What to do with red cabbage

ryseryse_2004October 8, 2013

Other than slaw, I don't know what to do with it. I have 5 of them from the garden -- they are very small but still I will need to use them up.

Thank you for reporting this comment. Undo

Chop them up and sauté slowly in a bit of butter or oil with some chopped onion and apples mixed in. A splash of acid like basalmic vinegar with help retain the color. Annie gave me the idea on a WFD thread of cooking red cabbage with pears and it was a great combination.

I also like to steam red cabbage wedges in apple cider and serve with grilled bratwurst.

This post was edited by ruthanna on Tue, Oct 8, 13 at 18:48

    Bookmark   October 8, 2013 at 4:28PM
Thank you for reporting this comment. Undo

Oh yum! We eat a lot of red cabbage as Ruthanna has described. As an aside, it freezes after cooking very well and then can be heated in the micro for a fast side mid-week.


    Bookmark   October 8, 2013 at 4:40PM
Thank you for reporting this comment. Undo

-Make sauerkraut.
-Dehydrate it.
-Canned pickled cabbage (link below)


Here is a link that might be useful: Pickled Cabbage

    Bookmark   October 8, 2013 at 6:09PM
Thank you for reporting this comment. Undo

I made it last week for DH as a side dish with roast chicken. I was out of apples so along with the oil, seasonings and balsamic,I added a large spoonful of orange juice concentrate. I keep it on hand in the freezer to add in for flavor. I don't eat cabbage, but he told me that this recipe (what recipe? LOL) was a keeper!

    Bookmark   October 8, 2013 at 10:33PM
Thank you for reporting this comment. Undo

Sharon CB, a long-time contributor to this forum, posted my favorite red cabbage recipe:


Serves 4 - 6

1 TBS olive oil
1 onion, sliced
1 large apple, cored and chopped
1 small red cabbage, quartered, cored and thinly shredded - (6 cups shredded)
1 full cup (9 fl oz) apple juice (250 ml) [I like to use cider]
3 TBS balsamic vinegar
1 TBS sugar substitute [I use real sugar]
1 teasp sea salt
1/2 teasp freshly ground black pepper

1. Heat the olive oil over a medium-high heat in a deep frying pan. Cook the onion and apple for 5 minutes or until softened. Stir in the cabbage and toss well.
Add the apple juice, vinegar, sugar substitute and seasoning and stir.

2. Reduce the heat and simmer, covered, for 30 minutes or until the liquid reduces completely and the cabbage is tender. Check seasoning and serve.

    Bookmark   October 9, 2013 at 10:20AM
Thank you for reporting this comment. Undo

First thing that comes to mind is Borscht (spelling). Haven't had it in years.

    Bookmark   October 9, 2013 at 11:38AM
Thank you for reporting this comment. Undo

I made this for lunch today.... great use for end of the garden produce and basil. -Grainlady

(source: Mrs. Dash)

Makes 4 servings

2 tomatoes, diced (about 2 cups) [You could easily use less.]
1 c. diced fresh mozzarella cheese
1 c. shredded cabbage
2 T. chopped fresh basil leaves
2 T. olive oil
2 T. balsamic vinegar
1 T. Mrs. DASH Tomato Basil Garlic Seasoning Blend (I used much less.)

Combine all ingredients in large bowl. Toss well to coat.

    Bookmark   October 9, 2013 at 3:01PM
Thank you for reporting this comment. Undo


Here's a link to a recipe for meat loaf, mashed potatoes and red cabbage as seen in A Christmas Story

Here is a link that might be useful: Recipes??!!

    Bookmark   October 9, 2013 at 7:16PM
Thank you for reporting this comment. Undo

I use Sharon CB's recipe too. If I have some on hand, I'll fry 2 pieces of bacon and use a bit of the fat for cooking the vegetables. Then crumble the bacon on top of each serving. But it definitely doesn't need bacon -- it's delicious as is.

    Bookmark   October 9, 2013 at 7:21PM
Thank you for reporting this comment. Undo

I also use SharonCB's recipe, or this one with pears from Cooking Light:

Spiced Red Cabbage with Pears

1 teaspoon olive oil
1 1/2 cups thinly sliced onion, separated into rings
6 cups sliced red cabbage
1/3 cup red wine vinegar
2 tablespoons sugar
2 bay leaves
1 (3-inch) cinnamon stick
1 1/2 cups thinly sliced peeled Anjou pear (about 2 pears)
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Stir in cabbage, vinegar, sugar, bay leaves, and cinnamon stick; cover, reduce heat, and simmer 15 minutes or until cabbage is tender. Stir in pear, salt, and pepper; cover and cook 5 minutes. Discard bay leaves and cinnamon stick.

I think this would work with green cabbage too, but not as pretty.


    Bookmark   October 9, 2013 at 7:23PM
Thank you for reporting this comment. Undo

We have some huge heads of red cabbage to deal with, so I'm glad to see this thread.

I made one of the heads into this Ruby Kraut (full recipe link below). A nearly-five-pound head fit into a half gallon wide mouth canning jar...I must be a good smoosher, hehe. It turned out great. We made cole slaw with it the other night...a little mayo and a tich of sugar...yum.

Ruby Kraut
Makes 4 quarts


For the vegetables
4 pounds red cabbage
1 pound carrots
3 tablespoons pickling salt

For the spices
2 teaspoons celery seeds, divided
2 teaspoons dill seeds, divided
2 teaspoons black peppercorns, divided
2 bay leaves

For the brine (optional, if needed)
4 cups water
2 tablespoons pickling salt

A couple of years ago I made a batch of Spiced Red Cabbage from the Ball Complete Book of Home Preserving. Wasn't too thrilled with it, and then I threw a pint on the stove with a couple of browned pork chops nestled in and cooked it slow. Really good.

Here is a link that might be useful: Ruby Kraut

    Bookmark   October 10, 2013 at 1:00AM
Thank you for reporting this comment. Undo

My first year out of a gardening dozen to have tiny cabbage heads. Just a couple dozen and one new (to me) variety that is a pointed cone shape. Very loose core of leaves. Seems some army of bug used them as an out-house, but still clear leaves unharmed. (i oh so rinsed it!)
I made similar....sauteed onion, garlic, matchstick cut beet, shredded cabbage and a couple asian pears. Covered and steamed till barely soft. Tossed in some celery leaves and ac vinegar and a bit of lemon juice at the end. Had planned to freeze the leftovers but it was so good we ate it all.
No need for a sugar with the sweet pears.
It keeps so well in the fridge i have a few more to make another side dish. If i had a bigger harvest i would freeze it prepared for a winter side dish or an addition to a soup.

    Bookmark   October 10, 2013 at 4:08AM
Thank you for reporting this comment. Undo

This salad is a nice change of pace for a picnic or party.


2 medium heads red cabbage
1 1/2 cups crumbled Roquefort cheese
2 cups chopped fresh parsley
1/2 cup grainy Dijon mustard
3 1/2 cups Hellman's mayonnaise

Remove the outer leaves from each head of cabbage and reserve. Core the cabbages and finely shred them. Place the shredded cabbage in a large mixing bowl. Add 1 cup of the cheese and 1 cup of the parsley; toss to combine.

Whisk the mustard and mayo together and add to the cabbage mixture and toss to coat thoroughly.

Line a large serving bowl with the reserved cabbage leaves. Spoon the cabbage mixture into the leaves and garnish with the remaining Roquefort and parsley. Refrigerate at least two hours before serving.

    Bookmark   October 10, 2013 at 10:11AM
Sign Up to comment
More Discussions
It just dawned on me.....
that there's no Recipe Exchange forum anymore under...
Do you keep raisins in the frig?
I have never ever kept my raisins in the frig. My most...
Need Recipe Help
Need Recipe Help Our church hosts a Lenten Luncheon...
I still love cooking....
I still love cooking and sorry to have been MIA for...
Pasta rolling pin aka mattarello
I'm planning on purchasing a mattarello or pasta rolling...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™