10+ Red Cabbage Recipes to Brighten Up Your Meals

Red cabbage brings color, crunch, and flavor to your plate. It’s easy to prep and fits into all sorts of dishes, from salads to warm sides.

You can toss red cabbage into simple, tasty recipes that work for everyday cooking.

Whether you’re after something quick or want to get a little fancy, red cabbage recipes have you covered. There are so many ways to enjoy this healthy veggie that are both satisfying and no-fuss.

Ingredients

• Red cabbage
• Olive oil
• Vinegar
• Salt
• Pepper

Cooking Instructions

1. Wash and shred the red cabbage.
2. Heat olive oil in a pan over medium heat (about 350°F/175°C).
3. Add cabbage and cook for 5-10 minutes until slightly soft.
4. Add vinegar, salt, and pepper to taste.
5. Stir well and cook for another 5 minutes.
6. Serve warm or cold, as you like.

1) Sweet and Sour German Red Cabbage

This classic German red cabbage is simple and packed with flavor. You cook the cabbage slowly with vinegar and sugar, which gives it a sweet-sour kick.

It goes great with sausages or pork, or really any hearty meal. Apples and spices like cloves add some extra depth, and gentle cooking lets the cabbage soak up all those good flavors.

You can get this dish on the table in about 30 minutes. It’s a quick way to add color and interest to your dinner.

Ingredients

• 2 pounds red cabbage, shredded
• 2 medium apples, peeled and shredded
• 1/3 to 2/3 cup vinegar
• 1/4 cup brown sugar
• 2 cloves
• 2 tablespoons butter or oil
• Salt and pepper to taste

Cooking Instructions

1. Melt butter or oil in a large pan over medium heat.
2. Add shredded cabbage, apples, salt, and pepper.
3. Stir in vinegar, brown sugar, and cloves.
4. Cover and simmer on low for about 30 minutes until cabbage is tender.
5. Stir occasionally and adjust seasoning before serving.

You can find a good example of this recipe at Simply Recipes.

2) Braised Red Cabbage with Apples

Braised red cabbage with apples is a cozy, easy dish for any day. The apples bring sweetness that goes so well with the cabbage’s tang.

Start by slowly cooking sliced onions and cabbage. Add chopped apples for that sweet boost. A splash of vinegar or balsamic keeps things lively as everything softens together.

This dish reheats well, so you can make it ahead. The flavors feel fresh but comforting.

Ingredients

• 2 to 2½ pounds red cabbage, thinly sliced
• 1 to 1½ onions, thinly sliced
• 2 apples, peeled and chopped
• 1 tablespoon vegetable oil or butter
• ¼ cup balsamic vinegar or apple cider vinegar
• ½ cup water
• Salt to taste

Cooking Instructions

1. Heat oil or butter in a large pan over medium heat.
2. Add onions and cook until soft.
3. Toss in cabbage and stir for a few minutes.
4. Add apples, vinegar, water, and salt.
5. Cover and simmer on low for 30-40 minutes until cabbage is tender.
6. Stir now and then to keep it from sticking.

For more details, check this braised red cabbage with apples recipe.

3) Roasted Red Cabbage Wedges

Roasting red cabbage wedges brings out their sweetness and a bit of crunch. Keep the core in so the wedges stay together.

You just need a few ingredients: olive oil, maybe za’atar or garlic, and your favorite spices. Bake them until you see caramelized edges and a tender middle.

This dish is colorful and healthy, and it fits with all kinds of meals. Roast at 400°F (200°C) for 25-30 minutes, flipping halfway. The insides should be soft, but the edges crisp.

Ingredients

• 1 small head of red cabbage
• 3 tablespoons extra virgin olive oil
• 1 tablespoon za’atar or seasoning of your choice
• Salt, to taste
• Pepper, to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Cut cabbage into 8 wedges, keeping the core.
3. Brush wedges with olive oil and season with za’atar, salt, and pepper.
4. Arrange on a baking sheet in a single layer.
5. Roast for 25-30 minutes, flipping halfway.
6. Serve warm.

For more tips, see this roasted red cabbage wedges recipe.

4) Red Cabbage and Sausage Soup

Red cabbage and sausage soup is hearty and quick to make—about 45 minutes start to finish. The cabbage gives a nice crunch and color.

Some versions include potatoes and black-eyed peas for extra heartiness. Sausage brings plenty of flavor, so you don’t need a lot of extra spices.

You can make this soup on the stove or in a slow cooker, which is handy if you’re busy. Leftovers freeze well, too.

Ingredients

• 1 small head red cabbage, chopped
• 1 pound sausage (Italian or Polish)
• 2 potatoes, peeled and diced
• 1 cup black-eyed peas (optional)
• 1 onion, chopped
• 4 cups chicken or vegetable broth
• Salt and pepper to taste

Cooking Instructions

1. Brown sausage in a large pot over medium heat.
2. Add onion and cook until soft.
3. Stir in cabbage, potatoes, and peas.
4. Pour in broth and bring to a boil.
5. Lower heat and simmer for 30-40 minutes until potatoes are soft.
6. Season with salt and pepper before serving.

5) Red Cabbage Slaw with Lime Dressing

Red cabbage slaw with lime dressing is fresh and super quick. The lime juice makes the cabbage pop, and it’s great as a side or taco topping.

The dressing is simple: lime, olive oil, and a touch of honey. Cilantro adds a burst of herbal flavor.

You can throw in garlic or cumin for more depth if you’re into that. It’s healthy, colorful, and goes with grilled meats or seafood.

Ingredients

• 1 whole red cabbage, sliced thin
• 1/3 cup lime juice
• 1/2 cup olive oil
• 2 garlic cloves, chopped (optional)
• 1 tablespoon honey
• 1 bunch fresh cilantro, roughly chopped
• Salt and pepper to taste

Cooking Instructions

1. Slice red cabbage thin and toss in a bowl.
2. Whisk lime juice, olive oil, honey, garlic, salt, and pepper.
3. Pour over cabbage and toss to coat.
4. Add cilantro just before serving.
5. Chill for 10 minutes or serve right away.

For a detailed recipe, see Red Cabbage Slaw with Honey-Lime-Cumin Vinaigrette.

6) Wintry Braised Red Cabbage with Caraway Seeds

Braised red cabbage with caraway seeds is perfect for cold weather. Slow cooking makes the cabbage soft and full of flavor, and caraway seeds bring a warm, nutty note.

A bit of vinegar adds tang, balancing the cabbage’s natural sweetness. This side dish goes well with any hearty main.

As it cooks, the flavors really come together. You end up with tender cabbage and a gentle spice from the caraway.

Ingredients

• 1 medium red cabbage, shredded
• 1 tablespoon caraway seeds
• 2 tablespoons white vinegar
• 1 small onion, sliced
• 2 tablespoons butter or oil
• 1 tablespoon brown sugar
• Salt and pepper to taste

Cooking Instructions

1. Heat butter or oil in a large pan over medium.
2. Add onion and cook until soft.
3. Stir in cabbage and brown sugar, cook for 5 minutes.
4. Add caraway seeds and vinegar, mix well.
5. Cover and simmer on low for 30-40 minutes until cabbage is tender.
6. Season with salt and pepper before serving.

7) Sautéed Red Cabbage with Apple Cider Vinegar

Sautéed red cabbage with apple cider vinegar is a quick, tasty side. Start with oil in a pan, cook some onions, then toss in shredded cabbage and stir until it softens.

Add apple cider vinegar for a tangy punch. Let it cook a few more minutes so the cabbage soaks it up. Salt, pepper, and a bit of sugar (if you want) round it out.

This side goes well with meat or stands alone. Slices of green apple make it extra fresh and sweet if you’re in the mood.

Ingredients

• 1/2 head red cabbage, thinly sliced
• 1 small red onion, sliced
• 1 tbsp oil (avocado or vegetable)
• 2-4 tbsp apple cider vinegar
• 1 green apple, thinly sliced (optional)
• Salt and pepper to taste
• 1 tsp sugar (optional)

Cooking Instructions

1. Heat oil in a skillet over medium.
2. Add onions and sauté 2-3 minutes until soft.
3. Add red cabbage, stir, and cook 5 minutes until it wilts a bit.
4. Pour in apple cider vinegar and stir.
5. Add green apple if you like, and cook 3 more minutes.
6. Season with salt, pepper, and sugar as you wish.
7. Serve warm.

For more tips, check out Balanced Bites’ sautéed red cabbage recipe.

8) Classic German Rotkohl with Brown Sugar and Cloves

This classic German Rotkohl brings together sweet and sour flavors. Brown sugar gives it a mellow sweetness, while cloves sneak in a gentle, cozy spice.

I love how the slow cooking makes the cabbage melt-in-your-mouth tender. It turns out to be a lovely side dish for so many meals.

Vinegar and apple add a bit of tang, and onion deepens the flavor. Red cabbage is really the star here, both for its taste and that bold color.

I find it pairs well with pork, sausage, or just as a punchy veggie side. If you’re looking for a taste of Germany at home, this one’s hard to beat.

Ingredients

• 1 head red cabbage, shredded
• 1 onion, diced
• 2 tablespoons brown sugar
• 1 apple, peeled and sliced
• 3 tablespoons vinegar
• 4 whole cloves
• 2 tablespoons butter or bacon fat
• Salt to taste

Cooking Instructions

1. Melt butter or bacon fat in a big pot over medium heat.
2. Toss in the onion and sauté until it softens up.
3. Add cabbage, apple, and cloves.
4. Sprinkle in brown sugar, pour in vinegar, and add salt. Stir everything together.
5. Cover the pot and let it simmer on low for 45 to 60 minutes. Give it a stir now and then.
6. Fish out the cloves before serving—nobody likes biting into those.
7. Serve it warm.

9) Red Cabbage Salad with Parsley and Scallions

This salad is all about crunch and freshness. Red cabbage brings a sharp bite, scallions add a mild edge, and parsley brightens everything up.

I like to keep the dressing simple—just lemon juice and maybe a splash of vinegar for zing. The colors pop on the plate, and honestly, it takes barely any time to throw together.

It’s a great match with grilled meats, but I’ll often eat it solo as a quick, healthy snack.

Ingredients

• 1 medium head red cabbage, shredded
• 2 bunches flat-leaf parsley, finely chopped
• 1 bunch green onions (scallions), chopped (white and green parts)
• 3 tablespoons lemon juice or sherry vinegar
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions

1. Shred the cabbage and dump it in a large bowl.
2. Add parsley and scallions.
3. Whisk together lemon juice (or vinegar), olive oil, salt, and pepper in a small bowl.
4. Pour the dressing over the cabbage mix and toss until coated.
5. Let it sit for about 10 minutes so the flavors can meld.

This recipe is adapted from a red cabbage and parsley salad you can find online.

10) Chef John’s Braised Red Cabbage

Chef John’s braised red cabbage is honestly a breeze to make. It’s got that simple, comforting flavor that just works.

He cooks the cabbage slowly with butter, red wine, and a splash of vinegar. You end up with cabbage that’s soft, flavorful, and not overly sweet or tangy.

This dish pairs well with pork or chicken, though I’d eat it next to just about anything. The recipe calls for ingredients you probably already have on hand, which is always a win.

Red wine gives it a bit of depth, while the vinegar keeps things bright. The cabbage turns out tender, not mushy, and still holds a little bite.

Ingredients

• 1 small head red cabbage, thinly sliced
• 2 tablespoons butter
• 1/3 cup water
• 1/4 cup red wine
• 2 tablespoons red wine vinegar
• Salt to taste

Cooking Instructions

1. Melt the butter in a large pan over medium heat.
2. Toss in the sliced cabbage and stir it around to coat with butter.
3. Pour in the water, red wine, and vinegar.
4. Cover the pan and let it simmer on low for about 30 minutes.
5. Stir now and then, and add salt to taste.
6. Cook until the cabbage is soft but still has a bit of texture.