Best Substitutes for Cabbage: Green, Napa, Savoy & Red

You’re halfway through dinner and you’ve just realised you’re out of cabbage. Or maybe you’ve never been a fan of it in the first place and you’re looking for something that does the same job without the same flavour. Either way, you’re in the right place.

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This guide covers the best substitutes for cabbage across every situation — from green cabbage in a stir-fry to napa cabbage in dumplings, savoy in soup, and red cabbage in a slaw. Not all cabbage substitutes are created equal, and what works brilliantly in a coleslaw might be a disaster in a slow-cooked soup. So we’ve broken it down by type and by dish so you can find the right swap quickly.

If you’re also looking for ideas on what to actually do with cabbage when you do have it, our things to do with cabbage guide has plenty of inspiration. And if you need to know how to keep it fresh for longer, storing and freezing cabbage is worth a read too.

The best substitutes for cabbage

Cabbage is a healthy vegetable that contains lots of vitamins and minerals. It’s good for digestion and reduces inflammation. Additionally, it’s a versatile vegetable that can be used in many different recipes. However, some people don’t like to eat cabbage because of its taste or texture.

Substitute	Best for	Flavour vs cabbage	Notes
Bok choy	Soups, stir-fries, dumplings	Milder, slightly sweet	Use stems and leaves separately
Napa cabbage	Soups, salads, kimchi, dumplings	Milder, more tender	Great 1:1 swap for green cabbage
Brussels sprouts	Stir-fries, slaws, roasted dishes	Nuttier, slightly stronger	Shred finely for coleslaw
Kale	Soups, slaws, sautéed dishes	Earthier, more robust	Massage raw leaves to soften
Savoy cabbage	Soups, braises, wraps	Milder, more delicate	Best 1:1 swap for green cabbage
Spinach	Soups, stir-fries, salads	Much milder	Wilts quickly — add at the end
Kohlrabi	Slaws, stir-fries, roasted dishes	Mild, slightly sweet	Peel well before shredding
Celery	Soups, stir-fries	Stronger, more aromatic	Use less than cabbage called for
Choy sum	Soups, stir-fries	Similar to broccoli stems	Swap 1:1 for cabbage
Green beans	Cooked dishes, stir-fries	Sweeter, crunchier	Best in cooked rather than raw dishes
Fennel	Coleslaw, raw slaws	Mild, slightly anise	Use the bulb, sliced thin
Radicchio	Slaws, salads	Bitter, peppery	Best for red cabbage substitution

There are many different types of cabbage, but green cabbage is the most popular. You can substitute any type of cabbage for regular cabbage in most recipes.

From a nutritional standpoint, they’re all going to have a similar nutrient profile. The differences between them will be found in taste and texture. For example, savoy cabbage has a milder flavour and smoother texture than green cabbage.

Napa cabbage

Napa cabbage is one of the most useful substitutes for regular green cabbage because it’s mild enough to work in almost anything. It has a softer, more tender texture than green cabbage and a slightly sweeter flavour, which makes it particularly well-suited to raw or lightly cooked dishes. You’ll find it in Asian supermarkets and many larger UK and US grocery stores year-round.

It works brilliantly in stir-fries, soups, and salads, and it’s the traditional base for kimchi if you fancy trying your hand at Korean fermented foods. Use it in a 1:1 ratio wherever green cabbage is called for — just be aware it cooks faster, so add it a little later in the process if you want it to keep some texture.

Brussels sprouts

Brussels sprouts are essentially miniature cabbages and share much of the same flavour profile, making them a natural stand-in when regular cabbage isn’t available. They have a slightly nuttier, more intense flavour than green cabbage and a firmer texture, so they hold up well to high-heat cooking like stir-frying or roasting.

For dishes that call for shredded or sliced cabbage, simply trim the sprouts and shred them finely — a mandoline slicer makes this quick work. They’re one of the best options for a cabbage-free coleslaw because they give you the same satisfying crunch without the raw cabbage flavour. Use roughly the same quantity as the cabbage called for in the recipe.

Choy Sum

Choy sum is a leafy Chinese vegetable with thin stems and small yellow flowers, and despite its similarity to leafy greens, it’s technically a member of the cabbage family. It has a mild flavour reminiscent of broccoli stems and a tender texture that softens quickly when cooked. You can use the stems and leaves together, just as you would cabbage.

It’s a particularly good substitute in soups and stir-fries, where it absorbs flavours well and cooks down at a similar speed to cabbage. Swap it in at a 1:1 ratio and add it at the same point in the recipe you’d add the cabbage.

Bok Choy

Bok choy (also written pak choi in the UK) is a crunchy, mild-flavoured vegetable with thick white stems and dark green leaves. It’s widely available in supermarkets on both sides of the Atlantic and one of the most straightforward cabbage substitutes for Asian-inspired cooking. The stems add crunch and hold their texture in high heat, while the leaves wilt quickly and add a soft, mild flavour.

It works especially well in soups, stir-fries, and dumplings — anywhere the texture of cabbage is part of the appeal. Use it in a 1:1 ratio, but separate the stems from the leaves if your recipe requires any extended cooking time, as the leaves only need 1-2 minutes.

Celery

Celery shares some of the crunch and high water content that makes cabbage useful in cooking, and it has a mild enough flavour to work in many of the same dishes. It’s more aromatic than cabbage with a stronger flavour, so it’s best used in smaller quantities — try replacing half the cabbage with celery and adjusting from there. It works best in soups, stir-fries, and cooked dishes rather than in raw slaws, where the flavour can be a little overpowering.

Kohlrabi

Kohlrabi is a slightly underrated vegetable that deserves more kitchen time. It has a crisp, juicy texture similar to the heart of a green cabbage and a mild, slightly sweet flavour that sits somewhere between turnip and broccoli stem. It can be eaten raw or cooked and shreds easily with a mandoline or box grater.

For slaws and coleslaw, kohlrabi is an excellent stand-in for cabbage — it holds its texture well once dressed and has a pleasant crunch. It also works in stir-fries and roasted dishes. Use it in a 1:1 ratio wherever shredded raw or cooked cabbage is called for.

Kale

Kale is a popular substitute for cabbage in soups and cooked dishes, where its earthier, more robust flavour fits right in. It has a tougher texture than cabbage, which actually works in its favour in slow-cooked soups — it holds up rather than turning to mush. It’s also a nutritional powerhouse, packed with vitamin C, vitamin K, and calcium.

For raw applications like slaw, kale benefits from a quick massage with a little oil or lemon juice to soften the fibres before dressing. Use curly kale for heartier dishes and cavolo nero (Tuscan kale) for soups and braises. Swap it in at a 1:1 ratio by weight, though you may need to adjust cooking time upward slightly.

Spinach

Spinach is the gentlest substitute on this list — it has a much milder flavour than cabbage and a significantly higher water content, which means it wilts down to almost nothing when cooked. That makes it best suited to dishes where volume isn’t critical, such as soups, sauces, and sautéed sides, where a handful of spinach adds nutritional value and colour without changing the dish much.

Rich in vitamins A, C, and K as well as iron and calcium, spinach brings real nutritional weight to whatever you add it to. The key with spinach is timing — add it right at the end of cooking, stir through, and serve. It needs no more than a minute or two in the pan. For raw dishes like coleslaw, baby spinach can work, but the texture will be much softer and the dish won’t keep as long once dressed.

Green beans

Green beans can stand in for cabbage in cooked dishes, particularly stir-fries and braises, where their crunch and mild flavour work well alongside bold sauces and seasonings. They won’t shred like cabbage, but sliced diagonally they bring a similar textural element to the finished dish. They’re better in cooked applications than raw — for coleslaw or salads, other options on this list will serve you better.

Substitute for Chinese Cabbage

Brussel sprouts and celery are great alternatives to Chinese cabbage. You can use them in any recipe that calls for Chinese cabbage. Both have a mild flavor and are easy to cook with.

Best Substitutes for Napa Cabbage

Napa cabbage (also known as Chinese cabbage or wombok in Australia) has a delicate, slightly sweet flavour and very tender leaves that make it a favourite in Asian cooking. When you can’t find it, the best replacement depends on what you’re making.

Savoy cabbage is the closest match overall. It has a similar tenderness and mild flavour, and it can be swapped in at a 1:1 ratio in soups, stir-fries, and braised dishes. The leaves are a little more crinkled, but the flavour difference is minimal.

Regular green cabbage works well in most cooked dishes and is the easiest to find. It has a firmer texture and a slightly stronger flavour, so use about 80% of what the recipe calls for and cook it a little longer than you would napa cabbage. It’s not ideal for raw applications where the tenderness of napa is part of the appeal.

Bok choy is the best substitute in Asian recipes specifically — dumplings, soups, and stir-fries in particular. It has a similar mild flavour and cooks at roughly the same speed. The stems add crunch and the leaves wilt softly, which mirrors the texture napa cabbage gives in these dishes.

For kimchi specifically, napa cabbage is traditional and gives the best result, but savoy cabbage is widely used as a substitute and produces a good ferment.

Substitute for Savoy Cabbage

Savoy cabbage has beautifully crinkled, dark green leaves and a distinctly mild, slightly sweet flavour that’s more delicate than regular green cabbage. It’s particularly popular in British and European cooking and shows up in soups, braises, and stuffed cabbage recipes. If you can’t find it, here are the best swaps.

Sweetheart cabbage (also called pointed cabbage or hispi cabbage) is the most similar option in terms of flavour — it’s tender, mild, and cooks quickly, making it a near-perfect 1:1 substitute in most recipes. It’s becoming easier to find in UK supermarkets and is the first choice when savoy isn’t available.

Napa cabbage is another excellent option, particularly in soups and braises. It has a similar tenderness and mild flavour to savoy and can be swapped in at a 1:1 ratio. The leaves are slightly more elongated, but the end result in cooked dishes is very similar.

Regular green cabbage is the most widely available substitute and works reliably in cooked dishes. It has a firmer texture than savoy and a slightly more pronounced flavour, so for delicate recipes, use a touch less and keep an eye on cooking time — it will need a minute or two longer to reach the same softness.

Substitute for Red Cabbage

Red cabbage (also called purple cabbage) has a firm texture, a mildly peppery flavour, and that distinctive deep colour that makes it a standout in slaws, pickled dishes, and braised recipes. When colour matters as much as flavour, your options narrow a little — but there are still good swaps available.

Radicchio is the most similar substitute in terms of colour and flavour profile. It’s a bitter Italian chicory with deep red-purple leaves and a firm texture that holds up well in raw slaws and salads. The bitterness is stronger than red cabbage, so if you’re making a coleslaw-style dish, balance it with a little extra sweetness in the dressing — a teaspoon of honey or sugar works well. Radicchio can also be grilled or roasted, which mellows its bitterness nicely.

Red leaf lettuce gives you the colour without the bitterness, making it a good option in raw dishes where you want a milder result. The texture is softer than red cabbage and it won’t keep as long once dressed, so it’s best used in dishes that are served immediately.

Raw beetroot (beets), shredded finely, can substitute for red cabbage in slaws and salads when you want colour and a slightly earthy sweetness. It stains everything it touches, so toss it with the dressing just before serving. It’s particularly good in Scandinavian-inspired dishes or alongside sharp, acidic dressings.

Green cabbage is the practical fallback when colour isn’t critical. In braised red cabbage dishes, it won’t give you the same visual result but will give you a similar texture and flavour base. Season well and add a splash of red wine vinegar to bring a little acidity that red cabbage would naturally contribute.

Tips for Cooking with Cabbage Substitutes

• Explore Different Cooking Methods: The cooking method can significantly impact the flavor and texture of cabbage substitutes. For instance, sautéing spinach brings out a different flavor profile than when it’s raw or steamed. Experiment with roasting, blanching, or stir-frying your substitutes to discover new tastes and textures.
• Adjust Seasoning Accordingly: Since each cabbage substitute has its unique flavor, you may need to adjust the seasoning in your recipe. Vegetables like kohlrabi and radicchio might require more seasoning to balance their stronger flavors.
• Consider the Substitute’s Water Content: Vegetables like spinach and choy sum have a higher water content than cabbage. When using them as substitutes, especially in stir-fries or slaws, it’s essential to account for this difference to avoid a soggy dish.
• Texture Matters: Pay attention to the texture of the substitute in relation to the dish. For recipes that need a crunch, opt for firmer vegetables like brussels sprouts or green beans. For softer dishes, leafier substitutes like kale or spinach might be preferable.
• Color Can Enhance a Dish: Use the color of your cabbage substitute to add visual appeal to your dish. For instance, red leaf lettuce or radicchio can introduce a vibrant hue to salads or slaws, making them more visually appealing.
• Don’t Be Afraid to Mix and Match: Sometimes, a combination of substitutes can provide a closer match to the original texture and flavor profile of cabbage. Mixing a couple of different vegetables can also add depth and complexity to the dish.

Cabbage Substitute in Slaw

Coleslaw is one of the most common reasons people go looking for a cabbage substitute — whether you’ve run out, you’re cooking for someone who doesn’t like it, or you just fancy a change. The good news is there are several vegetables that give you the crunch and bulk coleslaw needs without cabbage doing the heavy lifting.

Shredded Brussels sprouts are one of the best options. They shred easily with a box grater or a mandoline, hold their texture well once dressed, and have a satisfying crunch that’s very close to cabbage. The flavour is slightly nuttier and more pronounced, which actually works well with classic coleslaw dressings.

Broccoli stems — the part most people throw away — are brilliant in coleslaw. Peel the tough outer layer and grate or julienne the firm core, and you have a crunchy, mild substitute that takes dressing beautifully. You can also use a shop-bought broccoli slaw mix if you’d rather not prep it yourself.

Kohlrabi gives you a very similar texture to the heart of a green cabbage — crisp, juicy, and mild. Peel it, shred it finely, and use it in exactly the same way you’d use cabbage. It has a slightly sweet flavour that works particularly well in Asian-style slaws with sesame or peanut dressing.

Fennel, sliced very thinly on a mandoline, makes for an elegant coleslaw with a mild, slightly anise flavour. It softens quickly once dressed, so it’s best served soon after making. Pair it with a lemon or citrus-based dressing and it’s genuinely delicious.

Kale is a common swap and works well if you massage the leaves first. Remove the tough stems, shred the leaves finely, then massage them with a small pinch of salt and a little oil for a minute or two until they soften slightly. This step is worth doing — it makes kale far more pleasant to eat raw and helps it absorb the dressing properly.

One thing worth noting: most of these substitutes have a higher water content than green cabbage, so dress the slaw close to serving and taste as you go — you may find you need slightly less dressing than usual.

Cabbage Substitute for Stir Fry

If you’re looking for the best way to substitute cabbage in your next stir-fry, try using Brussel sprouts instead. They have a similar flavour to regular cabbage but with a slightly different texture. When cooked, they retain their shape well and are an excellent substitute.

Cabbage Substitute for Dumplings and Egg Rolls

Cabbage does a specific job in dumplings and egg rolls — it adds moisture, bulk, and a mild flavour that balances the meat or tofu filling without overpowering it. When you’re out of it, you need something with a similar water content and a flavour that stays in the background.

Finely chopped bok choy is the top substitute here. Chop both the stems and leaves very finely, then squeeze out any excess moisture in a clean cloth before adding it to the filling. It behaves almost identically to cabbage in the cooking process and has a similarly mild flavour that works with both pork and vegetable fillings.

Napa cabbage — if you have it but not regular green cabbage — is actually the more traditional choice in many Chinese dumpling recipes. It has a slightly higher water content than green cabbage, so salting and squeezing it before use is even more important to avoid soggy dumplings.

Finely grated carrot can supplement or partially replace cabbage in dumpling fillings, adding a touch of sweetness and some texture. It works best when used alongside another substitute rather than on its own — try a half-and-half mix of carrot and bok choy for a good result.

Shredded mushrooms (particularly shiitake or king oyster) are a good option in vegetarian fillings, where they add umami depth alongside their bulk. Sauté them briefly before adding to the filling to reduce their moisture content.

For egg rolls specifically, the filling is usually fried rather than steamed, which means water content is less critical — almost any of the options above will work. Shredded kohlrabi and finely sliced Brussels sprouts are also worth trying in egg roll fillings.

How to Substitute Cabbage in Vegan and Vegetarian Dishes

Substituting cabbage in vegan and vegetarian dishes can open up a realm of creativity and taste, ensuring that the essence of the dish remains intact while providing a twist. Vegetables like kale, bok choy, and spinach not only match well in terms of texture but also bring their own unique flavors and nutritional benefits to the plate. 

For those looking for a crunchier texture, choy sum and green beans can be excellent alternatives. Each of these substitutes is versatile and can be used in a variety of cooking methods, from stir-fries to salads, ensuring that your vegan or vegetarian dishes maintain their vibrancy and appeal. 

Additionally, incorporating these substitutes can enrich the dish with vitamins and minerals, making it not just a delight to the taste buds but also a boost to health.

How to Substitute Cabbage in Asian Cuisine

Asian cuisine offers a rich tapestry of flavors and dishes that often feature cabbage as a key ingredient. When looking to substitute cabbage in Chinese cuisine for example, it’s important to consider vegetables that can withstand the bold flavors and varied cooking techniques commonly employed. Bok choy and napa cabbage are ideal substitutes owing to their crisp texture and ability to absorb flavors well, making them perfect for stir-fries, dumplings, and soups. 

For recipes requiring a more subtle flavor, such as in salads or lightly sautéed dishes, mizuna or arugula can offer an interesting peppery twist. Always consider the cooking time and method, as these substitutes may require slightly different treatment to achieve the desired texture and harmony with other ingredients in traditional Asian recipes.

Finding the Best Cabbage Substitute

Wwhile cabbage is a versatile and nutritious vegetable known for its crunchy texture widely used in various cuisines, there are plenty of alternatives that can step in as substitutes, each bringing its own unique flavor, texture, and nutritional profile to the table if you don’t spot what you need at your local grocery store. 

From spinach and kale to brussels sprouts and radicchio, the options are many and varied, catering to different dietary preferences, cooking styles, and dish requirements. Experimenting with these substitutes for regular green cabbage as well as the best alternative for other types of cabbage not only adds diversity to your cooking but also introduces you to new textures and flavors, enhancing your culinary experience. 

Remember, the key to a successful substitution lies in understanding the characteristics of your alternatives and how they interact with other ingredients in your dishes.

Frequently Asked Questions

What is the best substitute for cabbage in soup?

Bok choy and choy sum are the closest substitutes for cabbage in soup — they hold their texture when cooked and have a similarly mild flavour. Napa cabbage also works well and can be swapped in at a 1:1 ratio. For heartier soups, kale or savoy cabbage leaves are good options, though kale will need a little longer to soften. Take a look at our spicy white bean and cabbage soup for an idea of how cabbage works in a brothy recipe — any of these substitutes would work well there too.

What can I use instead of napa cabbage?

The best substitutes for napa cabbage are savoy cabbage, regular green cabbage, or bok choy. Savoy is the closest match in terms of tenderness and mild flavour. Green cabbage has a firmer texture and slightly stronger flavour, so use a little less and cook it a touch longer. Bok choy works particularly well in Asian dishes like dumplings, stir-fries, and soups.

Can I substitute lettuce for cabbage in coleslaw?

You can use iceberg or romaine lettuce in place of cabbage in coleslaw, but the result will be softer and less crunchy — lettuce wilts faster once dressed. For a closer texture, try shredded Brussels sprouts, finely sliced fennel, or broccoli stems instead. These hold up much better to the dressing and give you the crunch that makes coleslaw worth eating.

What is a good substitute for red cabbage?

Radicchio is the most similar swap for red cabbage — it has a comparable colour and a slightly bitter flavour that works well in salads and slaws. Red leaf lettuce is a milder option that adds colour without the bitterness. If you just need the colour, finely shredded raw beetroot can stand in well. For cooked dishes where colour isn’t critical, regular green cabbage with a splash of red wine vinegar will give you a similar base flavour.

Can I use Brussels sprouts instead of cabbage in soup?

Yes — Brussels sprouts are a good substitute for cabbage in soup. Halve or quarter them depending on their size, or shred them finely if you want them to blend into the soup more seamlessly. They have a slightly nuttier flavour than cabbage but hold their texture well in broth-based soups. Add them roughly when you’d add the cabbage and cook until just tender.