red cabbage

Crunchy homemade coleslaw with lemon and mustard is one of the healthiest side dishes around.

Each serving provides 78 kcal, 4g protein, 10.5g carbohydrates (of which 10g sugars), 1g fat (of which 0.5g saturates), 6g fibre and 0.5g salt.

Healthy homemade coleslaw

100 grams/3½oz low-fat natural yoghurt

½ lemon, juice only

tbsp grainy mustard

tbsp roughly chopped soft herbs, mint

½ red onion, thinly sliced

carrots, peeled then peeled into ribbons

sea salt and black pepper

This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon

Braised red cabbage

red cabbage(about 900 grams)

red onion

soft light brown sugar

cider vinegar

milliliters red wine

butter

cinnamon

Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Serve this festive pickled red cabbage with cold cuts and sausage rolls on Boxing Day and beyond. It also makes a fantastic side dish for Christmas Day

Pickled red cabbage with walnuts & apple

red cabbagequartered, cored and finely shredded (with a mandoline, if you can)

red onions, finely sliced (with a mandoline, if you can)

red chilli

juniper berries

allspice berries

red wine vinegar

demerara sugar

walnuthalves, toasted and lightly crushed with a pestle and mortar

pack dill, chopped

Granny Smith apple, skin on, quartered, cored and sliced

Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.

Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.

When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.

My darkly decadent red cabbage is truly delicious with bold flavours that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring colour to your table.

Chorizo & pear red cabbage

chorizo

fennel seeds

red cabbage (1kg)

pears

This sweet-and-sour red cabbage makes an easy side dish for any German meal. Just four ingredients and ready 30 minutes! Great with sausages or pork chops.

Sweet and Sour German Red Cabbage

red cabbage, sliced 1/4-inch thick

sugar

balsamic vinegar

Kosher salt

black pepper

"Can you use monk fruit as a sub for the sugar?"

Sauté the cabbage: Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.

Add seasonings and simmer: Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
Cover and simmer until the cabbage is completely tender, stirring often, about 30 minutes total. Season to taste with salt and pepper.

"Delicious! Added a little bit of crisp bacon, some apple slices I had in the freezer and a pinch of ground cloves."

"I made Rouladen for dinner and wanted red cabbage and spaetzel (I was voted against the spaetzel and made mashed potatoes instead). Overall this was of course a very simple and quick recipe. We enjoyed it, however, my only critique is it was too sweet for my liking.  I will probably cut the sugar in half. Thanks for the recipe! I’ll try to modify it a little next time and see how it goes."

"So good, so easy, no prep time really, and not costly to tight budgets.   I made the \"notched up\" version.  Next time I'm asked to bring a dish to a dinner party, I'll bring this one if it pairs well with the menu.   If you skip the bacon, vegetarian-friendly too."

This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.

Braised Red Cabbage With Apples

canola oil

onion,

tart apples,

allspice

Salt

pepper

Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.

Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Braised red cabbage is one of my favorite easy side dishes! Easy, healthy, and colorful, this braised cabbage recipe goes with just about everything!

Easy Braised Red Cabbage

red cabbage (chopped)

apple

onion (slivered)

white sugar

water (may need more)

cloves

salt and pepper

Combine all ingredients in a large saucepan.

Bring to a boil, reduce heat to a low simmer and cover.

Cook covered for 90 minutes stirring occasionally. Add more water if needed.

Season to taste with salt and pepper and serve warm.

This is a super easy side dish that goes with almost any dishes. The bright colour of Sweet and Sour Pickled Red Cabbage is so attractive that you can even use a small amount of it as a garnish for grilled fish. The acidity of the sweet and sour pickling liquid  is milder than other vinegar-based pickled vegetables.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Sweet and Sour Pickled Red Cabbage

salt

tbsp rice wine vinegar

dashi stock ((note 1))

Put the shredded cabbage and salt in a bowl. Massage them to coat the cabbage pieces with salt well. Leave for 10-15 minutes to wilt the cabbage pieces.

Squeeze the water out of the cabbage and transfer it to a zip lock bag.

Mix the Pickling ingredients in a small bowl and mix well until the sugar is dissolved.

Add the pickling liquid to the bag, remove the air from the bag as much as possible and seal the bag (note 2).

Leave it for minimum 1 hour, preferably overnight in the fridge.

Serve a small amount of Sweet and Sour Pickled Red Cabbage as a side or a garnish for a main dish such as grilled fish.

If you are not using all the Pickled Red Cabbage immediately, transfer the cabbage with the pickling liquid to a jar, put the lid on and keep it in the fridge. It keeps for about 10 days.

Liven up weeknight meals and barbecues with this superhealthy side salad

Red cabbage & fennel coleslaw

red cabbage, shredded

carrots,

fennel bulb,

shallots, thinly sliced

mayonnaise

Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.

Celtic Red Cabbage With Pork And Red Currant Jelly is an easy to make dish that can be enjoyed year round but it is especially good during the cold season.

Celtic Red Cabbage With Pork And Red Currant Jelly

pork

apples

red currant jelly

Heat up the oil or butter in a...

Heat up the oil or butter in a large pan, on medium heat. Add the bite sized chopped meat and brown it on all sides.

Chop the onion and add it to the...

Chop the onion and add it to the meat. Sauté the onion until it becomes translucent. Stir once in a while.

Shred the red cabbage, peel and slice the...

Shred the red cabbage, peel and slice the apples and add both to the onion.

Add the vinegar, allspice and the salt and...

Add the vinegar, allspice and the salt and pepper.

Bring the whole mixture to a boil. Add...

Bring the whole mixture to a boil. Add the red currant jelly and stir until the jelly disolves.

Cover and simmer gently for about 45 minutes,...

Cover and simmer gently for about 45 minutes, until the cabbage is tender. If it needs a little bit more time, continue cooking until the cabbage is soft.

https://mediavine-res.cloudinary.com/video/upload/xdykidloxblg1rhlukpw.mp4

This Celtic Red Cabbage with Pork and Red Currant Jelly recipe can be made year-round and it is a great choice for those days when you just want to make a quick, easy and nutritious meal.

Celtic Red Cabbage with Pork and red currant jelly

Roasted Red Cabbage adds a splash of colour to any meal! The warm and comforting flavours of red cabbage and sweet apple in this easy vegan side dish are perfect served with all kinds of dinners. With minimal prep and lots of delicious flavours, it&#039;s simple enough to make on weeknights and impressive enough for holiday feasting. I&#039;ve even included instructions for transforming it from a side to a main by adding some vegan sausage while roasting!

Roasted Red Cabbage

kg / 35 oz or 1 small head red cabbage (thinly sliced)

onion (thinly sliced)

thyme

sage

maple syrup

olive oil

salt (,

tsp pepper

Vegan Sausages ((Field Roast apple sage sausages are incredible with this))

Preheat oven to 400 ° F (200 °C).

To a large oven-proof dish add the red cabbage, onions, apples, thyme and sage.

Pour over the red wine vinegar, maple syrup/sugar and olive oil and sprinkle over the salt and pepper. Stir well to combine.

Cover with a lid or very tightly with foil, and bake in the oven for about 50 to 55 minutes, after which time the cabbage should be really tender and smell fragrant and delicious. If it&#039;s not, give it a few minutes longer. If you get caught up with something it&#039;s fine left in the oven longer. If it will be much over 30 minutes extra though turn the oven down a bit to 325°F (160 °C) after the initial 50 to 55 mins.

Check the seasoning before serving and add a little more salt and pepper if required. Be sure to stir it in well.

If you want to turn it from a side to more of a meal, add some vegan sausages. If using Field Roast sausages (or similar that are already cooked and just need to be heated through), slice them up and add them to the cabbage ten minutes before the end. If using raw vegan sausages like Beyond, cook them in a saute pan first while the cabbage is roasting, either whole or in slices until browned nicely and cooked through, then add them to the cabbage for the last 10 minutes of cooking time.

To turn from a side to an entree

Red Cabbage Alsatian-Style

red cabbage,

onions

cumin

cored, peeled, chopped apple

red-wine vinegar

brown sugar

chicken broth or water

Salt and pepper

Pull off and discard any blemished outer leaves of the cabbage, and remove the core. Shred the cabbage finely.

Heat the oil in a heavy skillet. Add the onions and cook, stirring, until wilted. Add the cabbage, cloves, cumin, apple, vinegar, sugar and broth. Add salt and pepper. Blend well. Bring to a boil. Cover and simmer for 25 minutes, stirring often. Stir in the butter and serve.

Gorgeous sticky tomatoes and zingy pickle add a wonderful brightness to this dish, but the super-tender, melt-in-your-mouth lamb is the real star of the show. Delicately spiced and cooked so slowly it falls right off the bone, then shredded into homemade flatbreads, this one’s definitely a winner.

Spiced lamb flatbreads

1.4 kg lamb shoulder bone

cumin seeds

coriander seeds

saffron

white pepper

½ a bunch of fresh thyme (15 grams)

rosemary

orange

g unsalted butter (at room temperature)

tomatoes

garlic

flour

cos lettuce

pomegranate

rose harissa

½ a bunch of fresh mint (15 grams)

150 ml Greek yoghurt

½ a medium red cabbage

½ a bunch of fresh flat-leaf parsley (15 grams)

Inspired by tikka masala, this beautiful curry is destined to become your new Friday night favourite. The grilling here is super-important, as you want your paneer and veg to get nice and charred and take on those smoky flavours. Take the same time over it as you would cooking meat and you’ll have something truly special on your plate. 


Creamy paneer & veg curry

turmeric

lemon

red onions

mixed-colour peppers

mixed-colour fresh chillies

cauliflower (400 grams)

paneer cheese

groundnut oil

½ a bunch of fresh curry leaves (15 grams)

ginger

garam masala

paprika

almonds

x plum tomatoes

x chickpeas

x coconut milk

mango chutney

carrots

cucumber

¼ of a white cabbage

lime

½ a bunch of fresh coriander (15 grams)

mug of self-raising flour

black mustard seeds

g creamed coconut

Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb — and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.

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