New recipes

Best Red Cabbage Recipes

Best Red Cabbage Recipes

Top Rated Red Cabbage Recipes

This coleslaw is the perfect cool flavor to compliment the hot and tangy barbecue from Eastern North Carolina and is one of the more than a dozen sides from executive chef Darrell Brown's menu at The Pit.

Using miso paste in the dressing gives this slaw a rich, flavor-packed, satisfying flavor.This recipe is courtesy of Pumpkin and Peanut Butter.

This vegetable-filled slaw is the perfect side salad to serve at every summer party.This recipe is courtesy of The Kitchn.

Everyone loves this salad–it's crunchy, full of flavor, and bursting with fresh ingredients.Recipe courtesy of The Cheesecake Factory

This salad from The Cheesecake Factory's SkinnyLicious® menu is chock-full of flavor thanks to crunchy cabbage, sweet corn and hearty black beans.Recipe courtesy of The Cheesecake Factory

Blakely Trettenero, host of the Cooking for Bimbos and Hungry for Travels websites, is a graduate of the Le Cordon Bleu College of Culinary Arts in Orland. She also is a world traveler, having visited more than 30 countries, and is becoming a frequent guest on TV.

The richness of the short ribs is perfectly offset by the tangy crunch of the cabbage in this easy weeknight supper. Simply toss the short ribs into the marinade in the morning and pull them out when you arrive home after a long workday. This recipe calls for flanken-cut short ribs, which is a method of cutting across the ribs instead of between them (English style). You’ll likely need to request this cut specifically from your butcher.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.

Switch out mayo for Soy-Free vegenaise to create an even healthier egg salad lunch!Recipe courtesy of Eggland's Best.

Host a fiesta and serve these grilled fish tacos alongside many margaritas.This recipe is courtesy of Cooking Classy.

Wolfgang Puck jazzes up sauerkraut by using red cabbage, and the addition of some Granny Smith apples, ginger powder, and a whole cinnamon stick turns the volume up to 11. Jawohl!Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.

Red Cabbage Recipe: Tasty Southwest Sautéed Side Dish

Hey there! Today, I’m sharing the most delicious red cabbage recipe. It’s the prefect side dish to accompany nearly any dinner.

Danish Red Cabbage (Rødkål)

This recipe for Danish Red cabbage is a traditional and very popular side dish for many different dishes. Red cabbage is served all year around, however, it's very popular at Christmas where it's served together with the traditional Christmas eve dinner the 24th of December. In Danish we call this side dish Rødkål which translated simple means Red cabbage. We have used this recipe several times and its way better than the red cabbage you can buy at the super market. It's really simple to make and you only need five different ingredients, red cabbage, vinegar, currant juice, sugar and salt. You can easily change this recipe into a more personal dish by adding different spices according to your taste.

Normally we would use currant juice in this red cabbage, however, we have sometimes used elderberry juice instead which is just as good. Besides currant and elderberry juice I have also hear from one of my readers that you can use cranberry juice with good results. However, I have not had the time to try this myself yet. You can make this Danish red cabbage in due time you just have to store it in jars which have been cleaned using boiling water. This will kill all the different bacteria and extend the shelf life. If you have some extra fat from the traditional roasted Christmas duck you can add some of it to the red cabbage, this gives a delicious taste and makes the cabbage shine.

How to cook red cabbage

Before cooking, remove any tired or discoloured leaves, cut the cabbage into quarters, remove the stalks and shred or chop the leaves.

Always cook red cabbage with a little vinegar as this preserves the beautiful purple colour – without it, the cabbage will turn blue!

Braising is probably the most common method of cooking red cabbage - it takes very little effort and gives wonderful results especially when braised slowly with apples, red wine and spices such as cinnamon, cloves, nutmeg or juniper berries.

Red cabbage can also be boiled. To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes unless a softer consistency is desired in which case cook for a little longer. Alternatively, red cabbage is very good cooked sous vide as the cabbage will become tender without losing its shape or texture.

Red cabbage has traditionally been pickled, particularly across northern Europe, as a way to stretch out the cabbage-eating season. This technique allows you to infuse the cabbage with a wide variety of aromatics such as mustard seeds, star anise, cloves or cinnamon. Adding chillis and ginger, as in Josh Eggleton’s Picked red cabbage recipe, will add a welcome kick of heat to this wintery staple.

Recipe Summary

  • 1 small head red cabbage
  • 1 small head green cabbage
  • 2 teaspoons salt, plus more to taste
  • 4 tablespoons unsalted butter
  • 1 shallot, peeled and minced
  • 1 1/2 teaspoons celery seed
  • 1 cup heavy cream
  • Freshly ground black pepper

Trim both red and green cabbages, discarding tough outer leaves and core. Slice into 1/4-inch-thick slices. Bring a large stockpot of water to a boil add 2 teaspoons salt. Cook red cabbage 1 minute. Using a slotted spoon, transfer cabbage to a colander, and drain. Repeat with green cabbage. Pat cabbage dry, and set aside.

Melt butter in a large skillet set over medium heat. Add shallot and celery seeds cook until fragrant, about 2 minutes. Add cream bring to a boil. Reduce heat simmer until cream has slightly thickened, about 5 minutes.

Add cabbage to skillet, and season with salt and pepper. Cook cabbage until heated through, 3 to 5 minutes. Serve immediately.

  • 2 1/2 ounces bacon (either American or German Bauchspeck, chopped)
  • 1/2 cup onion (diced)
  • 4 cups red cabbage (shredded, about 1 pound)
  • 1/2 cup dry red wine
  • 1/2 cup apple juice
  • 1 tablespoon sugar (or agave nectar or honey)
  • 1 whole bay leaf
  • 4 whole cloves
  • Dash ground black pepper
  • 1 apple (peeled, cored and quartered)

Brown 2 1/2 ounces bacon in a dutch oven. Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes.

Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple.

Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.


Step 1

Heat oil in heavy large pot over medium-high heat. Add onion and garlic sauté until beginning to brown, about 8 minutes. Add cabbage and caraway seeds sprinkle with salt and pepper. Toss until cabbage is wilted, about 4 minutes. Add broth. Cover, reduce heat to low, and simmer 15 minutes. Add vinegar. Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.

How would you rate Braised Red Cabbage with Vinegar?

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Related Video

My family loved this! I added more vinegar, apple cider, and caraway seeds. Very satisfying!

Both my husband and I LOVED it. I definitely put more vinegar in. Maybe more salt, can't remember. Many reviewers said it was great once they added sugar, but we didn't feel it needed any at all, and we are major sugar addicts. Could be because coming from a CSA, our cabbage was biodynamic  as local, high quality, and as recently-picked as can be, so it may have more natural sweetness than what youɽ buy in a supermarket. Cook it exactly as much as the crunch or lack of crunch as you want. I'll make this again and again.

Although this is probably an autumn/winter dish, I got a small head of red cabbage in my CSA share this week, along with a few leaves of kale. I sliced them both and had barely 7 cups, so I halved the recipe. I used hard cider and cider vinegar, as well as a pinch of demerara sugar. This was a really nice, balanced side dish. For those who said it was bland, don't be afraid to add more salt. That brings out the other flavors. Too many Na-phobes in this country!

Love this. I served this to my parents and sister (who only eats pizza), and they loved it. It's my favorite way to eat red cabbage. Easy to remember on the fly, which is key when you're looking for something to eat on a weeknight.

I used 1/2 the butter recommended, subbed apple sauce for the hard cider, added 1 tsp of honey and it came out great. Easy recipe that I'll make again and again.

add apples and honey insted of suger and marinate cabbage for two hours in wine

This came out perfect, not too crunchy, not too mushy. Followed advice of others and added some sugar, it rounds out the dish very well.

thanks a very tasty addition to my recipes. very good on a cold night and everyone loved it

this has become one of my stand-bys! very good and simple. i cut way down on the butter though, about by half, otherwise it is just really greasy.

This recipe was very easy to make. I don't find it bland at all. I used port wine, balsamic vinegar, and added a little brown sugar. It's delicious.

This is a tasty and easy way to prepare cabbage.

This made a great side dish. I used 1/4 stick butter a half hed of cabbage. I liked the taste but next time may add more vinegar and try some sugar. Don't be shy with the salt and pepper.

REALLY RICH and good. However, as another reviewer said, youɽ probably just want to serve it as a SMALL side dish. I did this a little differently--because I couldn't find the recipe when I was cooking it. I put the 1/4 stick butter in the iron pot, sliced the small head of cabbage as thin as I could with a knife and let it cook. Added some salt and pepper along the way and 2x added some super cheap wine (all I had). Cooked it on low for probably 1.5 hours stirring here and there. Never burned, came out great.

This was a very rich tasting dish. too much so. The first few bites were good, but then we couldn't eat anymore.

I made it first as directed in the recipe and found it lacking something, so I took the advice of several other reviewers and added more vinegar and some brown sugar. That really made it tastier. Because of the changes, I'm giving two forks, but it tastes closer to a three. I should also add that, while I wasn't very impressed, my family commented on how good it was.

I was inspired to make braised red cabbage after a visit to Hungary. This recipe needs way more vinegar. I added about 6 tablespoons of cider vinegar and 1 TBS of sugar. Also don't be afraid to add plenty of salt at the end. Came out fine with these additions but otherwise would have been very bland.

Absolute delicious comfort food! I used red wine and red wine vinegar, and added a couple T brown sugar and granny smith apple towards the end. I usually avoid red cabbage but I could eat this whole recipe by myself. The butter and brown sugar add a special taste & texture so it does not taste like you're eating vegetables. Some people commented that it was too cruncy or too mushy. I followed the cooking times exactly and found the texture to be perfect. Very yummy!!

I've already reviewed this, and by no means am I a chef. But after coming back and seeing the cooks talk about blandness. perhaps they're forgetting a very interesting ingredient called. Salt! Seriously, if you want this recipe to taste good just add salt and red wine vinegar and it'll taste great.

I didn't care for this recipe. Seems like wilting the cabbage in butter gave it a greasy coating that I believe also inhibited the cabbage from assuming the wine and cider flavors. Even after adding caraway seeds, the dish was, well, greasy and bland.

This is good, easy recipe. I used Lambrusco Reggiano and red wine vinegar. I finished it with a little goat cheese on top. YUM!

This is boring red cabbage. I have a recipe which uses these ingredients plus: cinnamon, cloves, nutmeg and brown sugar. Much better!

Very good and easy - I added nothing at all and followed the recipe. An easy recipe to make with ingredients that are likely on hand. I used half a head of cabbage and that fed two - so I'm not sure about the portion size.

Great cabbage. I cooked significantly longer than suggested as we were looking for a softer cabbage. Finished with another T. of butter. Will definitely be making again soon.

Very good and easy. I added more vinegar and 3 Tsps brown sugar and about 1/2 teaspoon carroway seeds. Delish!

Braised Red Cabbage With Apples

This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.


  • 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
  • 2 tablespoons canola oil
  • 1 small onion, thinly sliced
  • 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
  • About 1/3 cup balsamic vinegar
  • ¼ teaspoon ground allspice
  • Salt
  • freshly ground pepper to taste
Nutritional analysis per serving (8 servings)


  1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
  2. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Advance preparation:This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.

Red Cabbage Sauerkraut

Red cabbage makes a colorful variation of traditional sauerkraut. Try serving it with crisp, chopped apples for a quick, delicious salad, or alongside a traditional pork roast with homemade applesauce. Sauerkraut also works as an ingredient in soup and it's equally home on top sandwiches with meats such as corned beef, for example.

Lacto-fermented foods like this recipe are easier to digest than raw vegetables, and their nutrients are more easily assimilated by our bodies. They're also a way to extend the shelf life of any given vegetable, and are loaded with probiotics that are good for our digestive systems and overall health.

Making sauerkraut couldn't be easier—there's no canning, no sterilizing of jars, and no long list of ingredients. You can have all the work done in under 10 minutes. The only difficult part is waiting a week while the sauerkraut ferments and the flavor develops. If you fall in love with this process, you can give other veggies a similar treatment, such as green beans and carrots.