What Are Red cabbage leaves and How Can I Use Them?
Wondering what to do with red cabbage leaves? This guide covers how to pick them, cook them, store them, and swap them, plus 3 recipes to put them to work.
Key Points
- The individual purple leaves of red cabbage, used whole or hand-torn rather than shredded.
- Firm and mildly peppery; raw they make a vivid purple cup or wrap.
- See the main red cabbage page; add vinegar so cooked leaves stay red.
What are red cabbage leaves?
Red cabbage leaves are the individual purple leaves pulled from a head of red cabbage. A recipe calls for them this way when it wants whole or hand-torn leaves rather than a fine shred.
They carry the same firm texture and mild pepper as the whole head, and the same acid-sensitive color. Used raw, they add a vivid purple cup or wrap. Cooked, remember that the pigment fades to blue-gray without a splash of vinegar or lemon to hold it red.
For how to choose, prep, and keep the color bright, see the main red cabbage page. These leaves are just the head pulled apart.
Quick facts
- In Chinese
- 红白菜叶
- British (UK) term
- Red cabbage leaves
- en français
- feuilles de chou rouge
- en español
- hojas de col roja
Recipes using red cabbage leaves
There are 3 recipes that contain this ingredient.
Marinated Broccoli Chunks
Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.
Japanese Noodle, Shrimp & Cucumber Salad
Japanese chuka soba noodle salad tossed with cold shrimp, crisp cucumbers, bean sprouts, and a tangy rice vinegar-soy dressing. A make-ahead summer dish that travels well to potlucks.
Aromatic Duck
Whole duck rubbed with crushed peppercorns, thyme, cloves, and brandy, then slow-roasted until crispy-skinned. A showstopping Chinese-inspired centerpiece.
