Cabbage and brussels sprouts recipes
Cabbage and brussels sprouts recipes add a crisp touch to weeknight dinners – our chefs pick the ingredients, delivered to your door.
- Potato Dumplings Stuffed with Smoked Meat, Served with Cabbage and Crispy Fried Onions
- Chicken Strips in Miso Sauce with Cabbage, Carrots, and Rice
- Bulgur with Roasted Beetroot, Carrot, Brussels Sprouts and Balkan Cheese
- BBQ Pulled Pork with Potatoes, Coleslaw & Salted Caramel Cheesecakes in Jar
- Roasted Sausage with Vegetables, Sweet and Sour Cabbage and Honey Mustard Dip
- Chicken Strips in Cornflakes and Sesame with Potatoes and Sweet Chilli Dip & Rafaello Dessert in Jar
- Chorizo with Crispy Potato Wedges,Cabbage Salad and Chipotle Sauce
- Sesame Miso Chicken with Rice & Gingerbread Granola with Honey Quark and Plums
- Tonkatsu – Japanese Pork Cutlet in Panko Breadcrumbs with Rice and Sauce
- Farmer’s Potato Dumplings Stuffed with Smoked Meat, Served with Sauerkraut and Fried Onion & Double Choc Dessert
- Pork Slices with Creamy Cabbage and Roasted Potatoes
- Indian Chicken in Coconut Sauce & Rice
- Sweet Chili Tofu Wraps with Marinated Red Cabbage
- Pork Sous Vide in Hoisin Sauce with Rice & Beef Tartar
- Roasted Root Vegetables with Halloumi and Creamy Garlic Dip
- Asian-Style Chicken Burgers with Cabbage and Sesame Potatoes
- Chicken Sweet Chili Wraps & Marinated Red Cabbage
- Roasted Vegetables with Bulgur and Balkan Cheese & Plum Dessert with Poppy Seeds
- Hot Dogs with Roasted Potatoes, Cabbage Salad and Smoked Mayo
- BBQ Pulled Chicken with Roasted Potatoes and Coleslaw
- Vegan Korean Pancakes with Cabbage, Marinated Cucumber, and Gochujang Dip
- Turkey Larb Gai with Jasmine Rice & Pickled Cabbage
- Japanese Yakisoba Noodles with Bacon and Vegetables
- Chicken Strips in Miso Sauce with Cabbage, Carrot & Rice & Mango Cheesecake in a Jar
- Baked Spiced Salmon with Potato Wedges and Cabbage Salad
- Vegetarian Hot Dogs with Coleslaw and Roasted Potatoes
- Pork Sous Vide in Hoisin Sauce with Rice
- Mexican Tortillas with Taco-Seasoned Meat, Corn and Marinated Cabbage
- Halloumi-Style Wraps with Hummus, Veggies & Sweet Chilli
- Crispy Breaded Schnitzels with Potato Wedges and Light Cabbage Salad
- Japanese Yakisoba Noodles with Smoked Tofu and Vegetables
- Tuna Bowl with Rice, Marinated Cabbage and Spring Onion
- Falafel Wrap with Avocado Dip and Fresh Cabbage-Apple Slaw
- Asian-Style Chicken Burgers with Cabbage Slaw, Chilli Mayo and Sesame Potatoes
- Red Curry Soup with Rice Noodles, Tofu and Veggies
- Chicken Strips in Cornflakes and Sesame with Potatoes and Sweet Chilli Dip
- BBQ Pulled Chicken Burgers with Light Coleslaw and Rustic Potatoes
- Creamy Pork Mixture with Cabbage, Carrots, and Jasmine Rice
- Roasted Bavarian Sausages with Potatoes, Brussels Sprouts, and Mustard Dip
- Pulled Beef Tortilla with Red Cabbage, Chipotle Mayo, and Cilantro
- Salmon with Roasted Potatoes and Creamy Fennel-Cabbage Stew
- Falafel with Sweet Potatoes, Brussels Sprouts and Smoked Mayonnaise & Apple Crumble-Style Dessert
- Salad with Grilled Vegetables, Balkan-Style Cheese and Mixed Legumes & Protein Chocolate-Curd Dessert
- Farmer’s Bacon Dumplings with Red Cabbage and Pork Roast Bites
- Singaporean Chicken Laksa with Noodles
- Honey Pulled Chicken with Rice, Marinated Cabbage and Sesame
- BBQ Pulled Pork with Roasted Potatoes and Coleslaw
- Tortilla Filled with Pulled Pork, Red Cabbage and Smoky Mayo
- Egg Noodles with Minced Beef, Cabbage and Ginger Soy Sauce
- Asian Fusion Bowl with Sautéed Ground Meat, Rice, and Citrus Salad
- Fusion Noodles with Beef Strips, Korean BBQ Sauce and Cabbage
Cabbage and brussels sprouts are affordable, long-keeping vegetables that suit both soups and oven dishes. Brussels sprouts roast best at 220 °C for 20–25 minutes, halved and placed cut side down.
Popular cabbage dishes include the traditional cabbage casserole with minced meat and rice, cabbage soup and oven-roasted brussels sprouts with bacon. For the casserole, briefly parboil or fry the cabbage before it goes in the oven so it has time to soften during baking.
Roasting instead of boiling makes brussels sprouts far less bitter – in the oven the edges caramelise and the flavour turns sweeter. In most recipes cabbage can be replaced with broccoli, and brussels sprouts with cauliflower, using the same cooking times.
Coleslaw made from raw cabbage is a quick side that is best dressed a little in advance, so the cabbage has time to soften and soak up the dressing.
In Ruokaboksi's cabbage and brussels sprouts recipes the vegetables come pre-measured, so you are not left with most of a cabbage after a single meal.
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