice, lime juice, olive oil, honey, salt, and pepper.
3. Pour the citrus vinaigrette over the slaw mixture and toss until all the vegetables are well coated.
4. Let the slaw sit in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
5. Serve chilled as a side dish or on top of grilled meats or tacos.

This cabbage slaw brings a punchy, clean flavor that’s as colorful as it is refreshing.

The tangy citrus vinaigrette brightens the crunchy vegetables, making this dish a summer essential that keeps things cool and light.

Grilled Cabbage Steaks with Garlic-Lemon Butter

Grilled cabbage steaks are a hearty and flavorful twist on a summer classic. Charring the cabbage on the grill gives it a smoky depth, while a drizzle of garlic-lemon butter takes it over the top.

It’s a simple yet impressive dish that can easily steal the spotlight on any summer table.

Ingredients:

• 1 large head green cabbage, cut into 1-inch thick rounds
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 4 tablespoons butter
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Chopped parsley for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush both sides of the cabbage steaks with olive oil and season with salt and pepper.
3. Place cabbage steaks on the grill and cook for 5–6 minutes per side, or until tender and lightly charred.
4. In a small saucepan over medium heat, melt the butter and stir in the minced garlic. Cook for 1 minute, then remove from heat and add lemon juice and zest.
5. Drizzle the garlic-lemon butter over the grilled cabbage steaks and garnish with chopped parsley.
6. Serve warm as a main dish or a hearty side.

This dish transforms humble cabbage into a smoky, buttery delight.

The grilling brings out its natural sweetness while the garlic-lemon butter adds richness and brightness, making it a perfect pairing for any summer cookout.

Chilled Cabbage and Cucumber Soup

This chilled cabbage and cucumber soup is a light, refreshing answer to hot summer days.

Drawing inspiration from Eastern European summer soups, it’s crisp, tangy, and soothing—ideal for a cooling lunch or appetizer when the temperatures soar.

Ingredients:

• 2 cups shredded green cabbage
• 1 large cucumber, peeled and diced
• 1/4 cup chopped green onion
• 2 cups plain yogurt or kefir
• 1 cup cold water
• 2 tablespoons lemon juice
• 1 tablespoon chopped dill
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, cucumber, and green onion.
2. In a separate bowl, whisk together the yogurt (or kefir), cold water, lemon juice, dill, salt, and pepper until smooth.
3. Pour the yogurt mixture over the vegetables and stir to combine.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Serve cold, garnished with additional dill or a slice of cucumber.

This soup is a celebration of summer’s simplicity—cool, clean, and effortlessly nourishing.

Its tangy creaminess and crisp texture offer a welcome break from heavier meals and make it a standout dish for hot, lazy afternoons.

Spicy Korean-Style Cabbage Wraps

These Korean-inspired cabbage wraps are a fun, fresh way to enjoy bold flavors in a light, low-carb format.

Instead of traditional lettuce or tortillas, tender cabbage leaves cradle a spicy filling of seasoned ground meat, fresh herbs, and crunchy veggies. It’s a lively, customizable dish that works great for casual summer dinners or make-your-own wrap parties.

Ingredients:

• 8 large cabbage leaves (Napa or green cabbage)
• 1 lb ground chicken or pork
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon rice vinegar
• 1/2 cup shredded carrots
• 1/4 cup chopped scallions
• Fresh cilantro and mint, for garnish

Instructions:

1. Bring a pot of water to a boil and blanch the cabbage leaves for about 1 minute until just softened. Remove and pat dry.
2. In a skillet, heat sesame oil over medium heat. Add garlic and cook for 30 seconds.
3. Add ground meat, cooking until browned. Stir in soy sauce, gochujang, and rice vinegar, and cook for another 2 minutes.
4. Fill each cabbage leaf with a spoonful of the spicy meat mixture, top with carrots, scallions, and herbs.
5. Fold like a taco or roll into a wrap and serve.

These wraps are a spicy, satisfying bite of summer with a kick of heat and loads of texture.

They’re light enough to enjoy on a warm evening, but flavorful enough to leave you feeling fully satisfied.

Cabbage and Corn Summer Stir-Fry

This quick stir-fry combines sweet summer corn with tender cabbage for a fast, flavor-packed side dish or light vegetarian entrée.

It’s seasoned simply to let the freshness of the ingredients shine, making it a great go-to when you want something warm but not too heavy.

Ingredients:

• 3 cups thinly sliced green cabbage
• 1 cup fresh or frozen corn kernels
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Juice of 1/2 lemon
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add red onion and cook for 2 minutes.
2. Add garlic and stir for 30 seconds, then add cabbage and cook for about 5 minutes until slightly wilted but still crisp.
3. Stir in corn, season with salt and pepper, and cook for 3 more minutes until everything is heated through.
4. Remove from heat and finish with a squeeze of lemon juice and chopped herbs.
5. Serve warm as a side or with rice for a light main dish.

This stir-fry is the essence of summer simplicity.

The sweet corn pairs beautifully with the tender cabbage, and the lemony finish adds just the right zing. It’s perfect for when you want something nourishing and comforting without spending much time in the kitchen.

Cabbage and Apple Picnic Salad

Crisp cabbage meets tart apples in this colorful and tangy salad that’s tailor-made for summer picnics.

Tossed in a light Dijon vinaigrette and dotted with crunchy nuts, it’s a refreshing and satisfying dish that holds up well even in warm weather—no wilting lettuce here!

Ingredients:

• 3 cups finely shredded green cabbage
• 1 red apple, thinly sliced or julienned
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped walnuts or pecans
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cabbage, apple slices, red onion, and nuts.
2. In a small bowl, whisk together the vinegar, mustard, olive oil, honey, salt, and pepper until well blended.
3. Pour the dressing over the salad and toss thoroughly.
4. Let it sit for 15–20 minutes to allow the flavors to develop.
5. Serve chilled or at room temperature.

This salad is a crisp, crunchy celebration of summer produce with a touch of sweetness and a hint of tang.

It travels well, pairs easily with sandwiches or grilled proteins, and only gets better as it sits—making it the ultimate picnic partner.

Cabbage and Tomato Summer Stew

This hearty and healthy summer stew is a comforting dish full of fresh, seasonal ingredients.

The combination of tender cabbage, ripe tomatoes, and savory broth makes it a perfect way to enjoy cabbage in a lighter, summer-friendly stew that’s packed with flavor. It’s easy to make and can be served as a main or a side.

Ingredients:

• 4 cups shredded green cabbage
• 2 large tomatoes, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Add the chopped tomatoes, and cook for another 2 minutes, allowing them to release their juices.
3. Stir in the shredded cabbage, vegetable broth, oregano, thyme, salt, and pepper. Bring the stew to a simmer.
4. Cook for 15–20 minutes, or until the cabbage is tender and the flavors have melded together.
5. Garnish with fresh basil or parsley and serve hot.

This cabbage and tomato stew is a warm, comforting dish that is both nourishing and light.

The richness of the tomatoes pairs beautifully with the cabbage, and the aromatic herbs enhance the overall flavor, making this a perfect summer dinner or a side dish for grilled meats.

Cabbage and Mango Summer Salsa

This zesty cabbage and mango salsa is a sweet and tangy twist on the classic tomato salsa, perfect for summer BBQs or as a topping for tacos and grilled meats.

The combination of crunchy cabbage and juicy mangoes brings a delightful balance of textures, while the lime and cilantro elevate the fresh flavors.

Ingredients:

• 2 cups finely shredded green cabbage
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, deseeded and finely chopped (optional)
• Juice of 2 limes
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the shredded cabbage, diced mango, chopped red onion, cilantro, and jalapeño (if using).
2. Drizzle the lime juice over the mixture, then season with salt and pepper.
3. Toss everything together until well combined and let it sit for about 10–15 minutes to allow the flavors to meld.
4. Serve chilled as a topping for tacos, grilled fish, or chicken.

This salsa is an exciting combination of sweet, spicy, and tangy, making it a vibrant addition to any summer meal.

It’s refreshing, flavorful, and versatile, easily adding an exciting flair to your picnic or BBQ spread.

Cabbage and Avocado Tacos

These cabbage and avocado tacos are a perfect light and refreshing summer dish that’s both satisfying and easy to make.

The creamy avocado and crunchy cabbage come together in a soft tortilla, topped with a tangy lime dressing for a burst of flavor. These tacos are an excellent choice for a casual summer meal or a meatless taco night.

Ingredients:

• 2 cups shredded green cabbage
• 1 ripe avocado, sliced
• 8 small corn tortillas
• 1/4 cup chopped cilantro
• 1/4 cup red onion, finely diced
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine the lime juice, olive oil, salt, and pepper to create the dressing. Set aside.
2. In a separate bowl, toss the shredded cabbage with half of the lime dressing.
3. Warm the corn tortillas in a skillet over medium heat for about 30 seconds per side.
4. Assemble the tacos by layering the dressed cabbage, avocado slices, and a sprinkle of red onion and cilantro on each tortilla.
5. Drizzle the remaining lime dressing over the tacos and serve immediately.

These cabbage and avocado tacos are light, creamy, and full of flavor with just the right amount of tanginess from the lime.

They’re a great option for a fresh, healthy summer meal and can easily be customized with additional toppings like salsa or a spicy sauce.

Cabbage and Quinoa Summer Salad

This colorful, protein-packed cabbage and quinoa salad is a nourishing yet light dish that’s perfect for summer lunches or picnics.

The combination of tender cabbage, nutty quinoa, and fresh vegetables is tossed in a bright lemon dressing, creating a filling yet refreshing salad that can be enjoyed on its own or as a side.

Ingredients:

• 2 cups cooked quinoa
• 3 cups shredded green cabbage
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, shredded cabbage, cucumber, bell pepper, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss until all ingredients are well coated.
4. Let the salad sit in the refrigerator for about 30 minutes to allow the flavors to marinate.
5. Serve chilled as a refreshing main dish or a side.

This cabbage and quinoa salad is vibrant, filling, and perfect for hot summer days.

The nutty quinoa adds protein, while the cabbage offers a crunchy texture that pairs wonderfully with the zesty lemon dressing.

Cabbage and Shrimp Stir-Fry

This cabbage and shrimp stir-fry is a quick and easy summer dinner that’s packed with flavor. The cabbage is stir-fried until tender-crisp, and shrimp is added for a lean protein punch.

A savory sauce made with soy sauce, ginger, and garlic ties everything together for a delicious, satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups shredded cabbage
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 garlic cloves, minced
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side, or until pink and cooked through. Remove shrimp and set aside.
2. In the same skillet, add the garlic and ginger, cooking for about 30 seconds until fragrant.
3. Add the shredded cabbage to the skillet and stir-fry for 4–5 minutes until the cabbage is tender but still crisp.
4. Return the cooked shrimp to the skillet and pour in the soy sauce and rice vinegar. Stir to combine.
5. Cook for another 2–3 minutes, allowing the sauce to coat the shrimp and cabbage.
6. Garnish with green onions and serve hot.

This cabbage and shrimp stir-fry is a quick and flavorful meal that’s light yet satisfying.

The shrimp add a touch of sweetness, while the cabbage provides the perfect balance of crunch and tenderness. The savory sauce pulls everything together, making it a must-try dish for busy summer nights.

Grilled Cabbage and Chickpea Salad

Grilled cabbage adds a smoky depth to this hearty salad, and the chickpeas contribute protein and texture.

Tossed with a tangy tahini dressing, this salad is a great combination of smoky, creamy, and crunchy, making it an ideal dish for a summer gathering or a satisfying light meal.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 tablespoon cumin
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the shredded cabbage with olive oil, cumin, salt, and pepper. Place the cabbage on the grill and cook for 4–5 minutes, stirring occasionally, until slightly charred and tender.
3. While the cabbage is grilling, prepare the tahini dressing by whisking together tahini, lemon juice, olive oil, minced garlic, salt, and pepper until smooth and creamy.
4. In a large bowl, combine the grilled cabbage, chickpeas, and parsley.
5. Drizzle the tahini dressing over the salad and toss everything together.
6. Serve immediately or refrigerate for a bit to let the flavors meld.

This grilled cabbage and chickpea salad is a smoky, creamy delight with plenty of protein and fiber.

The tahini dressing adds a luxurious richness that complements the grilled cabbage perfectly, making this salad both satisfying and refreshing.

Cabbage and Pineapple Stir-Fry

This vibrant cabbage and pineapple stir-fry is a tropical twist on a classic stir-fry, offering a delightful balance of savory, sweet, and tangy flavors.

The tender cabbage and sweet, juicy pineapple come together with a savory sauce, creating a dish that’s both satisfying and refreshing—a perfect summer dinner.

Ingredients:

• 4 cups shredded cabbage
• 1 cup fresh pineapple, chopped
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
• Chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the garlic and ginger, cooking for about 1 minute until fragrant.
2. Add the shredded cabbage and stir-fry for 3–4 minutes until it begins to soften but still retains some crunch.
3. Stir in the pineapple chunks, soy sauce, rice vinegar, honey, and red pepper flakes (if using). Cook for another 3–4 minutes, allowing the pineapple to warm through and the flavors to meld.
4. Garnish with chopped green onions and serve hot.

This stir-fry is a delicious and light summer dish, with the sweetness of the pineapple beautifully balancing the savory cabbage.

It’s a quick and easy meal that brings a touch of tropical flair to your summer table.

Cabbage and Sweet Potato Hash

This cabbage and sweet potato hash is a hearty yet light dish that combines the sweetness of roasted sweet potatoes with the earthy flavor of cabbage.

It’s a great option for breakfast, brunch, or as a side dish at any summer gathering, full of textures and natural sweetness.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 3 cups shredded cabbage
• 1 onion, diced
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• 2 eggs (optional, for topping)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with smoked paprika, cumin, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
3. Add the shredded cabbage to the skillet and cook, stirring occasionally, until it softens and begins to brown, about 5–7 minutes.
4. Once the sweet potatoes are done roasting, toss them into the skillet with the cabbage and onion. Stir to combine and cook for another 2–3 minutes to let the flavors meld.
5. Optionally, fry two eggs to serve on top of the hash for added richness.
6. Garnish with fresh parsley and serve immediately.

This cabbage and sweet potato hash is a comforting yet fresh dish with a smoky and savory flavor profile.

The roasted sweet potatoes provide natural sweetness, while the cabbage adds a nice crunch, making it a balanced meal that’s perfect for a lighter summer breakfast or brunch.

Cabbage and Chickpea Tabbouleh

This refreshing cabbage and chickpea tabbouleh is a light and nutritious twist on the classic Middle Eastern salad.

The addition of chickpeas provides protein and a hearty texture, while the cabbage replaces the traditional parsley, giving the salad a satisfying crunch and unique flavor.

Ingredients:

• 2 cups shredded green cabbage
• 1 cup cooked chickpeas
• 1/2 cup chopped cucumber
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• Juice of 2 lemons
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, cooked chickpeas, cucumber, mint, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is well coated.
4. Let the salad sit for about 10 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.

This cabbage and chickpea tabbouleh is a refreshing and light salad, full of vibrant flavors and textures.

The crisp cabbage, creamy chickpeas, and bright lemony dressing make it an ideal side dish for summer picnics or BBQs, and it’s packed with nutrients for a healthy, satisfying meal.

Cabbage and Avocado Buddha Bowl

This colorful and nourishing cabbage and avocado Buddha bowl is a perfect balance of crunchy cabbage, creamy avocado, and fresh vegetables.

It’s topped with a zesty dressing and packed with protein, making it an ideal light meal or a satisfying lunch to enjoy during warm summer days.

Ingredients:

• 2 cups shredded green cabbage
• 1 ripe avocado, sliced
• 1 cup cooked quinoa or brown rice
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup shredded carrots
• 1 tablespoon sesame seeds
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a bowl, arrange the quinoa (or brown rice) as the base. Top with shredded cabbage, avocado slices, cucumber, cherry tomatoes, and shredded carrots.
2. In a small bowl, whisk together olive oil, lemon juice, tahini, maple syrup, salt, and pepper to make the dressing.
3. Drizzle the dressing over the Buddha bowl and sprinkle with sesame seeds.
4. Serve immediately, or chill for 15–20 minutes to let the flavors meld.

This Buddha bowl is a great way to enjoy a wholesome, balanced meal.

The creamy avocado complements the crunchy cabbage, and the tahini dressing brings everything together with a nutty, tangy finish. It’s an excellent option for a refreshing summer lunch or dinner.

Cabbage and Bell Pepper Stir-Fry with Cashews

This cabbage and bell pepper stir-fry with cashews is a crunchy, flavorful, and satisfying dish that’s quick to make and packed with nutrients.

The cashews add richness and texture, while the stir-fried cabbage and bell peppers bring a mix of savory and sweet flavors, making it a perfect light summer meal.

Ingredients:

• 4 cups shredded cabbage
• 2 bell peppers, thinly sliced (use any color)
• 1/2 cup cashews, toasted
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1 tablespoon honey
• 1 tablespoon toasted sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for about 1 minute until fragrant.
2. Add the shredded cabbage and bell peppers to the skillet, and stir-fry for 5–6 minutes until the vegetables are tender-crisp.
3. Stir in the soy sauce, rice vinegar, and honey, and cook for another 2–3 minutes to let the flavors meld.
4. Add the toasted cashews and toss everything together.
5. Garnish with sesame seeds (optional) and serve immediately.

This cabbage and bell pepper stir-fry is a quick, healthy dish that offers plenty of crunch and flavor.

The cashews add a wonderful nuttiness, and the combination of savory soy sauce and sweet honey makes this stir-fry irresistible for summer evenings.

Cabbage and Roasted Beet Salad

This earthy and refreshing cabbage and roasted beet salad is a perfect side dish for any summer meal.

The sweetness of the roasted beets pairs beautifully with the crunch of the cabbage, and the citrus dressing adds a bright, zesty finish to the dish. It’s a visually stunning and nutritious salad that’s easy to prepare and full of flavor.

Ingredients:

• 2 medium beets, roasted and sliced
• 3 cups shredded cabbage (green or purple)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• Juice of 1 orange
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Roast the beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 35–40 minutes until tender. Let them cool before peeling and slicing.
2. In a large bowl, toss the shredded cabbage, roasted beet slices, crumbled feta (if using), and toasted walnuts.
3. In a small bowl, whisk together the olive oil, orange juice, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate for 15–20 minutes for a chilled, refreshing salad.

This cabbage and roasted beet salad is vibrant, sweet, and tangy, with a crunchy texture that makes it a delightful addition to any summer meal.

The beets add an earthy sweetness, while the citrus dressing brings a refreshing zest, making it a great side dish or light lunch.

Cabbage and Grilled Chicken Wraps

These cabbage and grilled chicken wraps are a fantastic light meal that combines the freshness of cabbage with the savory goodness of grilled chicken.

Perfect for picnics or as a quick summer dinner, these wraps are refreshing and easy to make, with a tangy yogurt-based sauce to tie everything together.

Ingredients:

• 4 large cabbage leaves (preferably from Napa or green cabbage)
• 2 chicken breasts, grilled and sliced
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Instructions:

1. Grill the chicken breasts over medium heat for 6–8 minutes per side or until fully cooked. Slice the chicken into thin strips.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
3. Lay the cabbage leaves flat and spoon a bit of the yogurt dressing onto each one.
4. Add sliced chicken, and garnish with fresh dill or parsley, if desired.
5. Fold the cabbage leaves around the filling and serve as a wrap or roll.

These wraps are light, healthy, and bursting with flavor.

The crisp cabbage acts as a perfect vehicle for the juicy grilled chicken, and the tangy yogurt sauce makes the wraps incredibly satisfying. They’re perfect for a summer lunch or as a snack during outdoor activities.

Cabbage and Zucchini Noodles Salad

This cabbage and zucchini noodles salad is a refreshing and healthy alternative to traditional pasta dishes.

It combines thinly sliced cabbage with zucchini noodles, topped with a tangy, lemony dressing. The result is a light, crisp salad that’s ideal for warm summer days when you want something low-carb but full of flavor.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 cups shredded cabbage
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Spiralize the zucchinis into noodles and place them in a large bowl. Add the shredded cabbage, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, honey, salt, and pepper to create the dressing.
3. Pour the dressing over the vegetables and toss everything together until evenly coated.
4. Garnish with fresh basil or parsley, and serve chilled or at room temperature.

This cabbage and zucchini noodles salad is a light and refreshing dish that’s perfect for a healthy summer meal.

The zucchini noodles and cabbage provide great texture, while the lemony dressing adds a burst of freshness. It’s a great option for a light lunch or as a side dish.

Cabbage and Smoked Salmon Salad

This cabbage and smoked salmon salad combines the delicate flavors of smoked salmon with the crunch of fresh cabbage.

It’s an elegant dish that’s simple to prepare and perfect for a summer brunch or a light dinner. The creamy dressing complements the smoked salmon, making each bite a delightful combination of textures.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 8 oz smoked salmon, torn into pieces
• 1/4 cup red onion, thinly sliced
• 1/2 cup cucumber, sliced
• 2 tablespoons capers
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage, smoked salmon, red onion, cucumber, and capers.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with fresh dill and serve immediately.

This cabbage and smoked salmon salad is light, fresh, and full of flavor.

The smoky richness of the salmon pairs perfectly with the crisp cabbage, while the capers and dill add a nice briny touch. It’s a sophisticated yet easy dish that works wonderfully for a summer brunch or a light dinner.

Cabbage and Mango Slaw

This tangy and sweet cabbage and mango slaw is a vibrant, tropical take on the classic slaw.

The combination of crunchy cabbage and juicy mango, paired with a zesty lime dressing, makes this slaw a perfect side dish for barbecues, tacos, or grilled meats.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 1 ripe mango, peeled and diced
• 1/4 cup red bell pepper, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, diced mango, red bell pepper, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss everything together until evenly coated.
4. Let the slaw sit in the fridge for 15–20 minutes to allow the flavors to meld.
5. Serve chilled as a refreshing side dish.

This cabbage and mango slaw is both sweet and tangy, with the mango adding a tropical twist.

The freshness of the cilantro and lime makes it incredibly vibrant, and it’s the perfect accompaniment to grilled dishes, especially during warm summer months.

Cabbage and Chickpea Fritters

These crispy cabbage and chickpea fritters are a fun and tasty way to enjoy cabbage.

They’re packed with flavor, high in protein, and have a crispy exterior with a soft, flavorful interior. These fritters are a great appetizer or light main dish for a summer meal.

Ingredients:

• 2 cups shredded cabbage
• 1 can (15 oz) chickpeas, drained and mashed
• 1/4 cup finely chopped onion
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1 egg (or flax egg for vegan option)
• 1/4 cup flour (or chickpea flour for gluten-free option)
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the shredded cabbage, mashed chickpeas, onion, parsley, cumin, coriander, egg, flour, salt, and pepper. Mix well until all ingredients are combined.
2. Heat olive oil in a frying pan over medium heat.
3. Scoop spoonfuls of the mixture into the pan, pressing them down to form small fritters. Fry for 3–4 minutes per side or until golden brown and crispy.
4. Remove the fritters from the pan and drain on paper towels to remove excess oil.
5. Serve with a dipping sauce of your choice, such as a yogurt or tahini sauce.

These cabbage and chickpea fritters are crispy on the outside and tender on the inside, offering a satisfying snack or light meal.

The combination of cabbage and chickpeas provides a healthy, protein-packed bite that’s perfect for summer gatherings or a quick snack.

Cabbage and Pine Nut Stuffed Peppers

These cabbage and pine nut stuffed peppers are a delicious and wholesome dish that combines the earthy flavor of cabbage with the rich, nutty taste of pine nuts.

The peppers are filled with a flavorful cabbage mixture and baked to perfection, making them a great vegetarian option for a hearty summer meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 2 cups shredded cabbage
• 1/4 cup pine nuts, toasted
• 1/4 cup cooked quinoa or rice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the shredded cabbage and sauté for 5–7 minutes until it softens.
3. Stir in the cooked quinoa or rice, pine nuts, cumin, paprika, salt, and pepper. Cook for another 2–3 minutes to combine.
4. Stuff each bell pepper with the cabbage and pine nut mixture, pressing down lightly to pack the filling.
5. Top with grated Parmesan cheese (if using) and bake for 25–30 minutes, or until the peppers are tender and the filling is heated through.
6. Serve warm and enjoy!

These cabbage and pine nut stuffed peppers are full of flavor, with a satisfying mix of textures from the cabbage and quinoa.

The pine nuts add a delicious crunch and richness to the dish, while the roasted peppers provide a sweet, smoky base. They make for a wonderful main dish or side dish for any summer meal.