40 Cozy Cabbage Recipes from Grandma

This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama

When 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

Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. —Marilou Robinson, Portland, Oregon

I 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 good. —Mary Walker, Clermont, Florida

When I was young, my family grew our own cabbage. It was fun to put them to use in the kitchen, just like I did with this comforting side. It's so good with potatoes, deviled eggs and corn bread. —Bernice Morris, Marshfield, Missouri

It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington

I've always enjoyed cabbage rolls but didn't make them since most methods were too complicated. This recipe is fairly simple and results in the best cabbage rolls. My husband, Sid, requests them often. They're terrific to share at gatherings with our children and grandchildren. —Beverly Zehner, McMinnville, Oregon

Sauerbraten and soup are both family favorites. This combines the two, without the long marinating time the traditional beef dish requires. You can substitute spaetzle or gnocchi for the egg noodles. —Jennifer Yerkes, Franklin Square, New York

This is one of my greatest hits as 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

Try this hearty soup that incorporates the best of vegetable soup and flavorful crab. I break whole crabs and claws into pieces and drop them into the soup to cook, then serve it with saltine crackers and a cold beer. —Freelove Knott, Palm Bay, Florida

This thick and hearty stew with great northern beans is sure to chase the winter chills away. —Mildred Sherrer, Fort Worth, Texas

Cooking up original recipes is a hobby of mine. My version of classic cabbage rolls is delicious served over rice or noodles. —Irma Finely, Lockwood, Missouri

A head of cabbage seems like it never ends. Here's a delicious way to use it up. My husband is this stew's biggest fan. —Pamela Kennemer, Sand Springs, Oklahoma

Spicy kielbasa sausage and plentiful cabbage and potatoes give this dish a pleasing Old World flair. My husband never liked cabbage before I made this, but now he does! —Romaine Wetzel, Ronks, Pennsylvania

Here is one of my favorite ways to cook and enjoy cabbage. It has all the good flavor of regular cabbage rolls, but it's a lot less bother to make. In fact, it's a one-pot meal! —Mrs. Bernard Snow, Lewiston, Michigan

My mother came from Ireland as a teen and brought the comforting recipe with her. I find that it's great way to get my family to eat cooked cabbage...hidden in Grandma's potatoes! —Marie Pagel, Lena, Wisconsin

If you’ve braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with pork or chicken. This is how to cook cabbage with bacon. —Sherri Melotik, Oak Creek, Wisconsin

I've relied on this recipe for years, and my cabbage rolls never fail to impress. As the host of a number of holiday parties, my guests have come to expect this main entree. —Nancy Foust, Stoneboro, Missouri

My grandmom’s long-cherished chowchow has Pennsylvania Dutch roots. Her pickled relish of cabbage, onions and peppers is tart and sweet with a smidge of spice. —Sharon Tipton, Casselberry, Florida

When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts

My family loves a big bowl of soup like this one brimming with sausage and veggies. We have it with hot rolls on Christmas Day. —Barbara Tilghman, Bel Air, Maryland

We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don't have time to make my own. —Ann Sheehy, Lawrence, Massachusetts

My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian cabbage soup was the clear winner. —they ate the whole pot! —Lorraine Caland, Shuniah, Ontario

I practically grew up in my Polish grandmother's kitchen, watching Babci cook and listening to her stories. I made her cabbage roll recipe healthier with whole grains and turkey, but kept the same rich flavors I remember. —Fay Moreland, Wichita Falls, Texas

While on one of our small group quilting retreats, one of my friends made this wonderful recipe for dinner. We all loved it and have since passed it around for others to enjoy—now I'm passing it on to you. —Melissa Glancy, La Grange, Kentucky

Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made German treats such as this traditional red cabbage. —Jeannette Heim, Dunlap, Tennessee

Have 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

Chock-full of veggies and bacon with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with a sandwich as they do with crackers. —Melanie Wooden, Reno, Nevada

My mother would often have these cabbage rolls simmering in her slow cooker when my family and I arrived at her house for weekend visits. The mouthwatering meatballs tucked inside made these stand out from any other cabbage rolls I've tried. —Betty Buckmaster, Muskogee, Oklahoma

Passed down through generations, this robust corned beef and cabbage recipe is requested often in our house. The Irish stout adds excellent richness to the corned beef. Just throw the ingredients together in the slow cooker and let them simmer until delicious! —Karin Brodbeck, Red Hook, New York

This chunky soup is good to the last spoonful. It's my go-to recipe because it's so hearty and we all always want more. —Penny Novy, Buffalo Grove, Illinois

I layer cabbage with tomato sauce and ground beef lasagna-style to create a hearty casserole that tastes like cabbage rolls but without all the work. —Doreen Martin, Kitimat, British Columbia

This fabulous alternative to traditional stuffed cabbage rolls is so handy for busy weeknights. It warms you up from head to toe. —Terri Pearce, Houston, Texas

This corned beef and cabbage slow cooker recipe is a fuss-free way to cook the traditional dish. I tried it for St. Patrick's Day a few years ago. Now it's a regular in my menu planning. This is terrific with Dijon mustard and crusty bread. —Karen Waters, Laurel, Maryland

European immigrants brought their favorite stuffed cabbage recipes to the New World in the late 19th century. Here's my take on tradition. —Katherine Stefanovich, Desert Hot Springs, California

This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. —Dawn Donald, Herron, Michigan

Four generations of our family celebrate Oktoberfest. We love this tart and sweet dish of red cabbage and apples, also known as rotkohl. —Diana Likes, Chandler, Arizona

A friend gave me the idea to use V8 juice in veggie soup because it provides more flavor. My best vegetable soup recipe, this homemade meal is great to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut

I 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