Three Ways to Use Cabbage

Cabbage is the low-carb, low-calorie best friend you didn't know you needed. At only 22 calories per cup, it's an excellent source of vitamins K and C, has anti-inflammatory properties, and improves digestion. I call it one of my secret weapons for staying in a calorie deficit during my weight loss journey, and after you see these three creative recipes, you'll understand why.

The genius of this approach is shredding an entire head of cabbage at once and storing it in the fridge. When it's already prepped and ready to go, you're much more likely to actually use it throughout the week. You can turn it into quick-pickled cabbage for gut health that lasts two weeks, transform it into savory "noodles" with Asian-inspired spiced broth, or use it as a creative base for eggs in a basket.

Before anyone panics, I want to make one thing clear: I'm not demonizing carbs or telling you to replace pasta forever. I love carbs, eat pasta every week, and I'm very vocal about balanced eating. These are just fun, low-calorie alternatives that help add more vegetables to your diet while keeping you satisfied during weight loss. Think of cabbage as a tool for high-volume eating, not a replacement for the foods you love. I still enjoy my regular pasta and bread - these cabbage recipes just give me options when I want to eat a massive portion without using all my calories.

For the pickled cabbage, you only need the shredded cabbage itself plus a simple brine made from salt, sugar, apple cider vinegar, and hot water. Pack it into a mason jar, pour the brine over, and let it sit overnight. It lasts about two weeks in the fridge and becomes your go-to condiment for everything. I eat a spoonful in the morning sometimes just for that wake-up tang!

The cabbage noodles are where things get fun and flavorful. You cook the shredded cabbage in a large pot of salted water loaded with spices: curry powder, garlic powder, onion powder, ginger powder, chili powder, red pepper flakes, and cilantro flakes. Red wine vinegar and low-sodium soy sauce add depth and umami. The cabbage soaks in all these flavors for about 30 minutes until fork tender but still slightly al dente. Top with parmesan or nutritional yeast for vegan option - both are delicious.

For eggs in a cabbage basket, you just need a handful of shredded cabbage, a whole egg, some egg whites for extra protein, and seasonings. Serve on toast or with rice. It's the simplest of the three recipes but equally satisfying. The cabbage acts as both vegetable and "vessel" for the egg, creating this fun breakfast that feels special even though it's just a few basic ingredients. I love making this on lazy Sunday mornings when I want something different but don't want to work too hard.

Start by shredding an entire head of cabbage at once - this is key to actually using it all week. Store it in an airtight container in the fridge and it'll be ready whenever you need it.

For pickled cabbage, pack a portion of the shredded cabbage into a clean mason jar fairly tightly. Make a quick brine by combining salt, sugar, apple cider vinegar, and hot water, stirring until the salt and sugar dissolve completely. Pour the brine over the cabbage, making sure it's completely submerged, close the lid, and refrigerate overnight. The longer it sits, the more pickled it becomes, and it will last about 2 weeks in the fridge.

For cabbage noodles, bring a large pot of salted water to a boil and add all your seasonings directly to the water - curry powder, garlic powder, onion powder, ginger powder, chili powder, red pepper flakes, cilantro flakes, red wine vinegar, and low-sodium soy sauce. Add a large portion of your shredded cabbage and let it cook in the spiced water for about 30 minutes until fork tender but still with a slight bite. Scoop the cabbage "noodles" into bowls with some of the flavorful broth and top with parmesan or nutritional yeast.

For eggs in a cabbage basket, add a handful of shredded cabbage to a pan over medium-low heat, cover with a lid, and let it cook until it starts to soften. Make a little well in the middle, crack one whole egg into the center, pour egg whites directly on top of the cabbage around the whole egg, and season with salt and pepper. Cover and cook until the egg is set to your preference, then serve on toast or with rice. It's such a simple but satisfying breakfast!