Discover four ways to reduce your discomfort while enjoying this cruciferous veggie.
How to Cook Cabbage So It’s Less Gassy
Updated on Dec. 04, 2023
Let’s cut right to the chase: Does cabbage give you gas? If so, you aren’t alone—this cruciferous vegetable has been known to make plenty of people toot! And while it’s great that cabbage varieties help keep your digestive system humming along, gas and bloating aren’t exactly the desired outcome to enjoying such yummy dishes as Southern Fried Cabbage with Bacon or hearty cabbage steaks.
But don’t despair, you (and your intestinal tract) will be happy to know there are several ways to cook cabbage so it’s less gas-inducing.
Why Does Cabbage Give You Gas?
“The high fiber content is one piece of the picture,” says registered dietitian Jessica Cording, MS, RD, CDN. “Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it’s fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods. They also are sources of sulfur-containing glucosinolates, plant compounds noted for their antioxidant and anti-inflammatory effects. Because of that sulfur content, gas produced when we eat cruciferous foods can have a very distinct odor.”
One way to cut down on some of the gas-producing effects is to choose cooked cabbage over raw. “Generally speaking, cooking can help reduce this effect by ‘softening’ the fiber, making it a little bit easier on the digestive system,” explains Cording. She added that cooking the cabbage also helps reduce the amount of sulfur in the veggie, which can help with the odor.
How to Cook Cabbage So It Doesn’t Make You Gassy
It’s time to stop Googling “does cabbage give you gas” and start looking for a solution to enjoying your cruciferous veggies without the unpleasant side effects. Cording suggests preparing it one of these four ways:
Ferment it
Fermenting foods can help make them easier to digest—and homemade sauerkraut is also surprisingly easy. It’s important to shred the cabbage well, and then you can get creative with different herbs and spices.
Boil it
In general, cooking makes vegetables easier to digest, which can help reduce gas. To retain the nutrients in the cabbage that would be lost when you drain the water, try cabbage soup or Mexican cabbage roll soup. You can add other vegetables, tomatoes and a protein source (like beans, lentils or chicken) for a more filling meal.
Roast it
In addition to helping improve digestibility, roasting will bring out a natural sweetness as the sugars in the cabbage caramelize. Try Roasted Cabbage and Onions for a satisfying side dish.
Add herbs
Adding the right herbs can also help ease digestion. A few of Cording’s favorites that pair particularly well with cabbage include ginger and turmeric.
Also, check these amazing coleslaw mix recipe to make for the dinner.
Should You Add Baking Soda to Boiled Cabbage?
Cording says this can help reduce the odor produced during cooking and help maintain the green color. However, she doesn’t recommend this, as it may also reduce the nutritional value of the cabbage.
Our Favorite Cabbage Recipes
Favorite Corned Beef and CabbageTender meat, hearty vegetables and a spicy horseradish sauce make this one of the best corned beef and cabbage recipes you'll ever make.
This classic cabbage recipe needs no introduction. Our version includes cider vinegar and freshly grated horseradish for an added depth of flavor. Don't skip the homemade mustard sauce!
Cabbage Roll CasseroleLayer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work.
Sorry, tuna noodle, we have to try something new! This inventive casserole is flavorful and filling, thanks to ground beef, bacon, tomato sauce, rice, mozzarella cheese, spices and (you guessed it) cabbage.
Warm Cabbage, Fennel and Pear SaladThis crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
Take full advantage of your farmers market haul. Fennel, cabbage and toasted walnuts are responsible for the delightful crunch in this salad, while pears and honey add sweetness. If you opt not to use the optional brandy or Cognac, toss the pears in lemon juice to preserve their color.
Pork Shepherd’s PieOf all the shepherd's pie recipes I've tried through the years, this version is my favorite. Although I live alone, I enjoy cooking and baking for friends and family. —Mary Arthurs, Etobicoke, Ontario
Shouldn't every main dish have layers of flavor? This one starts with pork, then is topped with sauteed cabbage, mashed potatoes and shredded cheese.
Grilled CabbageIf you're only eating cabbage in coleslaw, you're missing out! Grilled cabbage is the secret to transforming the crunchy leaves into sweet, tender bites. Here's how to grill cabbage so it turns out perfect, every time.
With only five ingredients and 30 minutes of cooking time, this quick and easy side dish is about to be on regular rotation whenever your grill is fired up. Serve it with burgers, grilled chicken or fish.
German Red CabbageThis inexpensive red cabbage recipe makes a tender, tasty vegetable side dish. It's traditionally German, but it pairs well with all kinds of foods, in every season.
Red cabbage isn't just pretty, it's also nutritious. It's packed with antioxidants, vitamin C, vitamin A and potassium. If you have leftover red cabbage, try using it in another bright dish like this raspberry slaw.
Contest-Winning Cajun CabbageLooking for a different treatment for cabbage? Try this spicy cheese-topped Cajun cabbage that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, but I also get rave reviews when I make it for company or church functions. —Bobbie Soileau, Opelousas, Louisiana
You've never experienced cabbage like this before. Here, it's combined with ground beef, peppers, onions, tomatoes, long grain rice, hot sauce and lots of spices, then topped with Colby cheese.
Cabbage Roll SkilletHave a happy helping of this quicker take on something our grandmothers would make. We serve it over brown rice. It also freezes well. —Susan Chickness, Pictou County, Nova Scotia
If you're craving cabbage rolls but don't have time for the assembly, this cabbage roll skillet hits the spot. For more flavor or heat, add hot sauce to the finished dish.
Roasted Cabbage & OnionsI roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
While lots of other roasted vegetables crisp up after roasting, this roasted cabbage dish turns out tender and saucy. This is a great recipe to use when you need to use up lots of leftover cabbage—just pair it with pork or corned beef!
Baja Fish TacosNo need to head to Mexico to enjoy Baja fish tacos. With strips of panko-coated mahi mahi, smoky adobo, lime and cilantro, these tacos will take you beachside in no time.
It's just not a fish taco without a generous sprinkling of shredded cabbage. If you're a cabbage-cutting newbie, check out our tips for shredding cabbage perfectly every time.
Egg Roll Noodle BowlA delicious egg roll noodle bowl makes a quick, hearty weeknight dinner. You can add more veggies, top it with a poached egg or even make it vegetarian.
While the idea of making egg rolls at home might seem daunting, you can still get the same taste (and delightful cabbage crunch) with this easy 30-minute dish. Be sure not to skimp on the soy sauce.
Salmon Burgers with Tangy SlawThis excellent salmon burger, layered between a heap of fresh coleslaw and a honey mustard spread, will take your grilling game to the next level.
Don't be intimidated by the long list of ingredients. If you have 25 minutes to prep and another 10 minutes to grill, this recipe will be ready just in time for dinner—including the homemade honey mustard!
German-Style Cabbage and BeansThis is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, Michigan
One of our readers recommends making a double batch and taking it to a potluck. Or you could keep it all for yourself and serve it with pork tenderloin for dinner, as another reader suggests.
Cabbage and Beef SoupWhen I was a little girl, I helped my parents work the fields of their small farm. Lunchtime was always a treat when Mother picked fresh vegetables from the garden and simmered them in her big soup pot. We loved making this delicious recipe. —Ethel Ledbetter, Canton, North Carolina
Chicken noodle? Minestrone? Yawn. We love to eat this warm, hearty dish all year long. You can even freeze the leftovers to eat months later: Separate the soup into serving-size portions, then pop them in the freezer.
Broccoli SlawThis colorful broccoli slaw combines crunchy vegetables in a creamy dressing. It’s easy and refreshing, and it goes with everything!
We love classic coleslaw recipes, but there's something fun about switching things up. While the broccoli in this version is the highlight, red cabbage adds a welcome texture and crunch.
Vietnamese Crunchy Chicken SaladIf you want a crunchy, protein-packed meal that you can pull together in very little time, try this Vietnamese chicken salad. It's a simple recipe that's also a great way to use up leftover chicken.
If you've fallen into a salad rut, ditch the Caesar and grab some shredded cabbage. Best of all, cabbage doesn't wilt like lettuce, so you can prep a few batches in advance and eat them for lunch all week.
Midwestern Meat PiesWhen I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to this recipe, similar to sandwiches from Nebraska's widely known Runza restaurant chain, and it quickly became a favored dish in my home. —Dolly Croghan, Mead, Nebraska
According to our reader, this recipe was inspired by a similar meat pie that was made popular at the Runza restaurant chain in Nebraska. While making your own dough probably isn't a usual weeknight activity, save this one for when you're ready for a challenge.
Colcannon PotatoesPutting together your St. Patrick's Day feast? Make sure there's room for colcannon, one of Ireland's most famous potato dishes, on the table.
Hearty colcannon potatoes are a staple of any St. Patrick's Day feast, and every Irish family has their own recipe. Serve this one with carrots, soda bread and lamb chops.
Inside-Out Stuffed CabbagePreparing stuffed cabbage rolls can be time-consuming, but this version with butternut squash has the classic flavors —and it’s table ready in just 30 minutes. —Taste of Home Test Kitchen
Pressed for time? Cut down the prep work by using cubed butternut squash instead of chopping your own. The whole dish will be ready on the table in 30 minutes.
Corned Beef Stir-FryThe celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness. —Alesah Padgett, Franklin, Georgia
If you end up with extra corned beef and cabbage on St. Patrick's Day, here's a fantastic way to use up the leftovers. Thinly sliced corned beef is sauteed with cabbage, carrots and green onions, and then served over a bed of rice.
Slow-Cooker GolombkiI modified my mom's classic Polish dish to fit my hectic life. Instead of boiling the cabbage and then filling it with beef, I just toss the ingredients in the slow cooker. It's much easier and tastes just as delicious. —Mary Walker, Clermont, Florida
If you've never tried golombki, it's time to add it to your dinner rotation. The classic Polish dish features rice, onions, spaghetti sauce, tomato soup and cabbage. Thanks to your trusty slow cooker, dinner is ready whenever you are.
Campers’ ColeslawCrispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. —Kimberly Wallace, Dennison, Ohio
Quick; you have an hour until the potluck and you forgot to make a dish! Campers' coleslaw uses seven ingredients you probably already have in your pantry and requires only 20 minutes of prep and cooking time.
Great Northern Bean StewThis thick and hearty stew with great northern beans is sure to chase the winter chills away. —Mildred Sherrer, Fort Worth, Texas
We love a good stew recipe! Don't rush the simmering time—while this flavorful stew cooks for almost an hour on the stove, the complex flavor will be well worth it.
Southern Vinegar SlawThis has been a very popular salad from my recipe box for a long, long time! Before I retired, when my office had a covered-dish-get-together, I was always asked to bring my tangy Southern vinegar coleslaw. My family loves it, too. —Fern Hammock, Garland, Texas
Thanks to white vinegar, celery seed and ground mustard, this delightfully tangy coleslaw is perfect with anything from hot dogs to fish tacos. Time-saving tip: Use coleslaw mix instead of shredding cabbage and carrots by hand.
Meat BunsGet ready to sink your teeth into these soft, golden buns bursting with a savory blend of seasoned beef, melted cheese and crisp cabbage.
Save this recipe for a rainy day, when you have enough time to make yeast dough from scratch. The melted cheese and ground beef filling make this a perfect appetizer to pair with a lighter dinner.
Coleslaw with Poppy Seed DressingThis is the kind of salad you can keep in the fridge for a couple days and it just gets better. I just add the sunflower seeds before serving to keep the crunch. —Trisha Kruse, Eagle, Idaho
Make a double batch of this barbecue potluck favorite—as it sits in the fridge for a day or two, the flavors really come together and make the dish taste even better.
Makeover Reuben MeltThis twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. —Jenni Sharp, Milwaukee, Wisconsin
The key to a quick and easy Reuben melt starts with your broiler and ends with a heap of homemade coleslaw. Just warm the bread in the broiler, add corned beef, broil again and top with cheese and slaw.
Asian SlawHere's an Asian slaw recipe without all the greasy mayonnaise. It's well-liked by the people who've tried it. A bit of sugar mellows the tangy Asian coleslaw dressing. —Alta Goodman, Canton, South Dakota
We've never met a coleslaw we didn't like, but this Asian-inspired version made without mayonnaise has become one of our new favorites. White wine vinegar and sesame oil are the star ingredients that bring the slaw together.
Cabbage RollsCall them old-fashioned, but these stuffed cabbage rolls are just as cozy and comforting as they've always been. Once you've got the hang of the rolling technique, you can stuff them with just about anything.
Freezer SlawA tangy and crisp slaw that stays fresh and delicious in the freezer and ready to elevate any meal.
If you always like to be prepared with freezer meals, this make-ahead side dish is for you. Salt the cabbage and drain any excess liquid, make the dressing, add veggies and transfer to a freezer container. The next time you want coleslaw, just pop it in the fridge to thaw overnight.
One-Pot Unstuffed CabbageSkip the hassle of rolling cabbage leaves with this easy unstuffed cabbage roll recipe. This one-skillet dish delivers the comforting taste of traditional cabbage rolls without the extra effort.
Cabbage rolls, though delicious, are so time-consuming. On evenings when you want the taste without the effort, here's a one-pot recipe that will definitely hit the spot.
Wilted ColeslawI fix this snappy hot slaw for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.—Denise Albers, Freeburg, Illinois
If you've never tried warm slaw, it's time to find out what you've been missing. And if you need any more convincing, there's bacon in the recipe. Serve it with baked chicken or pork chops.
