How to Cook Red Cabbage

Red cabbage is a crunchy and strongly-flavored vegetable that is high in potassium and vitamin C. Most people associate cabbage with cold side dishes, such as coleslaw, but red cabbage also is used in many hot side dishes. Red cabbage can be boiled and made into sauerkraut, or it can be sauteed in a pan to bring out its natural sweetness. Although boiled cabbage is a traditional dish for many countries like Ireland or Germany, the vegetable is versatile and can also be lightly simmered with other ingredients. The following steps about cooking red cabbage will help you bring a healthy side dish to the table.

Method 1

Method 1 of 3:

Boiling Red Cabbage

1
Prepare the cabbage. Rinse the head of red cabbage under cold, running water. Pat the cabbage dry with a paper towel. Slice the cabbage into small wedges using a knife.^{[1]
X
Research source}
2
Cook the cabbage. Fill a large stockpot halfway with water. Add 1 tsp. (5 ml) of salt per 1 qt. (.95 liter) of water. Add the cabbage wedges. Bring the water to a boil and reduce the heat to medium. Boil the cabbage for 1 hour,^{[2]
X
Research source} uncovered, until it is tender when pierced with a fork. Pour off half of the liquid and add butter and salt to taste.

Method 2

Method 2 of 3:

Sautéing Red Cabbage

1
Prepare the cabbage. Rinse the cabbage under cold, running water. Pull off the outer leaves and cut off the bottom of the cabbage with a knife. Cut half of the cabbage into thin slices.^{[3]
X
Research source}
2
Cook the cabbage. Heat a skillet on the stove over medium high heat. Add 2 tbsp. (30 ml) of extra virgin olive oil. Add 1 small onion, chopped. Add the cabbage, stir, and sauté it for 3 to 5 minutes until it wilts. Add 1/3 cup (78.8 ml) of apple cider vinegar to the skillet. Sprinkle 2 tbsp. (30 ml) of sugar over the cabbage and stir it. Season the mixture with 1 tsp. (5 ml) of mustard seed, and salt and pepper to taste. Cook for an additional 10 minutes before serving.^{[4]
X
Research source}

Method 3

Method 3 of 3:

Slow Simmering Red Cabbage

1
Prepare the cabbage. Rinse the cabbage under cold, running water. Pat the cabbage dry with a paper towel. Cut the cabbage into 6 wedges using a knife.
2
Cook the cabbage. Add ¹⁄₂ inch (1.3 cm) of water to a skillet. Bring the water to a boil. Add the cabbage wedges and 1/2 tsp. (2.5 ml) of salt. Reduce the heat to a simmer, cover the skillet, and cook the cabbage for 8 to 10 minutes. Turn the wedges of cabbage and continue to cook them for another 8 to 10 minutes. Pour off any water and return the cabbage to the stove, allowing all of the moisture to evaporate. Add 3 to 4 tbsp. (44 ml to 51 ml) of melted butter. Salt and pepper to taste.^{[5]
X
Research source}
3
Finished.

Community Q&A

Question

Can I freeze braised red cabbage?

Community Answer

Yes, you can. I always make loads more than I need and freeze the excess.
Question

How can the red cabbage retain its color?

Community Answer

After boiling, drain and sprinkle balsamic vinegar when adding the brown sugar to the frying pan. Stir in well to coat all the cabbage. Due to the acidity in the balsamic vinegar, the cabbage will retain its color.
Question

What kind of foods complement red cabbage?

Community Answer

Cooked pork, roasted or made into sausages, goes very well with red cabbage, as does roast chicken or ham.