If you think cabbage is boring, think again! Red cabbage is not just pretty; it's super tasty and versatile, too. From crunchy slaws that brighten up your plate to hearty braised dishes that warm you up, there's a ton you can do with it. Trust me, you won't want to miss out on these five incredible recipes. Curious about what they are? Let's explore and spice up your meals!
Red Cabbage Slaw With Apples and Carrots
Red cabbage slaw with apples and carrots is a vibrant and nutritious dish that makes for a perfect side salad or a crunchy topping for sandwiches and tacos. The combination of sweet and tart apples with the earthy flavors of red cabbage and the sweetness of carrots creates a delightful contrast in both taste and texture.
This slaw isn't only colorful but also packed with vitamins, making it a healthy addition to any meal. Whether you're preparing for a family dinner or a summer barbecue, this slaw is sure to impress.
Ingredients:
- 4 cups red cabbage, thinly sliced
- 1 large carrot, grated
- 1 large apple, cored and diced (granny smith or honeycrisp work well)
- 1/4 cup red onion, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
- Optional: chopped nuts for garnish (such as walnuts or pecans)
Instructions:
In a large mixing bowl, combine the red cabbage, grated carrot, diced apple, and red onion.
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
Pour the dressing over the cabbage mixture and toss everything together until well coated.
For best flavor, let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Extra Tips:
When making red cabbage slaw, try to slice the cabbage as thinly as possible for a more tender texture.
You can also experiment with different types of apples to find your preferred flavor balance.
If you want a bit of crunch, consider adding some chopped nuts or seeds right before serving.
This slaw can be made ahead of time, but keep the dressing separate until you're ready to serve to maintain the crispness of the vegetables.
Enjoy your colorful and delicious slaw!
Braised Red Cabbage With Apples and Bacon
Braised red cabbage with apples and bacon is a delightful combination of sweet and savory flavors that makes for a perfect side dish, especially during the fall and winter months.
The tender, tangy cabbage pairs beautifully with the sweetness of apples and the richness of bacon, creating a dish that's both comforting and satisfying. This recipe is easy to follow and will impress your family and friends at any gathering.
Ingredients:
- 1 medium head of red cabbage, finely shredded
- 2 apples, peeled, cored, and sliced
- 4 strips of bacon, chopped
- 1 medium onion, sliced
- 1 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice
- 1/4 cup water
Instructions:
In a large skillet or Dutch oven, cook the chopped bacon over medium heat until it's crispy.
Remove the bacon and set it aside, leaving the rendered fat in the pan. Add the sliced onion to the skillet and sauté until it becomes translucent.
Stir in the shredded red cabbage and cook for about 5 minutes until it begins to wilt.
Add the sliced apples, apple cider vinegar, brown sugar, salt, pepper, cinnamon, allspice, and water to the pot.
Mix everything together well, then cover and let it simmer on low heat for about 30-40 minutes, stirring occasionally, until the cabbage is tender and the flavors meld together.
Finally, stir in the reserved bacon before serving.
Extra Tips:
For a deeper flavor, consider adding a splash of red wine or a handful of raisins during the cooking process.
You can also adjust the sweetness by varying the amount of brown sugar or using different types of apples—tart varieties like Granny Smith will give a nice contrast to the richness of the bacon.
If you're looking for a vegetarian option, simply omit the bacon and use olive oil for sautéing.
This dish can be made ahead of time and reheated, making it a convenient choice for holiday meals or gatherings.
Spicy Red Cabbage Stir-Fry
Spicy Red Cabbage Stir-Fry is a vibrant and flavorful dish that brings a delightful crunch and a kick of spice to your table. This quick and easy stir-fry is perfect as a side dish or can be served over rice for a satisfying vegetarian meal.
The combination of red cabbage, bell peppers, and spices makes for a colorful presentation that isn't only appealing but also packed with nutrients. Let's explore the ingredients and cooking instructions to whip up this delicious stir-fry!
Ingredients:
- 4 cups red cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sriracha (or to taste)
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (for garnish)
- Salt and pepper to taste
- Fresh cilantro (for garnish, optional)
Cooking Instructions:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and sauté for about 2 minutes until it becomes translucent.
Next, add the minced garlic and grated ginger, stirring for an additional minute until fragrant. Toss in the red cabbage and bell peppers, stirring frequently for about 5-7 minutes, or until the vegetables are tender-crisp.
Pour in the soy sauce, sriracha, and sesame oil, mixing well to combine all the flavors. Cook for another 2-3 minutes, adjusting the seasoning with salt and pepper to taste.
Remove from heat and sprinkle with sesame seeds and fresh cilantro if desired.
Extra Tips:
For added protein, consider incorporating tofu, tempeh, or chickpeas into the stir-fry. You can also customize the level of spiciness by adjusting the amount of sriracha or adding sliced jalapeños.
If you prefer a bit of sweetness, a teaspoon of honey or maple syrup can be mixed in with the sauces. This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days.
Reheat gently on the stove to maintain the texture. Enjoy your flavorful creation!
Roasted Red Cabbage Steaks
Roasted red cabbage steaks are a delicious and visually stunning way to enjoy this nutrient-rich vegetable. The natural sweetness of the cabbage caramelizes beautifully in the oven, resulting in tender, flavorful steaks that can be served as a side dish or even as a main course. This simple recipe highlights the cabbage's unique flavor and adds a delightful crunch, making it a perfect addition to any meal.
Ingredients:
- 1 medium head of red cabbage
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Optional: balsamic vinegar or lemon juice for drizzling
Instructions:
Preheat your oven to 400°F (200°C). Remove any damaged outer leaves from the red cabbage and slice it into 1-inch thick steaks, ensuring each steak holds together.
Line a baking sheet with parchment paper and place the cabbage steaks on it. Drizzle the olive oil over both sides of the steaks and sprinkle with salt, black pepper, garlic powder, and smoked paprika.
Roast in the oven for 25-30 minutes, flipping halfway through, until the edges are crispy and the center is tender.
Extra Tips:
For a bit of added flavor, consider marinating the cabbage steaks in the olive oil and spices for 30 minutes before roasting.
If you're looking to experiment, try adding different spices such as cumin or chili powder for a kick.
You can also top the finished steaks with a drizzle of balsamic vinegar or a squeeze of lemon juice to improve their flavor profile.
Serve them alongside grilled meats or as part of a vegetarian platter for a colorful and nutritious meal.
Red Cabbage and Quinoa Salad
Red Cabbage and Quinoa Salad is a vibrant and nutritious dish that makes for a perfect side or light meal. The crunchy texture of red cabbage pairs beautifully with the fluffy quinoa, while a zesty dressing adds a revitalizing touch. Packed with vitamins and minerals, this salad not only delights the palate but also contributes to a well-rounded diet.
Enjoy it as a colorful addition to your lunch or dinner table, and feel free to customize it with your favorite toppings!
Ingredients:
- 1 cup quinoa
- 2 cups water
- 2 cups shredded red cabbage
- 1 cup diced bell peppers (any color)
- 1 cup chopped fresh parsley
- ½ cup sliced almonds
- ½ cup feta cheese (optional)
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions:
Rinse the quinoa under cold water, then combine it with the water in a medium saucepan. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the water is absorbed.
Remove from heat and let it sit for 5 minutes, then fluff with a fork. In a large bowl, combine the shredded red cabbage, diced bell peppers, chopped parsley, and sliced almonds.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing. Mix the cooked quinoa into the vegetables, drizzle with the dressing, and toss to combine.
If desired, sprinkle with feta cheese before serving.
Extra Tips:
For added flavor, consider roasting the almonds before adding them to the salad. You can also experiment with different dressings; a lemon vinaigrette or a yogurt-based dressing can both work well.
This salad can be made ahead of time and stored in the refrigerator for up to two days, allowing the flavors to meld together beautifully. Feel free to add other ingredients like diced avocado, cranberries, or chickpeas for extra texture and flavor!