4 red cabbage recipes to try this festive season

Rich in antioxidants, red cabbage is a festive favourite. Here are four ways to enjoy this seasonal ingredient.

Red cabbage coleslaw with apple and carrot

Coleslaw is amongst the most popular ways for red cabbage to appear in restaurants and stores, but you can also make this crunchy, colourful coleslaw dish yourself easily at home.

Red cabbage is rich in anthocyanins, powerful antioxidants that support heart health and reduce inflammation, while carrots bring beta-carotene for skin and immune support. A crisp apple adds natural sweetness and extra fibre.

Light, crunchy and genuinely satisfying as a snack or side, and can be prepped in advance and kept for two days in a fridge.

Ingredients:

Serves 4

• ½ of a small red cabbage, shredded
• 2 medium carrots, grated
• 1 apple, sliced thinly
• 3 spring onions, chopped
• 1 tbsp extra virgin olive oil
• 2 tbsp Greek yoghurt
• 1 tbsp apple cider vinegar or lemon juice
• ½ tsp mustard
• sea salt and pepper
• optional herb leaves for garnish

Method

• Within a large bowl, whisk together the olive oil, yoghurt, apple cider vinegar and mustard, then season with sea salt and pepper.
• Add in the red cabbage, carrot, apple and spring onions, tossing so that everything is coated in the dressing.
• Allow to sit for 5-10 minutes to allow the flavours to be absorbed and the cabbage to soften.
• Add decorative herb garnish and serve, or keep in a fridge for up to two days.

Red cabbage sauerkraut

Fermented foods are one of the simplest ways to support a healthy gut microbiome. Red cabbage is especially brilliant within a ferment because its vibrant colour comes from anthocyanins, potent antioxidants linked to improved cardiovascular health. Sauerkraut adds beneficial live cultures and prebiotic fibre.

With minimal work, combined with time for the fermentation, you gain crunchy, tangy, ruby-coloured kraut ready to serve from the fridge for weeks.

Ingredients

Serves 20+ (as a side dish)

• 1 medium red cabbage, approximately 1kg, cored and shredded
• 20 grams sea salt (2% of the cabbage weight)
• optional 2 tbsp fenugreek or caraway seeds

Fermenting kit

• 1.4-litre fermenting jars on Amazon
• glass fermentation weights on Amazon

Method

• Prepare the cabbage by removing outer leaves, quartering and removing the core, then shred.
• To calculate the salt required, weigh the cabbage, then use 2% of the weight, e.g. 20 grams of salt for 1 kilo of cabbage.
• Add the cabbage to a large bowl and massage in the salt. Massage for 5-10 minutes until the cabbage begins to soften and release liquid brine.
• Pack the cabbage into a fermenting jar, periodically using a tamper, rolling pin or a rigid long-handed utensil to compress the cabbage firmly down into the jar.
• Ensure the cabbage is fully submerged under its own brine, and if it is not, add a little extra water.
• Place a fermenting weight on top of the cabbage to keep it below the brine, leaving 2-3 cm of empty space at the top of the jar.
• Close the jar.
• For the next three days, gently rock and tap the jar to help the gas bubbles rise and escape.

After 10 days, sample the tangy sauerkraut, then move the jar to the fridge, where it will keep for several months

Notes

You can also prepare sauerkraut in regular clip-top Kilner jars. The special fermentation jars just make it easier to keep the sauerkraut safe during fermentation.

Red cabbage soup

This is an underused but fantastic way to use red cabbage. Fresh cabbage is still ideal, but this is also a great way to use up a cabbage that has been sitting unloved for a few days.  

This soup is thick, smooth, soothing, comforting and very easy to digest. Adding a few simple garnishes with a contrasting colour to the deep purple makes the dish pop and look wonderfully appetising. 

Ingredients

Serves 4

• ½ medium red cabbage, finely sliced (around 600g)
• 1 large red onion, chopped
• 2 cloves garlic, crushed
• 1 medium potato, finely chopped  (optional, but adds creaminess)
• 1 tbsp olive oil
• 1.2 litres of vegetable stock
• 1 tbsp apple cider vinegar
• salt and pepper
• to garnish: curly parsley, slivered almonds, pine nuts, sesame seeds

Method

• In a large pan, heat the olive oil and saute the onions and garlic until beginning to brown.
• Add the red cabbage and potato, and saute for another 5 minutes, until the cabbage begins to wilt.
• Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 20 minutes.
• Add the apple cider vinegar, and blend until smooth (a handheld stick immersion blender is ideal).
• Ladle into bowls, add garnishes and serve.

Nutty roasted red cabbage

Braised red cabbage is a favourite side dish within roast dinners, but this alternative is quicker to make and turns red cabbage into the star of the plate. 

Roasting whole slices helps retain more antioxidants, particularly anthocyanins. while also bringing out natural sweetness. Pairing it with apples gives extra fibre and polyphenols, and the nuts add plant-based fats and a crunch sensation that complements the roasted dish wonderfully.

Ingredients

Serves 4

• 1 medium red cabbage
• 2 apples
• ½ cup chopped walnuts, pecans or whole pine nuts
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• ready-made tahini sauce

Method

• Preheat an oven to 200°C.
• Slice the cabbage vertically into 4-6 thick wedges, roughly 2cm thick, keeping the core so that the wedges stay intact.
• Lay the cabbage slices onto a lined baking tray and drizzle with olive oil and apple cider vinegar.
• Roast for 30-35 minutes, turning once halfway through, finishing when the edges are caramelised.
• Add the chopped nuts to the baking tray and bake for 5-7 minutes.
• Transfer the wedges onto plates, pour the tahini sauce over the tops and sprinkle on the toasted nuts.
• Thinly slice the apples and arrange around the cabbage wedges (leave the slicing until this last step to prevent the apple flesh from browning before serving).