Estimates based on 1/4 cup serving

Raw: chopped (about 17 servings per pound) or shredded (about 26 servings per pound)

Boiled/steamed (about 10 servings per pound)

Baked (each cooked leaf counts as about 3/4 cup)


Cabbage heads will last several weeks, even after being cut.

Leaves (whole or cut) will last a while, but not as long as the head.

Cabbage is available year-round at a fairly low per pound price.

Can use in place of iceberg lettuce.

Have salad/veggie soup/stew on the menu every week or two. Use up any fresh vegetables before going bad.  Add canned or frozen vegetables until you have enough for everyone.


Unstuffed Cabbage: Mix chopped cabbage, ground beef (we use pre-cooked pizza topping beef), tomato sauce, some rice (we added leftover rice to help with consistency), and onions.  Bake until cabbage is soft.

Slaw:  Shred cabbage (can add carrots and/or broccoli).  Add mayonnaise, vinegar, a bit of sugar, salt, and pepper.  Mix adjust to taste.  Will be better if refrigerated for at least an hour.

Asain Ramen Salad: Mix shredded cabbage, carrots, and broccoli (or any combination). Add a mix of 1/2 olive oil,  1/2 apple cider vinegar, with a bit of sugar, soy sauce, ginger, and garlic.  Add to slaw mix.  Smash packets of ramen in bags.  Add uncooked smashed ramen noodles, and mandarin oranges to the slaw.

Boiled Cabbage and Potatoes: chop cabbage into chunks. Cut potatoes into large pieces.  Boil together with salt and pepper.  Can add onions for flavor.  Drain and serve when soft.

Stir Fry: Add any combination of vegetables you have (pre-cooked broccoli, sliced/chopped cabbage, onions, green beans, snow/snap peas, shredded carrots) to a pan with some garlic, soy sauce, and ground ginger.  Add meat of choice (chicken and beef are popular). Bake until warm.  Serve with whole wheat “lo mein” noodles (whole wheat spaghetti), or brown rice for your vegetable, whole grain, and protein serving.  Great to serve with pineapples (or you can add pineapples to the vegetables as part of the stir fry).

Egg Roll Salad: Shred broccoli stems, cabbage, and carrots. You can add shredded zucchini or cucumber as well.  Mix with a bit of soy sauce, garlic seasoning, and ground ginger.