More Than Slaw

Somehow I ended up with a lot of cabbage in my fridge.  I figure 2 heads for 2 people might be a little much.  Unlike the saying “2 heads are better than one” that might be a stretch in this case.  

This posed an interesting question “How to use it all up before the trip?” Well thanks to the Culinary Quest and the internet I was able to do so.  In the process I learned that cabbage makes delicious meals and not just coleslaw.

Searching my reviews on, I discovered that over the years I have made over 40 recipes that use cabbage.  One of my all time favorites is Five Minute Sweet Peppered Cabbage posted by Sharon123. 

There have been so many more and with each one I learned that cabbage could be tasty and delicious.  I have cooked cabbage.  Used in salads.  Made soup and paired it with fish, pork, chicken and other vegetables.  On my recent quest I have made

Quick Cabbage Stir Fry Asian-Style  

Hey, there is a slaw.  Yes, but it’s not the heavy slaw dressed with mayo.  Nor does it get soggy with all that heavy dressing.  It is full of flavor, crunchy even after sitting a day or so in the fridge.

My most recent find was a delicious recipe from  Whole Foods.  As is typical of me, I converted this to gluten free and made a few changes in ingredients while adjusting the servings to 2. 

1 to 2 teaspoons olive oil
4 oz cubed ham
2 cloves garlic, finely chopped or grated
1/4 head green cabbage, cored and thinly sliced
1/4 to 1/3 cup finely gra ted Parmesan-Reggiano, plus additional for serving
freshly ground black pepper, to taste
salt, to taste*
Bring a medium size pot of water to boil.  Add in linguine and cook for 6 to 9 minutes or until al dente.  Reserve 1/4 cup pasta water; drain pasta. 
While the pasta is cooking, warm the oil in deep skillet over medium high heat.  Add ham and cook, stirring occasionally, until browned, 6 to 8 minutes. Stir in garlic and cabbage, cover, reduce heat to medium-low and cook, stirring halfway through, until wilted and tender, 3 to 4 minutes more. 
Add linguine, 1/4 cup of pasta water grated cheese and pepper to taste. Toss to combine and serve. If desired garnish with additional cheese.
I wasn’t able to take a photo of this but on recipe is a stunning photo.  I don’t know the photographer and can’t give proper credit.  Should I find the name of the photographer I will edit the post and give credit where credit is due.
*While the ham is loaded with sodium you may or may not want to add additional to the pasta while cooking or to the finished dish.  Use your judgement.


  1. Love cabbage! I’m so glad you like the peppered cabbage. I found a great recipe for sweet and sour cabbage soup I posted. Hope you try it Paula! I love your site 😀

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