18 Delicious Leftover Cabbage Recipes Creative

Got leftover cabbage staring back at you from the fridge? Don’t let it go to waste! From crunchy slaws to hearty stir-fries, our roundup of 18 Delicious Leftover Cabbage Recipes is here to turn that humble veggie into your next favorite meal. Whether you’re in the mood for something quick, comforting, or a bit adventurous, we’ve got you covered. Let’s get cooking!

Cabbage Stir Fry with Garlic and Soy Sauce

Looking for a quick, flavorful side that steals the show? This Cabbage Stir Fry with Garlic and Soy Sauce is your weeknight hero, ready in just 15 minutes.

Ingredients

• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 small head green cabbage, thinly sliced (about 6 cups)
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon water

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Add the thinly sliced cabbage to the skillet. Stir-fry for 5 minutes, until the cabbage starts to soften.
3. In a small bowl, mix together the soy sauce, sugar, red pepper flakes (if using), and water. Pour this mixture over the cabbage.
4. Continue to stir-fry for another 3-4 minutes, until the cabbage is tender but still crisp and the sauce is evenly distributed.

The magic of this dish lies in the crisp-tender texture of the cabbage, perfectly coated in a savory-sweet garlic soy glaze that’s downright addictive.

Tip: For an extra crunch, sprinkle with sesame seeds before serving.

Leftover Cabbage Soup with Carrots and Potatoes

Transform your leftover cabbage into a comforting bowl of soup that’s both hearty and full of flavor, perfect for those chilly evenings when you crave something simple yet satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chopped leftover cabbage
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 3 minutes until the onion is translucent.
2. Stir in the cabbage, carrots, and potatoes, cooking for another 5 minutes to slightly soften the vegetables.
3. Pour in the vegetable broth, then add the salt, black pepper, and dried thyme. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
5. Taste and adjust seasoning if necessary before serving.

The magic of this soup lies in how the cabbage mellows into sweetness, creating a broth that’s deeply flavorful without being heavy.

Tip: For an extra layer of flavor, try adding a Parmesan rind to the broth as it simmers.

Spicy Cabbage and Noodle Stir Fry

This Spicy Cabbage and Noodle Stir Fry is a quick, flavorful dish that brings a little heat to your weeknight dinner routine.

Ingredients

• 8 oz dried noodles (like udon or ramen)
• 2 tbsp vegetable oil
• 4 cups shredded cabbage
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Cook noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add cabbage and carrot, stir-frying for 5 minutes until slightly softened.
3. Add garlic and ginger, cooking for 1 minute until fragrant.
4. Stir in soy sauce, sriracha, sugar, salt, and black pepper, mixing well to coat the vegetables.
5. Add the cooked noodles to the skillet, tossing everything together for 2 minutes until heated through.
6. Garnish with green onions and sesame seeds before serving.

The magic of this dish lies in the crispy-tender cabbage paired with the chewy noodles, all brought together with a spicy-sweet sauce that’s irresistibly addictive.

Tip: For an extra crunch, sprinkle some crushed peanuts on top just before serving.

Cabbage and Potato Hash with Fried Eggs

Start your morning with a hearty Cabbage and Potato Hash topped with perfectly fried eggs, a dish that’s as nutritious as it is comforting.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups diced potatoes
• 2 cups shredded cabbage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
2. Add the diced potatoes to the skillet, spreading them out in an even layer. Cook undisturbed for 5 minutes to allow the bottoms to brown, then stir and continue cooking until potatoes are tender, about 10 minutes more.
3. Stir in the shredded cabbage, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 5 minutes, until the cabbage is wilted and everything is nicely browned.
4. Push the hash to the sides of the skillet, adding the remaining 1 tablespoon olive oil to the center. Crack the eggs into the center, cooking to your preferred doneness, about 3 minutes for runny yolks.
5. Serve the hash directly from the skillet, topped with the fried eggs. The crispy edges of the potatoes and cabbage contrast beautifully with the creamy egg yolks, making every bite a delight.

Tip: For an extra crispy hash, press the mixture down with a spatula a few times during cooking to maximize contact with the skillet.

Braised Cabbage with Bacon and Onions

Transform humble cabbage into a savory side with this Braised Cabbage with Bacon and Onions recipe, where every bite is packed with smoky, sweet, and tender flavors.

Ingredients

• 4 slices thick-cut bacon, chopped
• 1 large yellow onion, thinly sliced
• 1 medium head green cabbage, cored and chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup water

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet.
2. Add the thinly sliced onion to the skillet and sauté in the bacon drippings until softened, about 3 minutes.
3. Stir in the chopped cabbage, apple cider vinegar, brown sugar, salt, and black pepper. Pour in the water and bring to a simmer.
4. Cover the skillet and reduce heat to low. Braise the cabbage mixture for 20 minutes, stirring occasionally, until the cabbage is tender.
5. Return the cooked bacon to the skillet and stir to combine. Cook for an additional 2 minutes to heat through.

The magic of this dish lies in the caramelization of the onions and cabbage, which, when combined with the smoky bacon, creates a depth of flavor that’s unexpectedly rich for such simple ingredients.

Tip: For a vegetarian version, omit the bacon and use 2 tablespoons of olive oil to sauté the onions.

Cabbage Roll Soup with Ground Beef and Rice

Craving the cozy flavors of cabbage rolls but short on time? This Cabbage Roll Soup brings all the hearty, comforting taste in a fraction of the effort.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chopped green cabbage
• 1 (14.5 oz) can diced tomatoes
• 4 cups beef broth
• 1/2 cup uncooked long-grain white rice
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon.
2. Add the onion and garlic to the pot. Cook for 3 minutes until the onion is translucent.
3. Stir in the cabbage, diced tomatoes, beef broth, rice, paprika, salt, black pepper, brown sugar, and apple cider vinegar. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
5. Stir in the fresh parsley before serving.

The magic of this soup lies in the sweet and tangy balance from the brown sugar and vinegar, mirroring the classic cabbage roll sauce perfectly.

Tip: For a thicker soup, let it sit covered off the heat for 5 minutes before serving.

Quick Pickled Cabbage Salad

This Quick Pickled Cabbage Salad is a crunchy, tangy side that comes together in minutes, perfect for brightening up any meal.

Ingredients

• 4 cups thinly sliced green cabbage
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (optional)

Instructions

1. In a large bowl, combine the apple cider vinegar, water, sugar, salt, black pepper, and crushed red pepper flakes. Stir until the sugar and salt are completely dissolved.
2. Add the thinly sliced green cabbage to the bowl. Toss well to ensure all the cabbage is coated with the pickling liquid.
3. Let the salad sit at room temperature for at least 30 minutes, tossing occasionally. For best results, cover and refrigerate for 2 hours before serving to allow the flavors to meld.

The magic of this salad lies in its quick pickle technique, offering a delightful crunch and a vinegar-kissed tang that pairs wonderfully with rich, hearty dishes.

Tip: For an extra layer of flavor, add a teaspoon of minced garlic or a tablespoon of chopped fresh dill to the pickling liquid.

Cabbage and Apple Slaw with Yogurt Dressing

This Cabbage and Apple Slaw with Yogurt Dressing is a crisp, refreshing twist on the classic, offering a perfect balance of sweet and tangy flavors that’ll brighten up any meal.

Ingredients

• 4 cups shredded green cabbage
• 1 large apple, thinly sliced
• 1/4 cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, combine the shredded cabbage and thinly sliced apple.
2. In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage and apple mixture, tossing gently to coat everything evenly.
4. Sprinkle the chopped fresh parsley over the slaw and give it one final toss.
5. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld together.

The crunch of the cabbage paired with the sweetness of the apple and the tanginess of the yogurt dressing creates a slaw that’s anything but ordinary. It’s a vibrant side that brings a pop of color and freshness to your table.

Tip: For an extra crunch, add a handful of toasted walnuts or almonds right before serving.

Savory Cabbage Pancakes with Dipping Sauce

These Savory Cabbage Pancakes are a crispy, flavorful twist on traditional pancakes, perfect for a quick dinner or a unique brunch option.

Ingredients

• 2 cups finely shredded cabbage
• 1/2 cup all-purpose flour
• 2 large eggs, lightly beaten
• 2 green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil, for frying
• For the dipping sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1/2 tsp sesame seeds

Instructions

1. In a large bowl, combine the shredded cabbage, all-purpose flour, lightly beaten eggs, thinly sliced green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
2. Heat 1 tbsp vegetable oil in a large non-stick skillet over medium heat. Scoop 1/4 cup of the cabbage mixture into the skillet, flattening it into a pancake shape. Cook for 3-4 minutes on each side, until golden and crispy. Repeat with the remaining mixture, adding more oil as needed.
3. For the dipping sauce, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1/2 tsp sesame seeds in a small bowl.
4. Serve the pancakes hot with the dipping sauce on the side.

The magic of these pancakes lies in their crispy edges and the umami-packed dipping sauce that brings everything together.

Tip: For extra crunch, try adding a handful of bean sprouts to the cabbage mixture before cooking.

Cabbage and Sausage Skillet Dinner

This Cabbage and Sausage Skillet Dinner is a hearty, one-pan meal that brings together smoky flavors and tender veggies in under 30 minutes—perfect for those busy weeknights.

Ingredients

• 1 tablespoon olive oil
• 1 pound smoked sausage, sliced into 1/2-inch rounds
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 small head green cabbage, cored and chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same skillet, add the onion and garlic. Cook until the onion is soft, about 3 minutes.
3. Stir in the chopped cabbage, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the cabbage begins to soften.
4. Pour in the chicken broth and return the sausage to the skillet. Cover and simmer for 10 minutes, or until the cabbage is tender.

The smoky paprika and savory sausage infuse the cabbage with deep flavors, while the quick simmer keeps the veggies crisp-tender for a satisfying texture contrast.

Tip: For an extra kick, swap the smoked sausage for spicy Andouille and add a pinch of red pepper flakes with the paprika.

Creamy Cabbage and Mushroom Pasta

This Creamy Cabbage and Mushroom Pasta is a comforting dish that combines earthy mushrooms with sweet, tender cabbage in a velvety sauce—perfect for a cozy night in.

Ingredients

• 8 oz fettuccine pasta
• 2 tbsp olive oil
• 1 small head cabbage, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the thinly sliced cabbage and sliced cremini mushrooms. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
3. Add 2 cloves minced garlic to the skillet and cook for 1 minute until fragrant.
4. Pour in 1 cup heavy cream, stirring to combine. Bring to a simmer and cook for 2-3 minutes until the sauce slightly thickens.
5. Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Cook for another minute until the cheese is melted and the sauce is creamy.
6. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce and vegetables.

The magic of this dish lies in the way the cabbage caramelizes slightly, adding a subtle sweetness that balances the richness of the creamy sauce.

Tip: For an extra layer of flavor, try adding a splash of white wine to the skillet when you add the garlic.

Leftover Cabbage and Chickpea Curry

Transform your leftover cabbage into a hearty, flavorful curry that’s perfect for a quick weeknight dinner. This Leftover Cabbage and Chickpea Curry is a comforting dish that brings together simple ingredients for a meal that’s both nutritious and satisfying.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups chopped leftover cabbage
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the chickpeas and cabbage to the skillet. Stir to coat with the spices.
4. Pour in the diced tomatoes and vegetable broth. Season with salt and black pepper. Bring to a simmer.
5. Reduce heat to low and cook for 15 minutes, stirring occasionally, until the cabbage is tender and the flavors have melded.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the way the spices deepen the flavor of the humble cabbage, turning leftovers into a dish that’s anything but ordinary.

Tip: For an extra creamy texture, stir in a tablespoon of coconut milk just before serving.

Cabbage Fried Rice with Eggs and Peas

Transform your leftover rice into a vibrant and satisfying meal with this Cabbage Fried Rice, packed with eggs and peas for a quick, nutritious dinner.

Ingredients

• 2 cups cooked white rice, chilled
• 2 tablespoons vegetable oil
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded green cabbage
• 1/2 cup frozen peas, thawed
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beaten eggs, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Scramble until just set, then remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the shredded cabbage and sauté for 3 minutes until slightly softened.
3. Add the chilled rice and thawed peas to the skillet. Stir in the soy sauce, sesame oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper. Cook for 5 minutes, stirring frequently, until everything is well combined and heated through.
4. Return the scrambled eggs to the skillet, breaking them into smaller pieces. Stir gently to distribute evenly throughout the rice.

The magic of this dish lies in the contrast between the crispy cabbage and the fluffy rice, with the eggs adding a rich, velvety texture. It’s a weeknight winner that’s as colorful as it is comforting.

Tip: For an extra flavor boost, garnish with sliced green onions or a sprinkle of red pepper flakes before serving.

Stuffed Cabbage Leaves with Quinoa and Lentils

Warm up your kitchen with these hearty Stuffed Cabbage Leaves, a vegetarian twist on a classic that’s packed with protein and flavor.

Ingredients

• 1 large head green cabbage
• 1 cup cooked quinoa
• 1 cup cooked lentils
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup tomato sauce
• 1/2 cup vegetable broth

Instructions

1. Preheat oven to 375°F. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole head in boiling water for 3 minutes. Peel off 12 large leaves and set aside.
2. In a skillet over medium heat, heat olive oil. Add onion and garlic, sautéing until soft, about 5 minutes. Stir in cumin, smoked paprika, salt, and black pepper.
3. Combine the quinoa, lentils, and onion mixture in a bowl. Place 1/4 cup of the filling onto each cabbage leaf, fold in the sides, and roll up tightly.
4. Place the stuffed leaves seam-side down in a baking dish. Pour tomato sauce and vegetable broth over the top. Cover with foil and bake for 30 minutes.

The smoky paprika and cumin give these stuffed leaves a depth of flavor that’s unexpected in a meat-free dish, making them a standout at any dinner table.

Tip: For extra tenderness, let the stuffed cabbage leaves rest for 10 minutes after baking before serving.

Cabbage and Beef Stir Fry with Hoisin Sauce

This Cabbage and Beef Stir Fry with Hoisin Sauce is a quick, flavorful weeknight dinner that brings a sweet and savory Asian-inspired twist to your table.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 4 cups shredded cabbage
• 1/2 cup sliced green onions
• 3 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon.
2. Add the shredded cabbage and sliced green onions to the skillet. Stir-fry for 3-4 minutes until the cabbage begins to soften.
3. Stir in the hoisin sauce, soy sauce, minced garlic, ground ginger, and red pepper flakes. Cook for another 2 minutes, stirring constantly, until everything is well coated and heated through.

The magic of this dish lies in the hoisin sauce’s rich, umami depth, perfectly balancing the crisp cabbage and hearty beef.

Tip: For an extra crunch, sprinkle with sesame seeds before serving.

Cabbage, Carrot, and Radish Kimchi

Brighten up your meal prep with this vibrant Cabbage, Carrot, and Radish Kimchi, a crunchy, spicy, and utterly addictive side that’s simpler to make than you might think.

Ingredients

• 1 medium head napa cabbage, chopped into 2-inch pieces
• 1 large carrot, julienned
• 4 radishes, thinly sliced
• 1/4 cup kosher salt
• 4 cups water
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons sugar
• 3 tablespoons Korean red pepper flakes (gochugaru)
• 2 tablespoons fish sauce
• 4 green onions, chopped

Instructions

1. In a large bowl, dissolve the salt in water. Add the cabbage, carrot, and radishes, ensuring they’re submerged. Let sit for 2 hours, then drain and rinse well.
2. In another bowl, mix together garlic, ginger, sugar, red pepper flakes, and fish sauce to form a paste.
3. Gently squeeze excess water from the vegetables, then return them to the bowl. Add the green onions and the paste, mixing until everything is evenly coated.
4. Pack the kimchi tightly into a clean jar, pressing down to remove air bubbles. Seal and let ferment at room temperature for 1-2 days before refrigerating.

This kimchi stands out with its perfect balance of heat and sweetness, and the radishes add a delightful crunch that’s irresistible.

Tip: For an extra flavor boost, try adding a teaspoon of salted shrimp to the paste.

Roasted Cabbage Wedges with Parmesan

Transform humble cabbage into a crispy, cheesy delight with these Roasted Cabbage Wedges with Parmesan. It’s a simple side that steals the show with minimal effort.

Ingredients

• 1 medium head green cabbage, cut into 8 wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the cabbage wedges on the prepared baking sheet. Drizzle with 3 tablespoons olive oil, ensuring each wedge is lightly coated.
3. Sprinkle the wedges evenly with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Roast in the preheated oven for 25 minutes, then flip each wedge carefully. Sprinkle 1/2 cup grated Parmesan cheese over the wedges.
5. Return to the oven and bake for an additional 10 minutes, or until the cabbage is tender and the edges are crispy and golden.

The magic of this recipe lies in the contrast between the crispy, caramelized edges and the tender, sweet interior of the cabbage, all brought together with a savory Parmesan crust.

Tip: For an extra crispy finish, broil the wedges for the last 2-3 minutes of cooking, watching closely to prevent burning.

Leftover Cabbage and Chicken Stir Fry

Transform your leftover cabbage and chicken into a vibrant stir fry that’s bursting with flavor and ready in minutes.

Ingredients

• 2 cups shredded leftover cabbage
• 1 cup diced leftover chicken
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/4 cup chopped green onions

Instructions

1. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
2. Add 2 cloves minced garlic and 1 teaspoon grated ginger, sautéing for 30 seconds until fragrant.
3. Add 1 cup diced leftover chicken, stirring for 2 minutes until heated through.
4. Toss in 2 cups shredded leftover cabbage, cooking for 3 minutes until slightly wilted.
5. Drizzle with 1 tablespoon soy sauce and 1 teaspoon sesame oil, then sprinkle with 1/2 teaspoon red pepper flakes. Stir well to combine.
6. Cook for another 2 minutes, then garnish with 1/4 cup chopped green onions before serving.

The magic of this dish lies in the crispy cabbage edges and the deep, savory notes from the sesame oil and soy sauce, creating a perfect balance of textures and flavors.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Conclusion

We hope this roundup of 18 delicious leftover cabbage recipes inspires you to turn those extra greens into something extraordinary. From hearty soups to crispy snacks, there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!