Serves 4. 8 slices bacon (chopped), 1 medium green cabbage (about 1.5 lb, chopped), ½ onion sliced, 2 garlic cloves, 1 tsp salt, ½ tsp pepper, 1 tbsp apple cider vinegar.

1. Crisp bacon in a large skillet over medium heat, 8 minutes. Remove, keep 3 tbsp fat.
2. Cook the onion 3 minutes, add garlic for 30 seconds.
3. Add cabbage in two batches on medium-high heat. Stir every 2 minutes until golden at the edges, 8–10 minutes.
4. Season, add vinegar, fold the bacon back in. Serve hot.

💡 Pro tip: Don’t stir constantly. Let the cabbage sit 2 minutes between stirs so it browns instead of steaming.

🍽️ Serve & store: Serve with grilled chicken or pork chops. Keeps 4 days; reheat in a hot skillet.

Serves 4. 1 lb breakfast or Italian sausage (no sugar), 4 cups shredded cabbage, 2 tbsp butter, 1 tsp garlic powder, ½ tsp smoked paprika, salt and pepper, 2 tbsp chopped parsley.

1. Brown sausage, breaking it up, 7 minutes. Move to one side.
2. Melt butter, add cabbage and spices. Fry 8 minutes until lightly charred.
3. Stir together, taste, finish with parsley. Great for meal prep.

💡 Pro tip: Season the sausage lightly. The fat carries the flavor, and cabbage soaks up the salt.

🍽️ Serve & store: Top with a fried egg for breakfast. Portion into 4 boxes for lunches.

Serves 4. 1 small cabbage cut in 1-inch ribbons, 4 tbsp butter, 4 garlic cloves, juice and zest of ½ lemon, ½ cup grated Parmesan, salt, chili flakes.

1. Melt butter, sizzle garlic 30 seconds.
2. Add cabbage, cook on high 6–7 minutes, tossing.
3. Off heat add lemon, zest, Parmesan and chili. Serve right away.

💡 Pro tip: Add the lemon off the heat so it stays bright and doesn’t turn bitter.

🍽️ Serve & store: Pairs with salmon or steak. Best eaten the same day.

Serves 4. 1 large cabbage, 4 tbsp olive oil, ⅔ cup grated Parmesan, 1 tsp garlic powder, salt, pepper.

1. Heat oven to 425°F (220°C). Cut cabbage into four 1-inch slabs through the core so they hold together.
2. Brush both sides with oil, season, place on a lined tray.
3. Roast 15 minutes, flip, top with Parmesan, roast 12–15 minutes until deeply browned.

💡 Pro tip: Cut through the core. Slabs that fall apart in the oven are the most common mistake.

🍽️ Serve & store: Serve with a lemon wedge and ranch. Reheat at 400°F for 8 minutes.

Serves 4. 4 cabbage slabs, 3 tbsp butter, 3 garlic cloves smashed, 4 thyme sprigs, salt, 1 tsp balsamic or red wine vinegar.

1. Sear slabs in a heavy skillet on medium-high, 4 minutes per side, until browned.
2. Add butter, garlic and thyme, reduce heat, cover 6 minutes.
3. Spoon the butter over the top and finish with a few drops of vinegar.

💡 Pro tip: Press the steak flat with a spatula for the first minute to get an edge-to-edge sear.

🍽️ Serve & store: Serve under sliced steak or roast chicken.

Serves 4. 4 cabbage slabs, 3 tbsp avocado oil, 2 tsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, sugar-free BBQ sauce for brushing.

1. Mix the spices into the oil and brush on both sides.
2. Roast at 425°F for 30 minutes, flipping once.
3. Brush with BBQ sauce for the last 5 minutes. Delicious with pulled pork.

💡 Pro tip: Brush sauce only at the end. Sugar-free sauces still scorch if added early.

🍽️ Serve & store: Serve with pulled pork or burgers.

Makes 8 rolls. 8 large cabbage leaves, 1 lb ground beef, 1½ cups riced cauliflower, 1 egg, ½ onion grated, 2 garlic cloves, 1 tsp salt, ½ tsp pepper, 1½ cups low-sugar tomato sauce.

1. Core the cabbage, boil leaves 4–5 minutes until pliable. Shave down thick ribs.
2. Mix beef, cauliflower, egg, onion, garlic and seasoning.
3. Put ⅓ cup filling on each leaf, fold in sides, roll tightly.
4. Place seam-down in a dish over ½ cup sauce, pour the rest on top. Cover and bake at 350°F for 45 minutes.

💡 Pro tip: Squeeze the riced cauliflower in a towel first. Wet filling makes soggy rolls.

🍽️ Serve & store: Freeze uncooked rolls up to 2 months. Add 15 minutes to bake time from frozen.

Serves 4. 1 lb ground beef, ½ onion, 4 cups chopped cabbage, 1 cup riced cauliflower, 1 cup tomato sauce, ½ cup beef broth, 1 tsp paprika, salt and pepper.

1. Brown beef with onion, drain extra fat.
2. Add cabbage, cauliflower, sauce, broth, paprika.
3. Cover and simmer 15 minutes until tender. All the flavor, none of the rolling.

💡 Pro tip: Taste at the end and add a splash of vinegar. It replaces the sweet-sour tang of rice and sugar.

🍽️ Serve & store: Serves well over mashed cauliflower. Keeps 4 days.

Makes 8. 8 blanched cabbage leaves, 8 oz corned beef (sliced), 1 cup sauerkraut (drained), 1½ cups Swiss cheese, ½ cup sugar-free Russian dressing.

1. Spread dressing on each leaf, add corned beef, sauerkraut and cheese.
2. Roll up and place seam-down in a greased dish.
3. Top with extra dressing and cheese. Bake covered at 375°F for 30 minutes, uncover for 5.

💡 Pro tip: Squeeze the sauerkraut dry so the rolls don’t turn watery.

🍽️ Serve & store: Serve with a mustard-pickle dip. Assemble a day ahead.

Serves 6. 1 lb ground beef, ½ onion, 3 garlic cloves, 4 cups chopped cabbage, 1 can (14 oz) diced tomatoes, 6 cups beef broth, 1 cup riced cauliflower, 1 tbsp Worcestershire, 1 tsp paprika, 1 tbsp vinegar.

1. Brown beef and onion, add garlic.
2. Add everything except cauliflower, simmer 20 minutes.
3. Stir in cauliflower, cook 5 minutes. Balance with vinegar and salt.

💡 Pro tip: Simmer uncovered for the last 10 minutes to thicken the broth.

🍽️ Serve & store: Freezes 3 months. Add the cauliflower only when reheating.

Serves 6. 1 lb Italian sausage, 4 cups chopped cabbage, 4 cups chicken broth, 1 cup heavy cream, 4 oz cream cheese, 1 tsp Italian seasoning, 2 garlic cloves, salt and pepper.

1. Brown sausage, then add garlic and cabbage for 3 minutes.
2. Add broth and seasoning, simmer 15 minutes.
3. Whisk in cream cheese and cream on low heat until silky. Do not boil.

💡 Pro tip: Never boil after adding the cream cheese. It can split and turn grainy.

🍽️ Serve & store: Serve with a cheese crisp. Keeps 4 days.

Serves 6. 2 cups shredded cooked chicken, 4 cups shredded cabbage, 1 celery stalk, 6 cups chicken broth, 2 tbsp butter, 1 tsp thyme, juice of 1 lemon, fresh dill.

1. Sauté celery in butter 3 minutes.
2. Add broth, cabbage, thyme; simmer 12 minutes.
3. Add chicken, heat through, finish with lemon and dill.

💡 Pro tip: Add lemon at the end. Cooked lemon turns dull and bitter.

🍽️ Serve & store: A light dinner with a big comfort factor. Freezes well without the lemon.

Serves 4. 14 oz smoked kielbasa (sliced, check for no added sugar), ½ cabbage chopped, ½ onion, 2 tbsp butter, 1 tbsp Dijon, 1 tsp garlic powder, salt and pepper.

1. Sear kielbasa in butter until browned, 5 minutes. Set aside.
2. Cook onion and cabbage in the same pan 8–10 minutes.
3. Stir in Dijon and garlic, add kielbasa back, heat 2 minutes.

💡 Pro tip: Sear the kielbasa first. Those browned bits flavor the whole pan.

🍽️ Serve & store: Serve with whole-grain mustard. Keeps 4 days.

Serves 4. 1 small cabbage in 8 wedges, 14 oz kielbasa in chunks, 3 tbsp olive oil, 1 tsp paprika, ½ tsp caraway seed (optional), salt and pepper.

1. Heat oven to 425°F. Toss everything in oil and spices on a big tray.
2. Roast 25–30 minutes, flipping once, until edges char.

💡 Pro tip: Crowded trays steam. Use two pans if the wedges overlap.

🍽️ Serve & store: Zero cleanup with foil or parchment.

Serves 4. Ingredients from recipe 13 plus ½ cup heavy cream, 1 tbsp whole-grain mustard.

1. Follow recipe 13 until the cabbage is tender.
2. Pour in cream and mustard, simmer 3 minutes until glossy and thick.

💡 Pro tip: Use full-fat cream and simmer gently so the sauce stays smooth.

🍽️ Serve & store: Serve over mashed cauliflower.

Serves 4. 4 slices bacon, ½ cabbage chopped, 1 cup heavy cream, 2 oz cream cheese, ½ cup Parmesan, 1 garlic clove, nutmeg pinch, salt and pepper.

1. Crisp bacon, crumble. Cook cabbage in 1 tbsp of the fat for 6 minutes.
2. Add garlic, cream and cream cheese; simmer 6 minutes until thick.
3. Stir in Parmesan and nutmeg. Top with bacon.

💡 Pro tip: Add the cream gradually and stop when it coats a spoon. It thickens as it cools.

🍽️ Serve & store: Serve with steak or roast chicken. Reheat on low with a splash of cream.

Serves 4. 1 small cabbage sliced, 2 tbsp butter, 3 garlic cloves, 1 cup heavy cream, ¾ cup Parmesan, black pepper, parsley.

1. Melt butter, cook cabbage 5 minutes with garlic.
2. Add cream, simmer 5–6 minutes until it coats a spoon.
3. Stir in Parmesan and pepper off the heat.

💡 Pro tip: Grate Parmesan fresh. Pre-grated cheese is coated and melts grainy.

🍽️ Serve & store: A great holiday side. Make ahead and reheat gently.

Serves 6. 1 medium cabbage chopped, 4 tbsp butter, 1 cup heavy cream, 4 oz cream cheese, 2 cups cheddar, 1 tsp garlic powder, salt and pepper, ½ cup crushed pork rinds.

1. Heat oven to 375°F. Sauté cabbage in butter 8 minutes. Put in a greased 9×13 dish.
2. Warm cream, cream cheese, garlic and 1 cup cheddar; pour over cabbage.
3. Top with remaining cheese and pork rinds. Bake 25 minutes until bubbling.

💡 Pro tip: Drain the sautéed cabbage well so the sauce doesn’t thin out in the oven.

🍽️ Serve & store: Assemble the day before, bake when needed. Keeps 4 days.

Serves 6. 1½ lb ground beef, 4 cups chopped cabbage, ½ onion, ½ cup sugar-free tomato sauce, 2 tbsp mustard, 2 cups cheddar, 4 dill pickle slices chopped.

1. Brown beef and onion; stir in tomato sauce, mustard, pickles.
2. Layer cabbage in a dish, add meat, top with cheese.
3. Cover and bake at 375°F for 30 minutes, uncover 10.

💡 Pro tip: Use 80/20 beef for flavor, then drain the excess fat.

🍽️ Serve & store: Serve with a side salad and extra pickles.

Serves 6. 12 blanched cabbage leaves, 1 lb ground Italian sausage, 1½ cups sugar-free marinara, 1½ cups ricotta, 1 egg, 2 cups mozzarella, ½ cup Parmesan, 1 tsp basil.

1. Brown sausage, stir in marinara. Mix ricotta, egg, Parmesan, basil.
2. Layer leaves, ricotta, meat sauce, mozzarella, three times.
3. Cover and bake at 375°F for 35 minutes, uncover 10. Rest 10 minutes before slicing.

💡 Pro tip: Pat the blanched leaves very dry. It makes the difference between sliceable and soupy.

🍽️ Serve & store: Cool 10 minutes before cutting. Freezes in slices.

Serves 4. 1 small cabbage cut into ½-inch ribbons, 4 tbsp butter, 4 garlic cloves, ½ cup Parmesan, salt, pepper.

1. Melt butter, cook cabbage on medium-high 7–8 minutes until soft with golden spots.
2. Add garlic for 1 minute, toss with Parmesan and pepper.

💡 Pro tip: Salt at the end. Early salt pulls water and makes the noodles limp.

🍽️ Serve & store: The easiest pasta swap there is. Best fresh.

Serves 4. 1 lb shrimp, 1 recipe cabbage noodles (21), 3 tbsp butter, 4 garlic cloves, ¼ cup chicken broth, juice of 1 lemon, parsley.

1. Sear shrimp in butter 2 minutes per side. Remove.
2. Add garlic, broth and lemon, reduce 2 minutes.
3. Toss in noodles and shrimp. Serve immediately.

💡 Pro tip: Pat the shrimp dry for a proper sear. Don’t cook them more than 4 minutes total.

🍽️ Serve & store: Add chili flakes for heat.

Serves 4. 1 lb sirloin strips, 8 oz mushrooms, ½ onion, 1 cup beef broth, ½ cup sour cream, 1 tbsp Dijon, 2 tbsp butter, cabbage noodles (21).

1. Sear beef in butter, remove. Cook mushrooms and onion 6 minutes.
2. Add broth and mustard, reduce 5 minutes. Lower heat, whisk in sour cream.
3. Return beef and serve over warm noodles.

💡 Pro tip: Remove the pan from heat before adding sour cream so it won’t curdle.

🍽️ Serve & store: Make the sauce ahead; cook the noodles fresh.

Serves 4. 1 lb ground pork, 4 cups shredded cabbage, 1 carrot grated (optional), 3 garlic cloves, 1 tbsp fresh ginger, 3 tbsp coconut aminos or soy sauce, 1 tbsp sesame oil, 2 green onions, 1 tsp sriracha.

1. Brown pork 6 minutes. Add garlic and ginger for 1 minute.
2. Add cabbage and carrot, stir-fry 5–6 minutes, keeping some bite.
3. Add aminos, sesame oil, sriracha; top with green onion.

💡 Pro tip: Cook it hot and fast. Cabbage should stay slightly crisp, not mushy.

🍽️ Serve & store: Great for meal prep. Keeps 4 days and reheats well.

Serves 4. 1 lb ground chicken, 4 cups shredded cabbage, 2 tbsp avocado oil, 3 garlic cloves, 3 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp sesame seeds.

1. Brown chicken in oil, 7 minutes, with garlic.
2. Add cabbage and sauce ingredients; stir-fry 5 minutes.
3. Finish with sesame seeds. Add a fried egg on top for extra protein.

💡 Pro tip: Finish with a drizzle of sesame oil off the heat. It loses aroma when cooked hard.

🍽️ Serve & store: Top with a soft egg and a squeeze of lime.