Red Cabbage Recipes
What to do with a head of red cabbage — red cabbage slaw, easy pickled red cabbage, sweet and sour red cabbage, and German red cabbage for weeknight plates.
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Red cabbage slaw
This recipe took me so long to perfect. Enjoy the fancy twist on a southern classic.
Zoie JerniganIngredients
- 1/2 Medium red cabbage
- 1/2 Medium red onion
- To taste Kosher salt
- 1/4 cup Rośe balsamic vinegar
- 1/4 cup Apple cider vinegar
- 2 Tbsp Extra virgin olive oil
- 1 Tbsp Honey
- 1/4 tsp Pepper
Instructions
- 1Cut your cabbage and onion into thin slices. And place in a bowl with a lid. Place all of the other ingredients into the bowl. Place the lid on it and shake it to combine and pace it into the fridge for 12 hours. Enjoy!
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Open in Pepper →One Head Of Cabbage Goes A Long Way
A head of red cabbage sits in the crisper for two weeks without complaining, and it stretches further than you'd think. Half of it shredded is slaw for Tuesday; the other half cooks down sweet and tangy for Sunday's pork chops.
Cooks on Pepper reach for these when there's a cabbage left over from a bigger meal, when the side dish needs to be cheap, or when dinner is heavy and the plate needs something sharp and crunchy next to it.
Every recipe here uses that same head six different ways: red cabbage slaw with red onion and salt, easy pickled red cabbage with apple cider vinegar, sweet and sour red cabbage with butter and minced apple, Grandma Jeanette's amazing German red cabbage, an Asian cabbage slaw with carrots, and a roasted red cabbage salad with garlic and ginger powder.
Quick Tips
- 1
Slice it thin
Cut the head in quarters, cut out the hard white core, then shave each quarter into ribbons about 1/8 inch thick so slaw stays crisp instead of chewy.
- 2
Salt slaw ahead
Toss shredded cabbage with a teaspoon of kosher salt and let it sit 20 to 30 minutes, then squeeze out the water so dressing doesn't turn soupy.
- 3
Add acid for color
A splash of vinegar or lemon early in cooking keeps red cabbage bright purple instead of turning it a dull blue-gray.
- 4
Give braises real time
Sweet and sour or German-style cabbage needs 45 minutes to an hour over low heat with a lid on to go from squeaky to silky.
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