Cabbage Recipes You Should Make This Winter

Ten different ways to use in-season cabbage this winter

Make the most of winter with a few new ways to use cabbage.

Although it’s available year-round, cabbage is at its peak over the winter and makes its way into lots of our favorite winter foods like soups and stews. Cabbage is also super healthful: it’s high in potassium and vitamins C and K, and is a definite immunity booster.

Click here to see Cabbage Recipes You Should Make This Winter (Slideshow)

Cabbage is inexpensive and one of the few vegetables available throughout the winter, which makes it the perfect choice for this week’s SWAT (Sharing With A Theme).

We put the Culinary Content Network to the test to come up with wonderful one-pot meals to eat all winter long, and here are some of the highlights:

  • Patricia Stagich of Comfy Cuisine brings us a cheesy fried food mash-up that is sure to please: wrap the contents of a Reuben sandwich (complete with sauerkraut and Thousand Island dressing) in an egg roll and fry.
  • Healing Tomato brings us a nontraditional spin on classic pizza that utilizes whatever vegetables you have in the fridge; in this case, more color equals more flavor.
  • This week’s winner comes from Simi at Turmeric n Spice, who brings us pear chutney-topped spicy tofu over a cabbage salad.

All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

Pork Cheeks and Sauerkraut Bao Buns

Pork Cheeks and Sauerkraut Bao Buns

Anna Voloshyna/Divine Cuisine

Tender slow-roasted pork cheeks tucked into homemade sticky buns with sauerkraut makes for a perfect winter weekend project. The pork cheeks and the sticky buns take a few hours to prepare, but the outcome is worth the effort. Click here to see the recipe.

Asian Salad

Asian Salad

Peter Block/Feed Your Soul Too

You wouldn’t guess this filling salad is completely vegan. Bake uncooked, packaged ramen to make crispy ramen croutons. Click here to see the recipe.

Julie Ruggirello is the Recipe Editor at The Daily Meal. Follow her on Twitter @TDMRecipeEditor.