Cabbage is a green or purple leafy vegetable that has a slightly sweet and sour taste, and is crunchy and refreshing. It is a good source of vitamins A, C, and K, as well as fiber and manganese.
Cabbage is a versatile vegetable that can be eaten raw or cooked, and it can be used in a variety of dishes, from soups and stews to salads and slaws.
There are many reasons why you might want to substitute another vegetable for cabbage. Maybe you don’t like the taste of cabbage, or you can’t find it at the store. Whatever the reason, there are plenty of other vegetables that make great substitutes for cabbage.
So, if you’re looking for a cabbage substitute, here are 11 of the best options.
- 11 Best Cabbage Substitutes
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11 Best Cabbage Substitutes
Starting with one of the most popular substitutes, kale is a nutrient-rich leafy green with a slightly bitter taste. It is a good source of vitamins A, C, and K, as well as fiber and manganese.
Kale is a close relative of cabbage and can be used interchangeably in most recipes. It can be eaten raw or cooked, and it’s often used in soups, stews, and salads.
It has a slightly different flavor that may be more pronounced when it is cooked, so you may want to adjust the other seasonings in the dish accordingly. Both curly kale and baby kale make good substitutes for cabbage.
2. Bok Choy
Bok choy is a type of Chinese cabbage that has a milder flavor than regular cabbage. It is a good source of vitamins A and C, as well as calcium and iron. Bok choy has a similar crunchy texture making it a perfect addition to stir-fries, salads, and soup.
If you’re using bok choy as a substitute for cabbage in a recipe that calls for cooking the cabbage, you may want to add it to the dish towards the end so it doesn’t get too mushy.
The leaves of bok choy are also edible and can be used in salads but they are bitter, so you may want to use them sparingly.
Kohlrabi is a member of the cabbage family, and it has a similar taste and texture. It is a cruciferous vegetable that looks like a cross between a turnip and a cabbage.
In addition, kohlrabi is just as healthy as cabbage, providing numerous vitamins and minerals. It has a mild, slightly sweet flavor and is a good source of vitamins C and B6, as well as fiber.
It can be used in salads, slaws, stir-fries, soups, and stews, or simply enjoyed on its own as a healthy snack.
4. Napa Cabbage
Although it is often used in Asian cuisine, napa cabbage can be a great substitute for green cabbage in a variety of dishes.
It is a type of Chinese cabbage that has a flavor and texture similar to cabbage, but it is more tender and mild-tasting. Napa cabbage is also a good source of vitamins C and K, and it contains more antioxidants than other types of cabbage.
It is an excellent substitute for cabbage in both cooked and raw dishes. You can use it in salads, slaws, soups, and stir-fries, or you can enjoy it raw in wraps or sandwiches.
5. Brussels Sprouts
For anyone who loves the taste of cabbage but wants to mix things up, Brussels sprouts are the perfect solution.
Brussels sprouts are small, round vegetables that look like mini cabbages. These little green vegetables have a slightly sweet and nutty taste, and their texture is similar to that of cabbage.
Brussels sprouts can be eaten raw, cooked, or roasted. They can be added to salads, used as a garnish, or served as a side dish.
6. Savoy Cabbage
Savoy cabbage looks similar to regular cabbage, but it has dark green leaves that are slightly crinkled. This type of cabbage is also slightly sweeter than regular cabbage, making it a great choice for salads and slaws.
When cooking with Savoy cabbage, it is important to not overcook it, as this will cause the leaves to become mushy.
Endives are a type of leafy green vegetable that belongs to the chicory family. Like cabbage, they have a slightly bitter flavor and firm texture.
The two most common types of endives are Belgian endives and French endives. Belgian endives are elongated and have a white or pale yellow color, while French endives are shorter and have a slightly bitter flavor.
Endives can be eaten raw or cooked. Add them to salads or use them as a wrapper for fillings such as hummus or chicken salad. Add them to soups or stews towards the end of cooking so they don’t become too soft.
8. Iceberg Lettuce
Iceberg lettuce has a similar texture and flavor to cabbage, making it a good option for dishes that require chopped or shredded cabbage. It’s the most popular type of lettuce in the United States.
Iceberg lettuce is a type of crisphead lettuce with a light green color and a crunchy texture. Shred iceberg lettuce and use it in place of cabbage in coleslaw or chop it up and use it as a garnish. You can also use it as a wrap for fillings or add it to salads.
9. Choy Sum
Choy sum is a type of cabbage that is commonly used in Chinese cuisine. It has a slightly sweet and nutty flavor and tender texture.
Choy sum, also called yu choy, is a type of Chinese cabbage with dark green leaves and yellow flowers. It’s often used in stir-fries or steamed and served with ginger and soy sauce.
Like cabbage, choy sum is packed with nutrients, vitamins A and C, as well as calcium and iron, making it a healthy addition to any meal.
Celery has a crunchy texture and slightly sweet flavor, making it a good cabbage substitute. It’s often used as a garnish or to add crunch to a dish.
Celery is a type of vegetable that belongs to the Apiaceae family, which includes carrots, celeriac, fennel, and parsley. It’s a popular ingredient in soups and salads or can be eaten as a snack.
Celery is a good source of vitamins A and C, as well as potassium and fiber. It also contains antioxidants that can help protect against disease.
11. Green Beans
Green beans are a type of legume that can be eaten raw or cooked. They have a crunchy texture and a slightly sweet flavor.
Green beans, also called string beans, are a type of vegetable that belongs to the Fabaceae family. The most common type of green bean is the snap bean, which has a crisp texture and bright green color.
Green beans are a good source of vitamins A, C, and K, as well as manganese and fiber.
While green beans may not have the same flavor as cabbage, they make a good substitute in dishes that require chopped or shredded cabbage.
These are some of the best cabbage substitutes that you can use in your cooking. When choosing a substitute, consider the flavor, texture, and color of the cabbage to find the best match. With these substitutes, you can still enjoy your favorite dishes without using cabbage.
Related: How to Tell if Cabbage Is Bad?
What Does Cabbage Taste Like?
Cabbage has a slightly sweet and nutty flavor with a crunchy texture. It’s often used in salads, slaws, or as a garnish.
Does Cabbage Taste Like Lettuce?
No, cabbage does not taste like lettuce. Lettuce has a milder flavor and softer texture whereas cabbage has a slightly sweet and nutty flavor with a crunchy texture.
Can I Use Lettuce Instead Of Cabbage In Soup?
No, lettuce is not a good substitute for cabbage in soup. Lettuce has a milder flavor and softer texture and will not hold up well in soup. Cabbage, on the other hand, has a slightly sweet and nutty flavor with a crunchy texture that makes it a good choice for soup.
Cabbage Substitute in Slaw
If you’re looking for a cabbage substitute in slaw, consider using iceberg lettuce, choy sum, or celery. These substitutes have a similar texture and flavor to cabbage and will work well in slaw.
Cabbage Substitute in Stir-Fry
If you’re looking for a cabbage substitute in stir-fry, consider using bok choy, broccoli, or Brussels sprouts.
Cabbage Substitute in Soup
If you’re looking for a cabbage substitute in soup, consider using kale, collard greens, or mustard greens. These leafy greens are all similar in texture and flavor to cabbage, making them ideal substitutes in soup.
Cabbage Substitute in Dumplings
If you’re making dumplings and looking for a cabbage substitute, try using chopped celery, or endives.
If you’re looking for a substitute for cabbage in your cooking, there are a number of options to choose from. Some good substitutes include choy sum, celery, green beans, and kale.
These vegetables have a similar flavor and texture to cabbage, making them a good replacement in dishes like slaw, soup, and stir-fry. You may still eat your favorite meals without using cabbage with these substitutions.