Low-Calorie Cabbage Recipes

Combining a trio of purple vegetables--cabbage, carrots and daikon--makes for a stunning slaw recipe. It would be equally delicious tossed with a classic creamy dressing.

These roasted cabbage wedges with honey and balsamic vinegar make an attractive and healthy side dish that's also very easy to prepare. You can use red or green cabbage--or make a double batch with one of each for a pretty presentation.

Traditionally, the star of this famous Burmese salad, laphet, is made by fermenting just-picked tea leaves for several months underground. While laphet is starting to be imported, it is still hard to find. This version, using readily available green tea, offers a quick alternative. Mix the salad at the table so everyone can appreciate the diversity of ingredients--from crunchy to savory--that make it so special.

This fermented food delivers a healthy dose of probiotics for gut health. Learn how to make sauerkraut at home and our favorite dish pairings.

When Paul Newman and Michel Nischan opened their Westport, Connecticut, restaurant Dressing Room, Paul's request was that the menu always include a chopped salad that you could eat with a spoon. This chopped salad recipe is full of great flavors, colors and textures, featuring celery, carrots, red pepper, apple, cucumber, greens, cabbage, goat cheese and almonds. This is great for any holiday meal: you can let it stand and it stays crisp.

The combination of cloves, cabbage and cider vinegar gives this slow-cooker cabbage recipe its sweet-and-sour flavor. Don't skip the apples-the hit of natural sweetness is worth the time it takes to core and chop them.

Sliced radishes add a peppery kick to this 10-minute slaw, which can serve as both a side and a topping for sandwiches.

Red and green cabbage and bright orange carrots make a colorful, healthful combination. For an especially nutty flavor, use Savoy instead of regular green cabbage.

If you are looking to start fermenting your own vegetables, the Korean dish kimchi is a great place to start. It's easy to make, and fermentation takes just a few days. Once you have kimchi on hand, serve this healthy dish along with any meal, as an ingredient in stir-fries, stews, savory pancakes and more, or as a condiment to liven up grain bowls, tacos, sandwiches—and the list goes on!

If you prefer, make this salad with broccoli slaw mix instead of the coleslaw mix.

This warm cabbage salad bursts with flavor from a tangy Dijon vinaigrette and crispy bacon.

Michael Twitty, a food writer and culinary historian, celebrates Hanukkah's miracle of oil by making fried chicken and latkes. He serves up this sweet and tangy slaw alongside.