How to Cook Red Cabbage (5 Easy & Delicious Ways)

Red cabbage is one of those vegetables we often buy with the best intentions… and then it sits in the crisper drawer staring back at us. The good news? This colorful veggie is incredibly easy to cook and can turn into the most vibrant side dish on your plate in just a few minutes.

Whether you love it sweet and tangy for the holidays, sautéed for quick weeknight dinners, or roasted into crispy “steaks,” red cabbage deserves a regular place on your table. It’s packed with nutrients, budget-friendly, and adds that gorgeous pop of purple that makes any meal feel special.

In this guide, I’ll show you five simple and delicious ways to cook red cabbage from stovetop to oven to even a no-cook pickled version. Each method includes step-by-step instructions, flavorful variations, and serving ideas so you can pick the one that matches your mood (and your fridge contents!).

What You’ll Need

The beauty of red cabbage is that you don’t need anything fancy to make it taste amazing. Below are the core ingredients you’ll use in different methods throughout this guide with quick notes on why they matter.

Ingredient	Why It Helps
Red cabbage (½–1 head)	The star! Shred it thin for quick cooking or slice into wedges for roasting.
Oil or butter	Fat helps soften the cabbage and carry extra flavor. Butter adds richness; oil keeps it lighter.
Salt & pepper	Essential seasoning to bring out natural sweetness.
Acid (vinegar, lemon juice, or citrus)	Keeps the beautiful purple color and adds bright flavor balance. A must!
Aromatics (onion, garlic)	Build savory depth and warmth in any recipe.
Sweetness (apples, maple syrup, brown sugar)	Balances tanginess, especially in braised cabbage recipes.
Broth or water	Helps soften cabbage in braising or slow cooking.
Spices (bay leaf, cinnamon, caraway, mustard seeds)	Classic flavors in European cuisine optional, but so good.

Quick Tip: If you cook red cabbage without acid, it may turn blue or muddy in color. Just a splash of apple cider vinegar or lemon juice keeps it vibrant and gorgeous.

5 Best Ways to Cook Red Cabbage

1. Sautéed Red Cabbage (Quick & Easy)

A fast, flavorful option for weeknight dinners tender with a little bite, and perfect alongside chicken, sausage, or pork.

Serves: 4
Ready In: 10–15 minutes

Ingredients

• 4 cups shredded red cabbage
• 1 tablespoon oil or butter
• ½ onion, sliced (optional)
• 1 tablespoon apple cider vinegar or lemon juice
• Salt and pepper, to taste

Instructions

1. Heat oil or butter in a large skillet over medium heat.
2. Add the sliced onion (if using) and cook 2–3 minutes until softened.
3. Add the shredded cabbage and season with salt and pepper.
4. Cook 5–8 minutes, stirring occasionally, until tender but still bright.
5. Finish with vinegar or lemon juice and adjust seasoning before serving.

Variations

• Add 1 grated apple for natural sweetness
• Garlic, chili flakes, or smoked paprika for more flavor
• Finish with butter for extra richness

Serving Ideas: Serve with sausages, pork chops, roast chicken, or mashed potatoes.

Storage: Refrigerate up to 4 days. Reheat in a skillet for best texture.

2. Braised Red Cabbage with Apples (Sweet + Tangy)

This cozy side dish strikes just the right balance slightly sweet, pleasantly tangy, and full of rich color. A great match for weeknight roasts and holiday meals alike.

Serves: 6
Ready In: 40–50 minutes

Ingredients

• 6 cups thinly sliced red cabbage
• 1 large apple, peeled and sliced (Honeycrisp or Granny Smith)
• ½ onion, thinly sliced
• 2 tablespoons butter or oil
• ½ cup apple cider vinegar
• ¼ cup water or broth
• 1 tablespoon brown sugar or maple syrup
• Salt and pepper, to taste
• Optional: 1 bay leaf or pinch of cinnamon for warmth

Instructions

1. Melt butter in a large pot over medium heat. Add onion and cook 3–4 minutes until softened.
2. Stir in cabbage and apple. Season with salt and pepper.
3. Pour in vinegar, water (or broth), and sweetener. Add bay leaf or cinnamon if using.
4. Cover and reduce heat to low. Simmer 30–40 minutes, stirring occasionally, until cabbage is tender and flavors are blended.
5. Remove lid for the last 5 minutes if you’d like extra liquid to reduce.

Variations

• Add raisins or cranberries for more sweetness
• Swap vinegar for red wine for richer flavor
• Stir in a spoonful of wholegrain mustard at the end

Serving Ideas: Beautiful with roasted chicken, pork tenderloin, sausages, or holiday dinners.

Storage: Refrigerate up to 5 days. Freezes well for up to 3 months.

3. Roasted Red Cabbage Steaks (Crispy & Tender)

Roasting transforms red cabbage into a totally new experience caramelized edges, tender centers, and loads of flavor with minimal effort. A stunning side dish for both casual and holiday meals.

Serves: 4
Ready In: 35–45 minutes

Ingredients

• 1 medium red cabbage
• 2–3 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice cabbage into 1-inch thick “steaks,” keeping the core intact so they hold together.
3. Arrange on the baking sheet and brush both sides with olive oil.
4. Season generously with salt and pepper.
5. Roast 25–35 minutes, flipping halfway, until edges are browned and centers are tender.
6. Serve warm.

Variations

• Balsamic Drizzle: Finish with balsamic glaze and a sprinkle of feta or walnuts
• Garlic & Herbs: Add minced garlic + thyme before roasting
• Spicy Twist: Sprinkle with chili flakes or smoked paprika

Serving Ideas: Great with grilled meats, veggie bowls, or topped with tahini sauce for a plant-based meal.

Storage: Refrigerate up to 4 days. Reheat in oven to restore crispiness.

4. Slow Cooker Red Cabbage (Hands-Off & Flavor-Packed)

If you want the cozy sweetness of braised red cabbage without babysitting the stovetop, this slow cooker version is a dream. It cooks down beautifully while you focus on the rest of dinner.

Serves: 6
Ready In: 3–4 hours (on High: 2–2½ hours)

Ingredients

• 6 cups shredded or thinly sliced red cabbage
• 1 large apple, sliced
• ½ onion, sliced
• ½ cup apple cider vinegar
• ¼ cup water or broth
• 1–2 tablespoons brown sugar or maple syrup
• 1 tablespoon butter or oil
• Salt and pepper, to taste

Instructions

1. Add cabbage, apple, and onion to the slow cooker.
2. Drizzle with butter or oil, then pour over vinegar, water/broth, and sweetener.
3. Season with salt and pepper. Stir everything together.
4. Cook on High for 2–2½ hours or Low for 3–4 hours, stirring once halfway.
5. Taste and adjust seasoning or sweetness before serving.

Variations

• Add a cinnamon stick or bay leaf for depth
• Stir in raisins in the last 15 minutes
• Boost brightness with a squeeze of lemon before serving

Serving Ideas: Perfect for holiday buffets, Sunday roasts, sausages, and hearty cold-weather meals.

Storage: Keeps up to 5 days in the fridge or 3 months in the freezer.

5. Quick Pickled Red Cabbage (No Cook!)

This quick-pickle method keeps cabbage snappy and gorgeously bright. It’s the easiest way to add crunch and color to tacos, burgers, sandwiches, and salads without turning on the stove.

Serves: 6
Ready In: 15 minutes (plus chilling time)

Ingredients

• 4 cups thinly sliced red cabbage
• ½ cup apple cider vinegar
• ½ cup water
• 1 tablespoon sugar (or honey)
• 1 teaspoon salt

Instructions

1. Add shredded cabbage to a bowl or large jar.
2. In a measuring cup, whisk vinegar, water, sugar, and salt until dissolved.
3. Pour brine over cabbage and press down so everything is submerged.
4. Let sit at room temperature for 15 minutes before serving longer for more flavor.
5. Refrigerate for best results and use within one week.

Variations

• Add sliced jalapeño for heat
• Add garlic or ginger for extra zing
• Swap cider vinegar for lime juice when making taco toppings

Serving Ideas: Perfect on pulled pork sandwiches, fish tacos, grain bowls, wraps, and salads.

Storage: Refrigerate for up to 7 days.

How to Cut Red Cabbage

Cutting red cabbage is easy once you know the basics. Here’s the simplest way to prep it for any cooking method:

1. Remove any damaged outer leaves and rinse the cabbage.
2. Cut the cabbage in half through the core.
3. Slice each half again to create quarters.
4. Remove the tough core from each quarter.
5. Slice or shred to your preferred thickness.

Thinner slices cook faster. Thicker cuts are great for roasting.

Seasoning Ideas & Flavor Boosters

Red cabbage is a natural flavor sponge it pairs beautifully with sweet, savory, tangy, and spicy seasonings. Try these combinations depending on the dish you’re serving:

What to Serve With Red Cabbage

Red cabbage shines as a side dish because it adds color, flavor, and nutrition to so many meals. Here are serving ideas to fit weeknights, holidays, and everything in between.

More Cabbage Recipes

One-Pot Cooking Rocks!