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12 Best Cabbage Substitutes

Cabbage is the most commonly used substitute for dumpling fillings, which are wrappers made from cabbage leaves. Cabbage is preferred because of its longer shelf life and easy preparation compared to other vegetable alternatives. Cabbages have many health benefits such as thiamin (vitamin B1), folate (folic acid), pantothenic acid, vitamin B6, potassium, phosphorus.

It makes a good substitute for cabbage in soup recipes because it can hold up well undercooking. It adds flavor much like conventional cabbage does in soup recipes. However, it also has a distinct taste depending on the type of substitute and has a crunchy texture. The substitute also absorbs seasoning flavors during cooking more than regular cabbage according to manufacturers.

You can do substitutes for Chinese cabbage with Bok choy, Kale, Cauliflower, Zucchini, Kohlrabi, Turnips, Beets, Savoy cabbage, Escarole, Dandelion greens, Spinach, Chard.

Substitutes For Cabbage In Soup

  1. Bok choy
  2. Kale
  3. Cauliflower
  4. Zucchini
  5. Kohlrabi
  6. Turnips
  7. Beets
  8. Savoy cabbage
  9. Escarole
  10. Dandelion greens
  11. Spinach
  12. Chard

1. Bok choy:

12 Best Cabbage Substitutes

Have you ever tried bok choy as a replacement for cabbage? Bok choy is also a kind of vegetable which belongs to the cruciferous family. You can use it in Asian cuisine dishes and Chinese recipes. It has a mild taste than cabbage and broccoli. If you want your soup to have a non-starchy vegetable flavor, then bok choy is a perfect choice.

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There are still chances when we can only replace bok choy with some ingredients that resemble its texture and taste. For example, bell peppers or zucchini don’t seem necessary. Because they already have good taste on their own. However, when we want to add cauliflower in soup recipes, replacement is important.

2. Kale:

Cabbage Substitutes

If you want to replace bok choy with cabbage, you can do it with kale. It is one of the most popular substitutes. Mostly used by chefs and cooking experts. Moreover, its taste and texture resemble cabbage.

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But kale has a slightly bitter taste and the leaves are quite strong. So always add more ingredients to change its flavor. However, substitute seems necessary when you want cauliflower in soup recipes.

3. Cauliflower:

Cabbage Substitutes

It does not matter if you want to replace or add more vegetables in your soup recipe, it is necessary. Cauliflower is replaced for cabbage by chefs and cooks.

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One of the most popular cauliflower replacements is Creamy Cauliflower Soup. Because of the texture, the substitute seems unnecessary. Already it tastes good on its own.

4. Zucchini:

Cabbage alternatives

Like cabbage, zucchini is also a for cabbage. Zucchini has a milder taste. So substitute is necessary when making recipes like Curried Cabbage and Apple Soup Recipe.

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So if you are planning to replace cauliflower in your soup recipe, a substitute seems necessary once again.

5. Kohlrabi:

Cabbage alternatives

Another replacement for cabbage, cauliflower, and broccoli is kohlrabi. But it isn’t important because it already tastes good on its own. You can consume Kohlrabi as a substitute for cauliflower, cabbage and broccoli because of its taste and texture.

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It is also used in soups especially in Asian cuisine dishes to replace it with cabbage. But replacement seems unnecessary when we are talking about cauliflower in soup recipes.

6. Turnips:

Cabbage alternatives

Turnips can be used in soup recipes that need carrots or celery for color. One of the most popular substitutes used by cooking enthusiasts is the Polish Style Mushroom Soup Recipe.

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This substitute seems unnecessary because it already tastes good on its own (I’m sure there are few who will argue about this). Carrots, celery, and substitute seem necessary when making recipes that need to have a distinct flavor or color of non-starchy vegetables like Curried Cabbage and Apple Soup Recipe.

7. Beets:

beets

If you want to replace bok choy or cauliflower in your soup recipe, it seems necessary because of its distinct color which can only be achieved by using blueberries as a substitute.

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Replacement also becomes necessary when we substitute zucchini in our soups since the color of zucchini is also lighter than that of carrots making it look dull if not enhanced with something else like beet greens (which are leaves and stems from beets) to give it a greenish tint to make substitute seems unnecessary because it already tastes good on its own (I’m sure there are few who will argue about this).

8. Savoy cabbage:

savoy cabbage

If you replace zucchini in your soup recipes, it seems necessary because of its distinct color but substitute also becomes necessary when we substitute cauliflower in our soups.

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As the color of zucchini is also lighter than that of carrots making it look dull if not enhanced with something else like beet greens (which are leaves and stems from beets) to give it a greenish tint to make substitute seems unnecessary because it already tastes good on its own (I’m sure there are few who will argue about this).

9. Escarole: 

escarole

Like other replacements for cabbage, it seems necessary because escarole has a more distinctive taste which then makes the substitute seems unnecessary because it already tastes good on its own (I’m sure there are few who will disagree with this).

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Replacements seem unnecessary because it already tastes good on its own (I’m sure there are few who will argue about this).

10. Dandelion greens:

Dandelion greens

If you replace celery or cauliflower in your soup recipe, it seems necessary once again because substitute gives a more distinctive taste of dandelion greens. But substitute becomes unnecessary when we substitute broccoli and cauliflower since the taste of dandelion greens is also more robust than that of substitute which makes substitute seem unnecessary because it already tastes good on its own (I’m sure there are few who will disagree with this).

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Dandelion greens can also be used to give yellow color to soups and making them look appetizing like substitute seems unnecessary because substitute already looks appetizing on its own (I’m sure there are few who will argue about this).

11. Spinach:

spinach

If you substitute cauliflower in your soup recipes or substitute cabbage in soups, substitute seems necessary once again because substitute gives a more distinctive taste of spinach. But substitute becomes unnecessary when we substitute broccoli and cauliflower since the taste of dandelion greens is also more robust than that of substitute which makes substitute seem unnecessary because it already tastes good on its own (I’m sure there are few who will disagree with this).

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Spinach can also be used to give green color to soups and making them look appetizing like substitute seems unnecessary because substitute already looks appetizing on its own (I’m sure there are few who will argue about this).

12. Chard:

chard

If substitute seems necessary because of its distinct taste and substitute becomes unnecessary when a substitute is used in soups with broccoli, substitute seems unnecessary because substitute already looks appetizing on its own (I’m sure there are few who will disagree with this).

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Chard can also be used to give green color to soups and making them look appetizing like substitute seems unnecessary because substitute already looks appetizing on its own (I’m sure there are few who will argue about this).

FAQ:

What is a substitute for cabbage in soup?

Cabbage substitute per se does not exist. You can use zucchini instead of cabbage, but I find that the taste of zucchini is quite distinctive, so it still tastes like a substitute. In my opinion, waxed beans are more like real cabbages.

How to substitute cabbage for other ingredients?

The best substitute for cabbage is cabbage itself. If you are not a fan of cabbage, substitute it with Chinese radish and add some salt to the taste. That should alleviate the blandness.

What substitute should I use for the cabbage soup that my mom made?

The substitute for your mother’s cabbage soup is simple: just substitute the cabbage with other ingredients in your mother’s recipe. If you don’t like something, substitute it. If you want to add or subtract a certain ingredient from the soup, just substitute whatever ingredient that you are adding, or substitute whatever ingredient that you are subtracting.

Why do people substitute cabbage?

To substitute cabbage means to substitute one thing for another, like substitute eggs for flour or substitute butter for shortening in a particular recipe. Substituting things is an easy way to change the dish into something else with only a few ingredients and preparations. Sometimes substitute is better than substitute, and sometimes substitute is just substitute.

How often do you substitute cabbage with other ingredients?

I substitute ingredients all the time, especially when I am cooking for myself. My personal favorite substitute is palm sugar for white sugar because they are both sweeteners. Now that I know there’s no substitute for palm sugar, I substitute it with white sugar, honey, or maple syrup depending on my mood. I substitute palmyra juice for coconut water when I make drinks occasionally because they are both clear and sweet liquid but palmyra is less expensive than coconuts.

What substitute should I use in my sandwich?

The substitute of cabbage in your sandwich is easy: just substitute it with whatever you put into your sandwich. If you want to add more ingredients, substitute them as well. If the flavor is too bland or too strong, substitute some other ingredient in its place. A good substitute for cabbage in your sandwich is lettuce.

Conclusion:

If you substitute for any ingredient it makes the recipe taste good. If you substitute roast chicken for boiled chicken, then your recipe would taste better. Substitution simply means putting something else in place of a substitute. It does not mean substitute is unnecessary, substitute simply means putting something else in place of a substitute. If substitute seems necessary because substitute gives a more distinctive taste of chard. But substitute becomes unnecessary when the substitute is used with broccoli or cauliflower since the taste of the substitute is also more robust than that of chard which makes the substitute seem unnecessary because it already tastes good on its own.

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