Recipes with red cabbage. It’s delicious!

Slow-baked, sautéed, or shredded for slaw, the humble red cabbage is one of the most versatile vegetables. All those people who tell you to discard the cabbage’s core? Don’t listen to them. Very thinly sliced, it’s absolutely delicious.

This vibrant recipes with red cabbage goes a long way when you have lots of hungry mouths to feed. Try our Christmas recipes with red cabbage and serving suggestions.

Jazz up your Christmas dinner with these versatile sides, from classic red cabbage with redcurrant jelly to zingy Asian-inspired pickled red cabbage and many more.

Recipes with red cabbage

Traditional German Rotkohl (Sweet/Sour Red Cabbage)

The beloved side dish found in virtually every restaurant and home throughout Germany and I grew up eating this on a regular basis with Sunday roasts and Rouladen. Here is a thoroughly authentic recipe for this delicious way of preparing red cabbage.
I’ve been meaning to post this recipe for a long time and just kept forgetting. A few comments from German food fans reminded me, so here it is – the quintessential German red cabbage side dish!

Rotkohl has been around for, well, forever. And that’s how it usually works, doesn’t it? Great dishes stand the test of time. And Rotkohl takes the humble red cabbage and transforms it into a wonderful dish that traditionally accompanies beef roasts, Rouladen, and Sauerbraten. For any of you who have traveled to Germany, you’ll remember this delicious dish. This recipe is like the Rotkohl you enjoyed at your favorite German restaurants or in your favorite German homes.

Red cabbage salad recipe with honey-lime dressing.

Refreshing and bright, this red cabbage salad recipe with honey-lime dressing is the perfect side to a heavy meal of Mexican food. It’s even great on top of tacos!

First of all, how pretty is this salad? Don’t you want to make it just for that reason? It’s a salad that comes together in minutes and just screams summer. It’s crunchy, tangy, and it goes perfectly with heavy Mexican meals. It’s the pop of freshness and flavor needed alongside enchiladas, tacos, and burritos.

Red Cabbage Slaw.

The vibrant purple of the cabbage mixed with the lush green parsley and onions is a feast for the eyes, and the zesty lemon flavor is a winner.

Pick a whole cabbage that is firm and dense with a rich vibrant color. These cabbages have the highest nutrient profile. Don’t buy cabbages that have been halved or quartered, as they have been exposed to oxidation and nutrient degradation.

Serve this red cabbage slaw with a clean piece of protein of your choice. I enjoy it with seared tofu or tempeh, a sliced avocado, or a handful of raw sliced almonds, hemp seeds, and sesame seeds.

Any way you serve it, this red cabbage slaw is a winner.

Braised red cabbage and apples.

This recipe will add amazing color to your holiday feast or weeknight dinner. This vivid vegetable-and-fruit combo makes a wonderful side dish for roast chicken or pork and link sausages like bratwurst or Polish sausage. Celery seed adds a distinctive freshness to this combo as it cooks, but if you don’t have celery seeds fennel or dill seeds are other complementary spices that will work beautifully here. Red wine vinegar adds bright acidity to balance the sweetness of the apple, but fruit vinegar like apple cider is another fitting option. Use this recipe as a relish too. It is deliciously mounded on top of pulled pork in a barbecue sandwich or used instead of sauerkraut in a grilled hot dog.

Red Cabbage and Carrot Slaw Recipe.

Red Cabbage and Carrot Slaw Recipe – Tossed with an incredible Apple Cider Vinaigrette, this tangy slaw is light, crunchy, refreshing, and serves perfectly as a side dish or even an appetizer.

Cabbage Slaw and homemade moonshine, friends! It’s the summer life of a Macedonian!

Red Cabbage and Onion Slaw.

No shade to your standard church picnic slaw, but these days we’re more into this understated variety, with just crunchy vegetables, salt, a good squeeze to soften the veg, and a splash of seasoned rice vinegar for brightness.

How To Cook Red Cabbage Like An Absolute Pro

Yeah, red cabbage is a tricky beast. Sure, it sits pretty on the shelf, but what on earth do you do with the thing, how do you make it tasty AF and actually edible so you’re not there chewing for hours on end? We are here to help you through red cabbage’s fiendish ways to make you want to cook it every. Single. Day. Forever. More.

First and foremost, red cabbage needs a lotta lovin’. It’s hardy veg so it needs a fairly long time to cook down and transform into something deliciously edible. It’s a perfect hot accompaniment to any dish but classically works really well alongside a roast, especially a Christmas one.

It can also be eaten raw or very partially cooked, thrown in salads, or used for a vibrant mayo ladened coleslaw. Before cooking red cabbage, be sure to remove any outer damaged leaves and give it a good wash.

Braising
More of us need to discover what a true delight braised cabbage is. Yes, it takes time to cook it low and slow but it is so so worth it in the end. I love mine with a Christmas dinner partnered with crispy roast potatoes and bread sauce.

Shred up your cabbage in a food processor or cut even slices with a sharp knife. Place in a large pan or casserole dish with a lid that fits securely. Add in a shredded or sliced red onion and your chosen spices – these will give the cabbage that beautiful mulled flavor we have always wished for. A cinnamon stick, star anise, and nutmeg will work wonders!

Add 100ml of water and 50ml of red wine. Cover with the lid and place it in 140°C oven for two hours. Once done, the cabbage should be beautifully soft and cooked down.

Eat It Raw

If sliced or shredded finely, red cabbage is ideal for salad and coleslaw, it will add vibrancy and color that a regular cabbage otherwise wouldn’t offer. Shred your red cabbage up with carrot, red onion, and celery. Add mayonnaise to coat the veg efficiently, squeeze over half a lemon and you have yourself a superbly zest coleslaw!

Partial Cook

Red cabbage also lends itself really well to being stir-fried with rice noodles, tofu, or any variety of meat and fish. Heat up a large saucepan and a little vegetable oil. Begin with the red cabbage and cook that down for a few minutes. You can then add any veg you wish, sliced carrot and spring onion work really well. Then go in and add your cooked noodles and sauce. Fry up and serve!

Recipes with red cabbage

Red cabbage is healthy, thrifty, and robust, so why it remains such an underrated ingredient is beyond us. Part of the problem may be that the tightly-packed sphere yields so many layers it’s sometimes hard to know how to use up a whole one. We’ve put together some recipes with red cabbage for you, from festive side dishes to standalone meals.Browse collection of recipes with red cabbage.