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Red Cabbage

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What is it?

Red cabbage, which leans more to a purply-pink than actual red, is a gorgeous sister of green (or white) cabbage. It has a slightly more peppery flavor. Pretty and tasty in slaws, it also stars in braises.

Kitchen math:

1 head = about 1 1/2 lb.

Don’t have it?

Green cabbage

How to choose:

Choose heads that are heavy and firm. Avoid any with a dried or cracked stem, which indicates an old cabbage that?s liable to be bitter.

How to prep:

Remove any wilted outer leaves before slicing or shredding. Remove the tough inner core as well. The coloring that makes red cabbage so pretty (and looks great in salads and slaws) fades with cooking to a drab gray. But cooking red cabbage in an acidic liquid such as wine or vinegar does help the vegetable retain its color.

How to store:

Store red cabbage whole in the refrigerator where is can keep well for at least 2 weeks.


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Leave a Comment


  • pansarra | 03/18/2018

    I made this with the olive oil instead of coconut oil. The dressing is what makes it great. The salty, sweet, and soy sauce compliments cabbage and especially the cucumbers. The only addition I think would improve this recipe is to add a little chili oil to the dressing. Yummy.

  • cook1000 | 12/03/2017

    I have no experience with coconut oil but thought it is solid at room temp. Should it be warmed prior to whisking dressing ingredients? Will be trying with mild olive oil tonight!

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