Excellent healthy recipes for red cabbage in 6 variants

Are you in the mood for something healthy and tasty at the same time?

Try our red cabbage recipes.

Learn how to prepare this vitamin-packed vegetable in combination with beetroot, apples or cranberries.

You won’t even lose the instructions on how to pickle cabbage correctly.

You have a lot to look forward to!

Stewed red cabbage with apples

This is a variation of the classic cabbage that never stops entertaining. You can serve it, for example, with bulgur, but also as a side dish to duck or goose.

Ingredients

• 1 large red cabbage, approx. 1 kg, cut into thin strips
• 2 tablespoons of rapeseed oil
• 1 small onion, thinly sliced
• 2 apples, such as Granny Smith, peeled, cored and sliced
• 1/3 cup balsamic vinegar
• ¼ teaspoon ground allspice
• salt and freshly ground pepper to taste

Method

1. Prepare the cabbage and water with cold water.
2. Meanwhile, prepare the remaining ingredients.
3. Heat the oil in a large pan or saucepan and add the onion.
4. Cook, stirring constantly, for about 3 minutes.
5. Add 2 tablespoons balsamic vinegar and cook, stirring, until mixture is golden, then add apples and stir for 2-3 minutes.
6. Drain the cabbage and add to the pot.
7. Mix thoroughly, then sprinkle with new spices, add another 2 tablespoons of balsamic vinegar and salt to taste.
8. Mix together.
9. Close the pot and cook on a low flame for about an hour, stirring occasionally.
10. Add freshly ground pepper, season with salt and pepper, and add an additional tablespoon or two of balsamic vinegar as needed.

This dish tastes even better the day after you make it. It will last five days in the fridge.

Cabbage salad with carrots and mint

A colorful, refreshing, crunchy salad that goes well with almost any cuisine, including Asian, Mexican, South American or European.

Ingredients

Salad

• 4 cups finely shredded red cabbage
• 1 carrot cut into thin strips
• a handful of mint leaves, roughly chopped

Dressing

• 2 tablespoons of lemon juice
• 3 tablespoons of olive oil
• ½ teaspoon of salt
• black pepper

Method

1. Mix all the salad ingredients in a bowl.
2. Make a dressing of lemon juice, olive oil, salt and pepper, then mix with the salad.

Slow cooked cabbage with cranberries

A delicious holiday meal that is simple to prepare. It’s vegan and gluten-free, so it really pleases everyone.

Ingredients

• 0.5 kg of red cabbage
• 1 onion
• 2 apples
• ½ cup fresh cranberries
• 4 tablespoons of brown sugar
• 1 stick of cinnamon
• 5 cloves
• 1 star anise
• 3 teaspoons of red wine vinegar

Method

1. Quarter the cabbage, remove the core and outer leaves, and slice thinly.
2. Peel and chop the onion.
3. Peel the apples, remove the cores and cut them.
4. Lightly oil the inside of the slow cooker, add all the ingredients and mix well.
5. Add enough water to reach about 2.5 cm in the pot.
6. Cook for about an hour on high heat, then lower the heat and continue cooking for another 5 hours. Stir occasionally.
7. If necessary, open the lid for the last hour of cooking to allow some of the liquid to boil off.

Red cabbage and beetroot salad

This refreshing, tangy salad is a great companion for summer barbecues. The combination of red cabbage and beets will disarm you!

Ingredients

• 3 thick crushed garlic cloves
• 1 tablespoon Dijon mustard
• 1 tablespoon of red wine vinegar
• 3 tablespoons of extra virgin olive oil
• 450 g of raw beetroot
• 100 g of chopped red cabbage
• 1 small bunch of chopped spring onions
• 2 tablespoons chopped fresh parsley
• 1 tablespoon of poppy seeds

Method

1. Place the garlic, mustard and vinegar in a bowl and mix well.
2. Gradually mix in the olive oil.
3. Set aside.
4. Peel the beetroot and grate it.
5. Place in a bowl with the chopped cabbage and spring onions, parsley and poppy seeds.
6. Pour over the dressing and mix well with the help of two forks.

Pickled sauerkraut

Cabbage processed in this way is more digestible than normal vegetables and its nutrients are more easily assimilated by our body. In addition, it is loaded with probiotics, which are good for our digestive system and overall health.

Ingredients

• 1 head of red cabbage
• 4 cups of water
• 1 tablespoon of sea salt
• 1 teaspoon cumin (optional)
• 8-10 dried juniper berries (optional)

Method

1. Split the cabbage.
2. Strip it of the thick core and the end of the stems.
3. Cut the cabbage into strips.
4. Transfer it to clean glasses and sprinkle with cumin and juniper berries.
5. Mix the water and salt in a bowl until the salt dissolves.
6. Cover the cabbage and spices with the salt solution.
7. Gently press the cabbage to release air bubbles and submerge in the brine.
8. Cover the jar with a lid.
9. Place the jar on a plate to catch any overflow that may occur once active fermentation begins.
10. Leave the jar at room temperature for 3 days.
11. During this time, remove the lid at least once a day and check that the cabbage is still submerged in the brine (add more brine if necessary).
12. You should see bubbles at the top, which is a sign that fermentation is taking place.
13. After 3 days, the cabbage should have a clean, slightly sour smell and taste.
14. Put the glass in the fridge (at this stage there is no need to put a plate under it).
15. Wait at least another 5 days for the sauerkraut flavor to fully develop.
16. Sauerkraut can last up to 6 months in the fridge, but it is best within 3 months.

If you enjoy sauerkraut, get inspired by other great sauerkraut recipes .

Winter vegetable soup

This nutritious thick soup is a blend of flavors and textures that work together in perfect harmony to create a hearty and nutritious meal that will warm you up.

Ingredients

• 300 g red cabbage, cut into 5 mm thick slices, without the hard core
• 250 g peeled potatoes, cut into cubes
• 1 onion finely chopped
• 1 medium carrot, peeled and diced
• 40 g celery, peeled and diced
• ½ leek, cut lengthwise, finely chopped
• 50 g finely chopped spinach
• 2-3 tablespoons: parsley, dill and chives, finely chopped
• 1 bay leaf
• 2 balls of allspice
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of butter
• 1 clove of finely grated garlic
• 3 tablespoons of olive oil
• 1.5 l of vegetable broth
• sea salt and pepper to taste

Method

1. Heat 3 tablespoons of oil in a pot, add bay leaf, allspice, onion, leek and cabbage.
2. Stir and cook over medium heat for 5 minutes, stirring frequently.
3. Add carrots, celery, potatoes, stock and balsamic vinegar, stir, cover and bring to a boil.
4. Reduce the heat and simmer, stirring occasionally, for about 25 minutes (or until the vegetables are cooked).
5. Add spinach, herbs, garlic, butter and season.
6. Add a little water/stock if needed.
7. Cook for another 2 minutes.
8. Remove from heat and serve.

Red cabbage and its benefits for health

It is a nutrient-dense vegetable that is low in fat and calories , making it a great weight loss aid. It contains a lot of water and is a good source of fiber and antioxidants. In addition, it has a positive effect on:

• bones
• digestive system
• heart.

Like all varieties of cabbage, red cabbage is also rich in vitamin C and vitamin K. Among the antioxidants, anthocyanins are abundantly represented in it, which reduce the risk of, for example, cancer, osteoporosis and heart disease.

Red cabbage also contains other vitamins and minerals , such as:

• vitamin A
• folate
• vitamin B6
• vitamin E
• calcium
• magnesium
• potassium
• manganese
• phosphorus
• zinc
• riboflavin
• thiamin.

It is a vegetable that you can prepare in many different delicious ways and our recipes are proof of that. Write to us in which preparation you like red cabbage best. We look forward!