Red Cabbage Recipes: Easy and Delicious Ways to Cook It

Red cabbage. It's one of those things that's always been lurking at the back of my fridge, staring at me with its vibrant purple hue. I've always been a little intimidated by it, you know? The whole "how do I cook this without it turning into a soggy mess?" thing. But recently, I decided to ditch the fear and embrace the red cabbage challenge. And let me tell you, it's been a revelation!

Turns out, red cabbage is incredibly versatile. It can be roasted, braised, sauteed, even pickled! And the flavour? It's so much more than just that earthy, slightly bitter taste I was expecting. It's got a lovely sweetness that comes out when cooked properly.

So, if you're like me and have been a bit hesitant to try red cabbage, I’m here to tell you, don't be! I've put together a collection of easy and delicious recipes that will show you just how versatile and tasty this humble vegetable can be.

(Part 1) The Basics of Cooking Red Cabbage

Before we jump into the recipes, let's chat about the basics. Cooking red cabbage isn't rocket science, but there are a few things to keep in mind.

1. Choosing the Right Cabbage

When you're picking out your red cabbage, you want one that’s firm and dense, without any soft spots or signs of decay. A good red cabbage will have a deep, vibrant colour and a crisp texture. Look for one that feels heavy for its size. Avoid any with cracks or holes, as those can indicate it's starting to go bad.

2. Preparing the Cabbage

First things first, you'll want to trim off the outer leaves and core. You can roughly chop the cabbage into wedges or slice it thinly. I like to cut it into thin strips, which makes for a faster cooking time. If you want to get fancy, try using a mandoline for perfectly even slices.

3. Cooking Methods

As I mentioned before, there are lots of ways to cook red cabbage, from roasting to braising to sauteing. Each method will affect the texture and flavour of the final dish. Here's a quick overview:

• Roasting: Roasting brings out the sweetness of red cabbage and gives it a lovely caramelized flavour. It's also a great way to cook it if you're looking for a hands-off method. Simply toss the cabbage with some olive oil, salt, and pepper, spread it on a baking sheet, and pop it in the oven.
• Braising: Braising is a slow and gentle cooking method that results in a tender and flavourful red cabbage. Think of it like a slow simmer in liquid, which allows the flavours to meld and the cabbage to become melt-in-your-mouth tender. It's perfect for dishes that require a longer cooking time.
• Sautéing: Sautéing is a quick and easy way to cook red cabbage. It's ideal for dishes where you want to keep the cabbage crisp and fresh. Just toss it in a hot pan with some olive oil and seasonings, and you're good to go.

(Part 2) Red Cabbage Slaw: A Classic and Refreshing side dish

We're starting with a classic! Red cabbage slaw is a simple yet delicious side dish that's perfect for barbecues, picnics, and potlucks. It's also a great way to use up leftover red cabbage. Here's how I make it:

Ingredients

• 1 medium red cabbage, thinly sliced
• 1/2 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a bowl. Whisk together until well combined. 2. Add the sliced red cabbage to the bowl and toss to coat. 3. Refrigerate the slaw for at least 30 minutes before serving to allow the flavours to meld.

Tips: You can customize this recipe by adding your favourite ingredients, like chopped apples, carrots, or pecans. I love adding a pinch of caraway seeds for a bit of extra flavour. Try using a different vinegar, like white wine vinegar or rice vinegar, for a different twist. You can even add a bit of Dijon mustard for a tangy kick.

(Part 3) Roasted Red Cabbage with Apples: A Sweet and Savory Side

If you're looking for a simple yet flavourful side dish that will complement any main course, this is the one for you! The sweetness of the apples perfectly complements the earthy, slightly bitter flavour of the red cabbage.

Ingredients

• 1 medium red cabbage, cut into wedges
• 1 large apple, cored and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley (optional)

Instructions

1. Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit).2. Toss the red cabbage and apple wedges with olive oil, salt, and pepper. 3. Spread the vegetables in a single layer on a baking sheet. 4. Roast for 30-40 minutes, or until the cabbage is tender and slightly caramelized.5. Sprinkle with fresh parsley before serving, if desired.

Tips: For extra flavour, add a pinch of ground cumin or coriander to the roasting pan. You can also try using different types of apples, like Granny Smith for a tart flavour or Honeycrisp for a sweeter flavour.

(Part 4) Braised Red Cabbage with Caraway Seeds: A Rich and Comforting Dish

Braised red cabbage is a classic German dish that's perfect for a cold winter's night. It's rich, flavourful, and surprisingly easy to make. Here's my take on this comforting dish:

Ingredients

• 1 medium red cabbage, thinly sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup red wine vinegar
• 1/2 cup beef broth
• 1 teaspoon caraway seeds
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot or dutch oven over medium heat. 2. Add the onion and garlic and cook until softened, about 5 minutes.3. Add the red cabbage, red wine vinegar, beef broth, caraway seeds, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the cabbage is tender.

Tips: If you want a sweeter braised red cabbage, add a tablespoon of brown sugar or honey to the pot. You can also use a different type of broth, like chicken broth or vegetable broth, depending on your preference. Add a bay leaf to the pot for an extra layer of flavour.

(Part 5) Sautéed Red Cabbage with Bacon: A Smoky and Savory Side

Okay, this one is for the bacon lovers out there! The smoky flavour of the bacon pairs beautifully with the earthy sweetness of the red cabbage. It’s a delicious and easy way to use up a leftover piece of bacon.

Ingredients

• 1 medium red cabbage, thinly sliced
• 4 slices bacon, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy. 2. Remove the bacon from the skillet and set aside. Leave the bacon fat in the skillet. 3. Add the red cabbage, salt, and pepper to the skillet and cook over medium heat, stirring occasionally, for 10-15 minutes, or until the cabbage is softened and slightly caramelized. 4. Stir in the cooked bacon and serve immediately.

Tips: You can add a tablespoon of apple cider vinegar to the skillet at the end for a tangy kick. If you're feeling adventurous, try adding a pinch of red pepper flakes for a touch of heat.

(Part 6) Red Cabbage and Apple Soup: A Comforting and Nourishing Soup

Moving on from side dishes, let's explore a comforting soup that's perfect for a chilly day. This red cabbage and apple soup is both healthy and delicious. It's packed with vitamins and antioxidants, and it's a great way to use up seasonal produce.

Ingredients

• 1 medium red cabbage, chopped
• 2 large apples, cored and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley (optional)

Instructions

1. In a large pot or Dutch oven, sauté the onion and garlic in a little olive oil until softened. 2. Add the red cabbage and apples and cook for 5 minutes, stirring occasionally.3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until the cabbage and apples are tender. 4. Puree the soup with an immersion blender or in a regular blender until smooth. 5. Season with salt and pepper to taste.6. Garnish with fresh parsley before serving, if desired.

Tips: For a creamier soup, stir in a cup of coconut milk or heavy cream before serving. For a more complex flavour profile, add a pinch of ground ginger or nutmeg to the soup.

(Part 7) Red Cabbage and Sausage Casserole: A Hearty and Filling Meal

Now we’re talking comfort food! This red cabbage and sausage casserole is a one-pot wonder that’s perfect for a cozy dinner. It's packed with flavour and protein, and it's so easy to make.

Ingredients

• 1 pound sausage (Italian or bratwurst work well)
• 1 medium red cabbage, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes
• 1 cup beef broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. Preheat your oven to 175 degrees Celsius (350 degrees fahrenheit). 2. In a large skillet or Dutch oven, brown the sausage over medium heat. 3. Remove the sausage from the skillet and set aside. 4. Add the onion and garlic to the skillet and cook until softened. 5. Stir in the red cabbage, diced tomatoes, beef broth, thyme, salt, and pepper. 6. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the cabbage is tender. 7. Stir in the sausage and transfer the mixture to a 9x13 inch baking dish. 8. Sprinkle with cheddar cheese, if desired. 9. Bake for 15-20 minutes, or until the cheese is melted and bubbly.

Tips: For a spicier casserole, add a pinch of red pepper flakes to the skillet. You can also use different types of sausage, like chorizo or kielbasa, for a different flavour profile. If you're not a cheese fan, try topping the casserole with breadcrumbs or a sprinkle of fresh herbs.

(Part 8) Red Cabbage and quinoa salad: A Light and Healthy Meal

Looking for a lighter, more salad-style dish? This red cabbage and quinoa salad is packed with protein and fibre, and it's surprisingly satisfying. The bright, tangy dressing adds a lovely flavour contrast to the earthy cabbage.

Ingredients

• 1 cup quinoa, cooked according to package directions
• 1 medium red cabbage, thinly sliced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped red onion
• 1/4 cup chopped walnuts

Dressing

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the quinoa, red cabbage, parsley, red onion, and walnuts. 2. In a separate bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper. 3. Pour the dressing over the salad and toss to coat.4. Serve immediately or chill for later.

Tips: You can add other ingredients to this salad, such as chopped apples, dried cranberries, or toasted pumpkin seeds. Try using different types of nuts, like almonds or pecans, for a different flavour and texture. You can also play around with the dressing, adding a touch of lemon juice for a citrusy flavour or a pinch of cayenne pepper for a hint of heat.

(Part 9) Red Cabbage Pickled: A Tangy and Crunchy Treat

Pickled red cabbage is a delicious and unique treat that's perfect for adding a tangy crunch to sandwiches, salads, and charcuterie boards.

Ingredients

• 1 medium red cabbage, thinly sliced
• 1 cup apple cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 bay leaf

Instructions

1. In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, and bay leaf. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.2. Pack the sliced red cabbage into a sterilized jar. Pour the hot brine over the cabbage, making sure it's completely submerged.3. Let the cabbage cool completely, then refrigerate for at least 24 hours before serving.

Tips: For a spicier pickle, add a few slices of red pepper or a pinch of red pepper flakes to the jar. Try adding other spices to the brine, like cloves or star anise, for a more complex flavour.

(Part 10) FAQs About Red Cabbage

You've seen some recipes, but you might have questions. Here are answers to some common ones.

1. Can I Substitute Red Cabbage for Green Cabbage?

In most cases, you can use green cabbage as a substitute for red cabbage. However, the flavour will be slightly different, and the colour of the dish will be affected. Green cabbage has a milder flavour and a less vibrant colour.

2. How Long Can I Store Red Cabbage?

Store red cabbage in the refrigerator for up to a week. Wrap it tightly in plastic wrap or store it in a resealable bag.

3. Does Red Cabbage Need to Be Cooked?

While red cabbage is delicious cooked, you can also eat it raw in salads. Raw red cabbage has a crispier texture and a more pronounced bitterness.

4. What Goes Well with Red Cabbage?

Red cabbage pairs well with many flavours, including apples, onions, garlic, bacon, sausage, and spices like caraway seeds, cumin, and coriander. It also works well with citrus fruits, like oranges and lemons, and with hearty cheeses, like cheddar and Gruyère.

5. How Do I Make Red Cabbage Less Bitter?

The bitterness of red cabbage can be reduced by cooking it with a little sugar or honey. The sweetness will help to balance out the bitterness. You can also try adding a touch of lemon juice or vinegar to the cooking liquid, as the acidity can also help to mitigate the bitterness.

Red cabbage is a versatile and delicious vegetable that's well worth exploring! Try these recipes, and let me know what your favourites are.