When it comes to planning meals, most people think of cabbage around St. Patrick’s Day. After that, it’s forgotten until next March. If you’re cooking with a tight grocery budget, cabbage deserves a place on your table long before and after the holiday. It’s one of the cheapest fresh vegetables you can buy in March, and it’s surprisingly versatile. One head can turn into multiple filling meals, stretch pricier ingredients, and help you stay within your budget.
Why Cabbage Is a Frugal Staple in March
Whether it’s fried, roasted, simmered, or shredded, cabbage proves that frugal food doesn’t have to be boring, and it makes a perfect frugal choice in March when fresh produce options can still be limited and expensive.
- Inexpensive. A single head of cabbage usually costs just a few dollars and can provide several meals. It’s ideal for feeding a family as well as building leftovers for later in the week.
- Impressive shelf life. It can last weeks in the refrigerator when stored properly.
- Pairs well with inexpensive pantry staples. It absorbs flavor well, which makes it ideal for simple, no-frills cooking.
- Adds a light crunch that softens just enough when cooked. It doesn’t turn mushy quickly, and can make stir-fries feel more satisfying.
- Filling and nourishing. It adds bulk and fiber to meals, helping stretch dishes so they feel hearty without relying on expensive ingredients.
For frugal cooks, cabbage isn’t just a side dish; it’s a versatile ingredient that earns its place in the cart every March.
Using Cabbage in Recipes
The following two cabbage-based recipes from my recipe box go beyond corned beef. These budget-friendly cabbage recipe options are family favorites, easy to make, and leftovers reheat well.
Cabbage Roll Casserole
I came up with this recipe because I like eating cabbage rolls, but don’t like making them because they require too many steps for a weekday meal at the end of the workday. Instead, I just took the ingredients and transformed them into a casserole.
8 servings
- 1 pound ground beef (Substitute another ground meat if you prefer)
- 1/2 c. diced onion
- 14 – 16 oz of chopped cabbage (pieces about 1 inch square)
- 1 can (15.5 oz) diced tomatoes with juice
- Salt and pepper to taste
- 1 can (8 oz) tomato sauce
Instructions:
- Spray a 9 x 13 baking pan (I prefer glass for this recipe).
- Preheat the oven to 350.
- Brown the ground beef and onion, add salt and pepper to taste.
- Chop 14-16 ounces of cabbage and spread half in the bottom of the pan.
- Sprinkle the meat mixture over the cabbage.
- Add the other half of the cabbage over the meat.
- Spoon diced tomatoes with the juice over the cabbage.
- Top with the tomato sauce, dribbling to distribute evenly.
- Cover and bake for 2 hours at 350. (I cover with parchment and then foil)
- Serve over steamed rice. (I did try to make the casserole with the rice in it, but it made it dry. Plus, when you serve rice separately, people can choose the amount of rice they prefer. I’ve also served it with cauliflower rice for a keto-friendly option.
This is a classic frugal dinner because it uses simple ingredients, and turns them into a hearty, filling meal. A perfect choice for budget-conscious cooks.
Frugal Green Cabbage Curry
Cabbage might not be the first vegetable that comes to mind for curry, but it works surprisingly well. When simmered in a simple green curry sauce, cabbage becomes tender and flavorful while soaking up spices and coconut milk.
Choosing your curry paste. Curries come in all kinds of colors with their own flavor nuances. My favorite is green curry, and I like making it at home because you can control the heat level. My curry paste of choice is the The rule of thumb I follow is one tablespoon of paste to one can of full-fat coconut milk, for a mild sauce. Two tablespoons of paste to 1 can is medium hot, and so on.
When making this, I use a pound of whatever meat is on sale, usually chicken or pork, but it works with everything from shrimp to tofu. Served over rice, it becomes a filling meal that stretches your grocery dollar.
Green Cabbage Curry with Meat
8 servings
Ingredients
Before you start cooking the curry, make the sauce and set aside.
Sauce:
- 1 Tblsp. Extra Virgin Olive Oil
- 1-3 Tblsp. Green curry paste (depending on the heat level you desire).
- 1 can full-fat coconut milk (unsweetened)
Sauce directions:
- Heat the oil in a saucepan.
- Add the curry paste and stir with a fork.
- When the aroma releases, blend in the coconut milk. It should be a light green color.
- Let it simmer on low for about 5 minutes, and it’s done.
Curry Ingredients:
When cooking, add vegetables that take longest to the pan first. For instance,green peppers and onion take longer than mushrooms or cabbage, Cook the denser vegetables for about 10 minutes and then add the rest.
- 1 Tblsp. olive oil
- 1 pound of meat, cubed or sliced into bite-sized pieces
- 1 bell pepper cut into bite size pieces
- 1 small onion (about 1/2 cup) sliced
- 8 oz. mushrooms sliced
- 2 cups cabbage (about 1 inch square pieces)
- Optional: 1-1 1/2 cups mung bean sprouts added the last five minutes
- Salt and pepper to taste
Directions:
Important: Before adding curry sauce, drain the liquid released from the vegetables.
- Heat oil in a large saucepan
- Fry the meat in a little oil until it no longer looks raw. Remove to a separate bowl.
- Add peppers and onions.
- After about 10 minutes, add the meat, mushrooms, and cabbage.
- After about 5 minutes, add the sauce.
- Let simmer for 10-15 minutes until the cabbage reaches desired tenderness.
- If you like a thicker sauce, use the thickener of your choice. My preference is because it is carb-free.
Serve over steamed rice.
Green cabbage curry is a great reminder that frugal meals don’t have to be bland and a reminder that cabbage can easily take on bold, comforting flavors.
These two recipes are an example that cabbage isn’t just a once-a-year vegetable. With a little creativity, it can anchor comforting, affordable dinners well after the St. Patrick’s Day decorations come down.
