What meats go with cabbage?

That’s a question the Internet has been asking itself for a while.

But it’s old news now.

We’ve gotten to the bottom of it.

And what we discovered might surprise you.

There are actually 13 types of meat that we’ve found that go surprisingly well with cabbage, and in this blog post, we’re going to tell you about them.

13 Meats that Go Surprisingly Well with Cabbage

So without further ado, here are 13 meats that go surprisingly well with cabbage:

1. Chicken: A Hearty Match For A Hearty Vegetable

If you’re cooking for a crowd and want to make sure your guests leave full but not too full, chicken is the perfect complement to cabbage.

The mild flavor of chicken lets the earthy goodness of cabbage shine through, while the protein from the chicken makes sure your guests don’t get too hungry again before bedtime.

• Our favorite way to make chicken with cabbage is to pan-fry the chicken breast, then add chopped cabbage and vegetable broth to the same pan after the chicken is done cooking (about 6 minutes per side)
• After adding the veggies and broth, cover the pan and cook for about 20 more minutes (flipping halfway through), or until the cabbage is tender.
• Once everything’s nice and soft, crumble in some feta cheese and serve hot!

2. Pork: An Unusual Match That’s Actually Really Good

Sure, pork might sound like a really weird partner for cabbage, but it’s actually kind of a natural match—the sweetness of the pork counteracts the bitterness of the cabbage perfectly, and it’s just not something people usually think of combining.

But once they try it, they’re hooked!

Just give it a try with our simple recipe below:

• 2 cups green cabbage, chopped into bite-sized pieces
• 1/2 cup diced pork loin
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Instructions:

• Heat a skillet on medium heat and add oil.
• Add the pork and cook until browned on all sides.
• Add soy sauce and continue cooking until sauce has mostly evaporated.
• Add the cabbage and stir until soft—about 5 minutes or so.
• Sprinkle with sesame seeds and serve!

3. Lamb: A Surprisingly Sweet Treat For Your Taste Buds

We know what you’re thinking: lamb is an even stranger match for cabbage, right?

Wrong!

Lamb has a mellow flavor that complements the sweet cabbage perfectly.

Trust us—you’ll be as surprised as we were when you try it out!

Here’s our favorite way to prepare this meal:

• Begin by setting your cabbage on top of a stove at medium heat, and leaving it to simmer for about five minutes.
• Next, prepare your lamb with your preferred seasonings. We recommend garlic and thyme for this dish, but feel free to experiment with your own spice blends!
• Once the cabbage has been simmering for about 5 minutes, add the lamb to the mix and let it cook together for another 3-5 minutes, or until the meat is tender and the cabbage is golden brown.

4. Veal: It’s Like A Party In Your Mouth!

The combination of cabbage and veal is a real show-stopper.

We like to serve this at dinner parties because it makes our guests feel like they’ve stumbled into a high-class restaurant, but the preparation doesn’t take more than an hour and a half (not including cook time).

Ingredients:

• 4 pounds of veal, cut into pieces
• 1 cup of cabbage, chopped into small bits
• 3 cups of water
• 1 teaspoon of salt
• 2 tablespoons of butter

Here’s how we like to prepare this meal:

1. Place veal in boiling water and let simmer for 10 minutes. Veal is done when it is tender.
2. In a separate pan, melt the butter and saute the cabbage until it becomes soft. Add salt to taste.
3. Serve veal with a side of cabbage for a fun and flavorful dinner your whole family will love.

5. Turkey: Our Favorite Bird!

Turkey holds a special place in our hearts, and we’ve got a special way to prepare it, too.

For this recipe, you’ll need:

• 2 turkey thighs, deboned and sliced into strips
• 1 lb cabbage, chopped into bite-sized pieces
• 2 tbsp vegetable oil

Directions:

1. First, heat the oil in a large skillet on medium heat.
2. Once the oil is shimmering, add the cabbage and stir for about 5 minutes until the cabbage is bright green.
3. Then add the turkey and season to taste with salt and pepper.
4. Cook for another 5 minutes, stirring frequently until the turkey is cooked through.
5. Remove from heat and serve warm!

6. Duck: A Savory Twist On An Old Favorite

Try our new spin on an old favorite! We’re bringing you the best of both worlds.

This is a great way to get your cabbage fix while still enjoying some rich roasted meats.

It’s perfect for cold nights, and it is sure to impress at dinner parties.

Ingredients:

• 1 duck
• Cabbage
• Honey
• Salt and pepper to taste

Instructions:

• Preheat the oven to 350°F (175°C).
• Roast the duck until it reaches an internal temperature of 165°F (75°C). Take it out of the oven, allow it to cool, and then shred it into bite-sized pieces.
• Boil cabbage in a pot of salted water until tender. Drain the water and allow the cabbage to cool slightly. Shred the cabbage into bite-sized pieces with your hands or a knife, whichever you prefer.
• In a large bowl, mix together the shredded duck and cabbage until evenly distributed. Drizzle honey over mixture and add salt and pepper to taste.
• Serve hot!

7. Squid: For When You Want Something Fishy (but Not Fish)

Some people say squid is just like octopus.

Others say it’s just like calamari.

But nobody really knows what to think about squid.

It’s just not fish, but there have been many nights where you’ve wanted something fishy, but not actually fish.

Well, friends, the time has come to try the squid.

You’ll need:

• 1 young squid
• 1 cabbage
• 2 chicken eggs

Instructions:

1. Slice the squid into bite-sized bits – no larger than your pinky finger and no smaller than a peppercorn.
2. Put the squid slices in a pot and fill it with water until they’re fully covered. Let them cook for 5 minutes on medium-high heat.
3. Chop up your cabbage into chunks about the size of a large marble (you can also use kale). Add it to the pot along with the two chicken eggs, which should be cracked open in their shells and tossed into the pot whole. Let it cook for another 5 minutes on medium-high heat, stirring frequently so that nothing sticks to the bottom of your pot or burns.

8. Salmon: Because You Can’t Get Enough Omega-3s

Do you know the difference between good for you and great for you? Omega-3 fatty acids. That’s why we’re featuring salmon as well.

Salmon is one of the best natural sources of omega-3s, which have been proven to help with everything from heart health to managing blood pressure. That’s a lot of health benefits to pack into just one food!

But how do you prepare it? We like to keep it simple. Here’s our favorite recipe:

Salmon Ingredients:

• 1 Salmon fillet, preferably fresh
• Salt and pepper to taste
• Butter/Margarine

Cabbage Ingredients:

• 1/4 head of cabbage, chopped into thin strips

Directions:

1. Prepare the cabbage first by chopping it and then sauteeing it in a pan with butter or margarine until it is just beginning to brown. Roasting it would be good, too! Set aside once done.
2. Prepare the salmon by seasoning with salt and pepper and cooking in the oven (baking still yields the best results) at between 300F and 350F. Cook for 20 minutes or until the fish flakes easily. Serve with cabbage on top or on the side.

9. Venison: If You Want To Treat Yourself to a Little Game Meat

If you want to treat yourself to a little game meat, try venison. It’s light, tender and packed with iron.

Pair it with cabbage for a healthier meal that will have you feeling like you’re living off the land.

Here’s how we like to prepare this meal:

1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare your venison by removing any fat or gristle from the meat.
3. Cover the meat with a mixture of flour, salt, pepper and onion powder, coating it well on both sides.
4. Brown the meat on each side in hot oil in an oven-proof skillet. (When in doubt about whether your skillet can go in the oven, cover the handle with foil for safety.)
5. Move the skillet to the preheated oven and cook the venison until it reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius).
6. Remove your venison from the skillet and let it rest on a plate while you make gravy from drippings in the pan by adding broth or water and stirring over medium-high heat until slightly thickened.

10. Pheasant: Because Who Doesn’t Love a Good Pheasant?

Pheasant is one of those meats that a lot of people don’t seem to know much about, but trust us—it’s out there, and it’s delicious.

If you’re looking for a meat that doesn’t taste like every other meat you’ve ever had, give pheasant a try!

Here’s how we like to prepare this meal:

1. First, you’ll want to make sure your meat has been thawed and is ready to cook. If you’re just picking it up from the store or its been in the freezer for a long time, you might need to leave it out for a bit before doing anything else with it. Just don’t put it in the microwave or anything—you don’t want to lose any of the nutrients!
2. Next, get your pan nice and hot (we recommend gas). You can use some oil or butter to get things started, but try not to add too much—we find that too much oil turns our meat into a soggy mess.
3. Finally, when the pan is hot and you have your meat ready, throw it in and cook each side for about 4 minutes. It should come out perfectly browned on the outside and juicy on the inside!

11. Grilled Steak: What’s A Barbecue Without Cabbage?

You might not think steak and cabbage go together, but you’d be WRONG.

This combination tastes great hot, and tastes even better when it’s turned into a salad. (And we’re talking about a cold salad here, some kind of vinaigrette, not the hot stuff—though that’s also great on steak.)

This is how we do our grilled steak with cabbage!

Ingredients:

• 3 tbsp. soy sauce
• Steak – about 8 oz. for each person
• Cabbage – 1/2 head per person (any variety will do)
• Vegetables (optional) – we like to grill zucchini or eggplant too, but you really can’t go wrong here

Instructions:

1. Heat up the grill, put steak on the side of the heat source and the vegetables on the other side of the heat source
2. Grill the steak and vegetables until they reach your desired level of doneness (we like our meat medium rare)
3. Chop up cabbage, add soy sauce to a bowl and mix well to dissolve. Add cabbage and toss until all cabbage pieces are covered in soy sauce
4. Remove meat and vegetables from grill, let sit for 5 minutes before serving with cabbage.

12. Pulled Pork Sandwiches: Fancy Enough For Company

If you need more than just a little something to go with your cabbage, try this recipe for Pulled Pork Sandwiches!

Ingredients:

• 3.5lb pork shoulder (boneless)
• 1/3 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt

Instructions:

1. Combine all ingredients except pork in a large bowl or bag, and mix it up. Add the pork and marinate for at least 2 hours, or overnight.
2. Put everything in the slow cooker, cover, and cook on high for 4 hours. Then turn to low for 2 hours. Shred your pork with 2 forks, serve on rolls with your favorite toppings!

13. Bison: A Great Meat To Serve At Your Next Cookout

Bison is a great meat to serve at your next cookout.

When preparing bison, it is best to use low heat and not overcook. It will be dry and tough if you do.

Here’s how we like to prepare this meal:

1. Sauté onions in a little olive oil over medium-low heat for about five minutes until the onions are translucent. Remove from pan and set aside.
2. Add more olive oil to the pan and add bison strips. Cook over medium-low heat until done (about 10 minutes). Season with salt and pepper while cooking.
3. Add onion back into the pan and turn off the heat. Add cabbage slices, cover the pan and let sit for a few minutes until cabbage is heated through but still crisp.

How to Cook Cabbage with Any Kind of Meat

You will need:

• 1 cabbage
• 1 meat of your choice

Directions:

1. Trim your cabbage and cut it into bite-sized pieces, then place it in a large pot of boiling water. Let boil for 10 minutes.
2. While the cabbage is cooking, chop your meat into bite-sized pieces and cook on medium heat in a separate pan until done.
3. Combine cooked cabbage and cooked meat together in a bowl and enjoy!

The Ultimate Cabbage and Bacon Combo

Cabbage and bacon.

The two are a match made in heaven, and we have found the ultimate way to bring them together!

1. We started with a head of cabbage, which we cut into 12 wedges.
2. We then boiled the wedges for 3 minutes in salted water, followed by steaming for 5 minutes.
3. Next, we preheated our oven to 350 degrees F and placed bacon strips on a rimmed baking sheet.
4. We baked the bacon until crisp, about 20 minutes. When done, we transferred it to paper towels to drain, reserving the fat in the pan for later.
5. Using a paring knife, we cut out the core from each wedge of cabbage and inserted a piece of bacon into each wedge’s center.
6. We then wrapped each wedge with 1/2 teaspoon of reserved bacon fat and placed them in a 9-by-13-inch baking dish.
7. We poured 1 cup chicken broth over and around the cabbage wedges and covered with aluminum foil.
8. Then we baked until tender, turning once halfway through cooking time (about 1 hour).
9. Lastly, we sprinkled with chives before serving!