What Can I Make with Cabbage?
With cabbage on hand, you can make Pulled Pork Sliders with Coleslaw—a crowd-pleasing dish where shredded cabbage becomes tangy, creamy coleslaw that perfectly complements tender pulled pork on soft buns. Cabbage is incredibly versatile and works as a fresh, crunchy side dish, a main ingredient in slaws, or even as a base for stir-fries and soups.
Top recipePulled Pork Sliders with Coleslaw
Three soft slider buns piled with tender pulled pork, tangy coleslaw, and a touch of BBQ sauce. Ready in minutes—perfect for lunch or a casual dinner.
Ingredients
- •pulled pork, cooked
- •slider buns
- •coleslaw mix (pre-shredded cabbage + carrot)
- •BBQ sauce
- •mayonnaise
Steps
- 1Warm the pulled pork in a skillet over medium heat for 3–4 minutes, stirring occasionally, until heated through.
- 2Toss coleslaw mix with mayonnaise and salt to taste until evenly coated.
- 3Stir BBQ sauce into the warm pork until fully coated and glossy.
- 4Toast slider buns face-down in the same skillet for 1–2 minutes until lightly golden.
- 5Load each bun with BBQ pork, then top with a small handful of coleslaw.
- 6Serve immediately.
Why this works
Cabbage's mild, slightly sweet flavor makes it the perfect canvas for bold seasonings and rich proteins. When shredded and dressed with vinegar and mayo-based dressing, it develops a tangy crunch that cuts through the richness of pulled pork beautifully. The coleslaw provides textural contrast to soft slider buns while adding brightness that balances smoky BBQ sauce.
The beauty of cabbage-based recipes is their flexibility with cooking techniques. Raw cabbage stays crisp and fresh in slaws, while cooked cabbage becomes tender and absorbs flavors in braises, stir-fries, and egg rolls. This recipe uses the raw route for maximum crunch, but you can also quick-pickle cabbage for deeper flavor or braise it slowly with pork for comfort-food depth.
Beyond coleslaw, cabbage pairs exceptionally well with Asian flavors—think ginger, soy sauce, and sesame—making it ideal for crispy Cajun boudin egg rolls or fried catfish wraps. It's also a nutritional powerhouse, adding fiber and vitamins without heavy calories, so it works for lighter dinners or meal prep.
Serve your pulled pork sliders with cabbage slaw alongside fries, pickles, or a simple green salad. The coleslaw can be made 2-3 hours ahead, allowing flavors to meld while you slow-cook the pork or heat it from frozen.
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Open the recipe finder →Frequently asked
Can I use a different type of cabbage?
Absolutely! Green cabbage is traditional for coleslaw, but red cabbage adds vibrant color and slightly earthier flavor, while napa cabbage creates a lighter, more delicate slaw. Mix varieties if you want complexity—just adjust dressing amounts slightly since napa cabbage releases more water.
How far ahead can I make the coleslaw?
You can shred cabbage up to 24 hours ahead and store it in an airtight container, but dress it no more than 3-4 hours before serving. Dressing too early makes it soggy, though some prefer it that way for a more tender texture.
What if I don't eat meat?
Swap pulled pork for pulled jackfruit for a vegan version, or use crispy tofu, tempeh, or seasoned mushrooms. The coleslaw remains the star, and you can add avocado or hummus for richness.
Can I double or halve the coleslaw recipe?
Yes, coleslaw scales easily—the key is keeping dressing proportions consistent. For every 4 cups shredded cabbage, use roughly 1/3 cup mayo and 2 tablespoons vinegar, adjusting salt and sugar to taste.
What else can I make with just cabbage?
Try crispy fried catfish with slaw, Cajun boudin egg rolls, cabbage stir-fries with garlic and ginger, creamy cabbage soup, or simple braised cabbage with caraway seeds. Cabbage also works beautifully in tacos, grain bowls, and as a low-carb rice substitute.
How do I store leftover coleslaw?
Keep dressed coleslaw in an airtight container in the fridge for up to 2 days—it will continue releasing water and become softer. Undressed shredded cabbage lasts 5-7 days, giving you flexibility to dress it fresh when needed.
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