Red cabbage, with its vibrant hue and crisp texture, is a staple in many kitchens. Beyond its visual appeal, it offers a range of culinary possibilities, from tangy pickles to hearty braises.
Braised Red Cabbage
Braised red cabbage is a classic side dish, especially popular during festive seasons. The slow-cooking process allows the cabbage to absorb flavors, resulting in a tender and flavorful accompaniment to various mains.
Ingredients:
1 red cabbage, finely sliced
2 red onions, thinly sliced
2 apples, peeled, cored, and grated
3 tablespoons red wine vinegar
50g brown sugar
1 teaspoon ground cinnamon
Salt and freshly ground black pepper, to taste
Method:
In a large ovenproof dish, combine all ingredients.
Season with salt and pepper, then cover with foil.
Bake at 170°C (150°C Fan) for 1 to 1.5 hours, stirring occasionally, until the cabbage is tender.
This dish pairs well with roasted meats and can be prepared in advance, making it convenient for holiday meals.
Pickled Red Cabbage
For those who enjoy tangy accompaniments, pickled red cabbage offers a zesty crunch that complements sandwiches, salads, and charcuterie boards.
Ingredients:
1 red cabbage, finely shredded
300ml apple cider vinegar
100g granulated sugar
1 tablespoon fennel seeds
1 teaspoon chili flakes
Juice and zest of 1 lime
Salt, to taste
Method:
Place shredded cabbage in a bowl, sprinkle with salt, and let sit for 2 hours to draw out moisture.
Rinse and drain the cabbage thoroughly.
Combine vinegar, sugar, fennel seeds, and chili flakes in a saucepan. Bring to a simmer until sugar dissolves.
Remove from heat, add lime juice and zest.
Pack the cabbage into sterilized jars and pour the pickling liquid over to cover.
Seal jars and refrigerate. Best consumed within 6–8 weeks for optimal crunchiness.
Red Cabbage Slaw
A fresh and crunchy red cabbage slaw adds color and texture to meals. It’s a delightful side for barbecues or a topping for tacos and burgers.
Ingredients:
150g red cabbage, finely shredded
1 green apple, cored and thinly sliced
3 spring onions, finely sliced
150g soured cream
1 teaspoon Dijon mustard
2 tablespoons lemon juice
Fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Method:
Whisk together soured cream, mustard, and lemon juice in a large bowl.
Add cabbage, apple, spring onions, and parsley.
Season with salt and pepper, then mix thoroughly.
Serve immediately or refrigerate for up to two days.
Slow Cooker Red Cabbage
Slow cooker red cabbage is convenient and flavorful for a hands-off approach. This method ensures the cabbage remains tender and infused with spices.
Ingredients:
1 small red cabbage, core removed and shredded
1 large red onion, finely sliced
2 apples, peeled, cored, and diced
3 tablespoons red wine vinegar
50g brown sugar
1 teaspoon ground cinnamon
Salt and freshly ground black pepper, to taste
Method:
Combine all ingredients in the slow cooker.
Season with salt and pepper, then cover with the lid.
Cook on high for 5 hours until the vegetables are tender.
Health Benefits of Red Cabbage
Beyond its culinary versatility, red cabbage is rich in vitamins C and K, antioxidants, and dietary fiber. Incorporating it into your diet can support immune function, bone health, and digestion.
Selecting and Storing Red Cabbage
When choosing red cabbage, look for firm, dense heads with vibrant, unblemished leaves. Store it in the refrigerator’s crisper drawer, which can remain fresh for up to two weeks.
