What Is Red cabbage and How Can I Use It?

If red cabbage has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 86 recipes to try it in.

What is red cabbage?

Red cabbage is the deep purple head you see next to the green ones. It is the same vegetable, just firmer and a touch more peppery, carrying the pigment that gives it that jewel color.

Raw it brings crunch and a vivid streak to slaw. Cooked it softens into a sweet-and-sour side that pairs with rich meats.

The catch is the color, which behaves like a chemistry experiment in the pot.

How to Use It

The firm, dense leaves take a shredding well and hold their crunch longer than green cabbage once dressed. That makes red cabbage a favorite for slaw that has to sit, as in Red & Green Coleslaw and Asian Red Cabbage Coleslaw.

Cooked, its classic home is a slow braise. German Sweet & Sour Red Cabbage and Baked Red Cabbage with Apples simmer it down with apple and vinegar, often a little sugar, until it goes glossy and tender.

It also turns up in borscht and as a bright topper on sandwiches and tacos, where a handful of raw shreds adds color and bite.

Keeping the Color

Here is the part that trips people up. The purple pigment in red cabbage is an anthocyanin, and it reacts to acidity.

In plain water the pigment leaches out and turns a dull blue-gray, tinting whatever it touches. Add an acid and it snaps back to bright red.

A splash of vinegar or lemon juice, or a tart apple, keeps the color vivid. That is exactly why nearly every braised red cabbage recipe leans on vinegar. Add it early, not just at the end.

The same rule helps raw slaw. A dressing with vinegar or citrus keeps the shreds red and stops them bleeding gray onto the rest of the bowl.

Cooking and Pairing

Red cabbage wants fat, sweetness, and sourness all at once. It goes with pork, sausage, duck, and game, balanced by apple and onion and a hit of vinegar. Caraway and juniper are the classic seasonings, with a little brown sugar to round it out.

The common mistake, beyond losing the color, is undercooking a braise. Red cabbage is tougher than green, so give it real time. A proper braise runs 45 minutes or more until the shreds are soft, not crunchy.

Substitutes

Green cabbage is the obvious stand-in for texture and flavor, though you lose the color and it cooks a little faster. Savoy works in cooked dishes and is more tender.

For a raw pop of purple with less pepper, radicchio gets you the color but turns bitter rather than sweet.

Buying and Storage

Choose a head that feels heavy and rock-solid with tight, shiny leaves and no soft spots. Like green cabbage, a dense red head keeps for weeks in the crisper, often longer than most vegetables in the drawer.

Keep it whole and unwashed until you use it. Once cut, wrap the face tightly and use it within several days.

One small note: the cut surface can stain a wooden board, so a quick rinse after prep saves your cutting board.

Nutrition

Quick facts

Where to find red cabbage: Red cabbage is usually found in the produce section or aisle of the grocery store or supermarket.

Food group: Red cabbage is a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.

In Chinese

红卷心菜

British (UK) term

Red cabbage

en français

chou rouge

en español

col roja

How much does red cabbage weigh?

Related

Vegetables and Vegetable Products

Recipes using red cabbage

There are 86 recipes that contain this ingredient.

Leek & Potato Soup with Country Ham

Hearty leek and potato soup with smoky country ham, red cabbage, and dry-toasted cumin, caraway, and fennel seeds for a rustic, deeply flavored bowl.

Favourite Pot Luck Sweet & Sour Slaw

A great little salad is perfect to be aside with grilled sausages.

Chef Andrew Berman's Potato-Horseradish Soup

Chef Andrew Berman's Potato-Horseradish Soup recipe

Mahi Mahi Tacos

To me, fish tacos are the best during summer. There is no real reason behind this, besides that I just think they taste better, and after a winter full of heavy soups and stews, there is nothing like a light and fresh tasting fish taco.

Asian Red Cabbage Coleslaw

This salad recipe is a refreshing blend of tangy and sweet flavors. The cabbage left to marinate for an hour, allowing the flavors to meld together, resulting in a delicious and refreshing vegan and vegetarian friendly side dish that can be served at room temperature to highlight the fresh flavors and texture.

Asian Coleslaw

Looking for a coleslaw recipe that's different and refreshing. Why not try this Asian twist on the classic dish. With its crispy Napa cabbage, Chinese icicle radish, and a touch of sesame seeds, it's a perfect blend of flavors and textures that will make your taste buds sing.

Cabbage Fried Rice

Green, red cabbages, carrots, and a few other veggies together make a hearty and tasty fried rice. Top with a fried egg, or some cooked chicken, pork or beef strips to boost the protein. A quick and no-fuss weeknight meal.

Thai Cabbage Slaw

A very tasty and refreshing salad, it's a perfect side dish with barbecued meat.

Creamy Avocado & White Bean Wrap

Creamy avocado white bean wrap mashes white beans and avocado into a protein-rich spread, then layers in a smoky chipotle slaw of red cabbage and carrot. A no-cook, high-fiber vegetarian lunch.

Red & Green Coleslaw

Crunchy and refreshing, the coleslaw was slightly sweet and sour. Loved the dried cranberries in it, I also added one peeled and chopped green apple, our guests really enjoyed it, and gave rave reviews. Another delicious coleslaw is perfect for summer BBQs.

Cabbage-Apple Slaw

Made this recipe with low-fat sour cream and a bit mayonnaise, deliciously creamy, and loved the fruitiness from the apples. This coleslaw is delicious at many ways, topping for burgers, sandwiches, even hot dogs, pulled pork...

Quick-Easy Bibimbap

Bibimbap is my all-time loved Korean food, there are so many great flavors and textures in it, and the best of all is that I can add whatever veggies I like, adjust the seasonings to my own taste, and it always comes out delicious. This quick and easy version is the one I make when I am too lazy to prepare every single veggie.

Octoberfest Braised Red Cabbage with Bratwurst

German braised red cabbage with bratwurst, simmered low and slow with Granny Smith apples, caraway, and a sweet-tart hit of vinegar and currant jelly. A classic Oktoberfest plate of silky ruby cabbage and juicy sausage.

Warm Red Cabbage & Apple Salad

In cold season, this warm red cabbage and apple salad is served with some roasted meat, brings you to warm.

German Sweet & Sour Red Cabbage

A classic German side dish featuring tender red cabbage braised with apples, onions, and a tangy-sweet blend of red wine, vinegar, and brown sugar. Perfect for pairing with hearty meats like pork or sausages.

Baked Red Cabbage with Apples

German-style baked red cabbage layered with tart Granny Smith apples, seedless grapes, and onion, braised in red wine until tender and sweet. A hearty vegetable side dish that fills your kitchen with warmth.

Crockpot Sausage & Cabbage

A simple, but tantalizing crockpot dish that will have you licking your lips when you're just watching it cook!

New York Goodwich

A delicious dish made with broccoli florets, yellow squash, red cabbage and alfalfa sprouts.

Southwestern Slaw

Crunchy Southwestern slaw with julienned red cabbage, red onion, cumin, chili powder, and a sweet red wine vinegar dressing. No mayo, no fuss, big flavor.

Marinated Gulf Shrimp with Cellophane Noodles

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

My Stir Fried Cabbage

Indian-style stir-fried cabbage with popped black mustard seeds and turmeric. A five-ingredient vegan side dish ready in under 10 minutes.

Chopstix Glass Noodle Salad

Crunchy, cool, and tossed in a zingy ginger-sesame dressing with orange zest, this glass noodle salad with snow peas, red cabbage, and enoki mushrooms is a no-cook showstopper ready in 30 minutes.

Red Cabbage with Apples & Red Wine

Braised red cabbage with apples, red wine, brown sugar, and apple cider vinegar, topped with crispy bacon. A sweet-tart German-style side dish for roast pork.

Crimson Slaw

Crunchy no-mayo coleslaw with shredded red cabbage, cauliflower, and carrots tossed in a tangy tarragon-dill vinaigrette. A vibrant, make-ahead side dish that holds up at cookouts and potlucks.

Singapore Spicy Noodes

Singapore-style spicy peanut noodles toss linguine and shredded red cabbage in a chunky peanut butter sauce with ketchup, brown sugar, garlic, and red pepper flakes. Pantry-friendly weeknight noodle dish.

White Beans, Hijiki, Rice, & Red Cabbage

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Mexican Cole Slaw

Mexican coleslaw with red and green cabbage, grated carrot, and a tangy cumin-yogurt dressing. A light, mayo-free slaw ready in 10 minutes for taco night and grilled meats.

Salmon with Cabbage, Chestnuts & Bacon

Whole roasted salmon stuffed with bacon-wilted red cabbage and roasted chestnuts, baked in white wine and served with a shallot-vinegar butter sauce.

Chox Rouge Aux Groseille Braise

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Sweet-Sour Red Cabbage

Sweet-sour braised red cabbage with bacon, apples, cloves, red wine, and wine vinegar. A classic German-style side dish simmered until tender and glossy.

Tuna Slaw

Tuna slaw with red cabbage, oil-packed tuna, anchovies, and a creamy red wine vinegar dressing. No-cook, served at room temperature, ready in 20 minutes.

Reino's Kalamoiika

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

Carrot Confetti Salad

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.

Red Cabbage & Cranberries

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.

Black Bean & Vegetables Stir-fry

Vegan black bean stir-fry loaded with sweet potato, mushrooms, broccoli, red cabbage, and crumbled tofu in a sesame-soy-chili sauce. Low-cal, low-fat, and on the table in 35 minutes.

Swedish Red Cabbage

Slow-simmered Swedish red cabbage braised with apple, honey, red wine, and lemon. This tangy-sweet vegetarian side dish is a Scandinavian holiday table staple.

Red Cabbage & Apples

Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.

Healthy Sautéed Red Cabbage with Ginger

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

Red Cabbage with Apples

Braised red cabbage with tart apples, red wine, brown sugar, vinegar, and caraway seeds cooked in bacon drippings. A classic German side, good hot or cold.

Brigitte's Red Cabbage

German braised red cabbage with bacon, apple, onion, and a sweet-sour vinegar-sugar finish. A traditional side dish that gets better with every reheat.

Cabbage-Apple Casserole

Red cabbage apple casserole braised with onions, butter, and white wine, then baked with nutmeg. A German-Polish style side dish for pork roast, sausages, or holiday roast goose.

Shrimp Porcupines

Shrimp porcupines: large shrimp wrapped in shaggy kataifi pastry threads and fried golden, served on a bed of bright purple cabbage-mayonnaise sauce. A showstopping appetizer with serious crunch.

Red Cabbage Salad

German red cabbage salad with a warm bacon fat, vinegar, and wine dressing poured over shredded cabbage with caraway seeds and crumbled bacon. A tangy, smoky side dish served at room temperature.

Broccoli & Pea Primavera

A vegetarian look on a delicious pasta dish your whole family will enjoy down to the last forkful.

Braised Red Cabbage with Apple

Braised red cabbage with apple, a German-style side simmered with onion, cloves, and bay, finished with sugar and vinegar for the classic sweet-sour balance. Vegan and low calorie.

Beekeeper's Cabbage

Beekeeper's cabbage is a slow-braised red cabbage with apple, parsnip, honey, and caraway seeds brightened with raspberry vinegar. A classic British side dish, tender and sweet-tart.

Sweet & Sour Red Cabbage

Shredded red cabbage sauteed with garlic and baked in a sweet-sour sauce of honey, soy, vinegar, and ginger until tender.

Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw & Smoked Chile Sauce

We love this recipe, very delicious, and all the ingredients are healthy.Worthy to try it.

Chilled Sweet & Sour Borsch Soup

Sweet and sour borscht: a hearty Eastern European beet soup with crumbled sausage, cabbage, and carrots, balanced with lemon juice and sugar. Serve hot or chilled with sour cream and dill.

Gingered Cabbage-Beet Salad

Gingered cabbage-beet salad with red cabbage, pickled beets, sweet cherries, crystallized ginger, and red wine vinegar. A vibrant make-ahead slaw that marinates overnight and keeps for 2 days.

All 86 recipes