How to Make Red Cabbage Stovetop
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Do you know how to make red cabbage? Red cabbage can be a bit of a cooking mystery, because we are used to eating it in a salad like this one I made here, or as a slaw.
This is one easy recipe and so good and a perfect low carb veggie side to just about any protein.
If you’ve never had sautèed cabbage, you’re in for a treat.
How Healthy is Red Cabbage?
- High in Vitamin C (56%) and Vitamin K (28%)
- High in FIber
- High in antioxidant
- May help reduce risk of serious health conditions (heart, cancer, osteoporosis)
- May help fight inflammation
- Over 36 Anthocyanins
What is the Difference Between Red and Green Cabbage?
Aside from color, red cabbage is smaller, denser, and has a more peppery taste. The purple red color comes from the flavanoid anthocyanin and the acidity level where it’s grown.
What are the Macros of Red Cabbage?
One cup is 28 calories, 4.7 net carbs.
How Do You Cut Red Cabbage?
The Oxo Spiralizer is helpful with the red cabbage recipes, but not necessary. You can always use a good chef’s knife to shred it, If you don’t have a spiralizer, I highly recommend getting one. I like the OXO as it is very inexpensive, works well and is easy to clean.
How to Make Red Cabbage?
You can either spiralize or use a chef’s knife to cut across the cabbage head thinly.
Add some oil to large enough pan to hold all the cabbage. Add a few garlic cloves. Toss the cabbage in pan and turn on low for about 15 to 20 minutes. Splash some apple cider vinegar on cabbage once it’s starts to soften. Add in splash of lemon, salt, pepper and fresh dill, if desired.
The key to the flavors is to make sure to balance the fat, acid (vinegar) and salt. Vinegar adds the acid, but you can decide to add more or less. Taste and see what you prefer.
More Cabbage Recipes from Spinach Tiger
What Does Red Cabbage Go with?
Just about any protein but especially pork.
- Pork Loin (How to Brine and Season)
- Mustard Breaded Pork Chops
- Rosemary Baked Pork Chops
- Pork Spare Ribs
Latest Blog Posts from Spinach Tiger
Sautéed Red Cabbage
- 1 head red cabbage
- 2 cloves garlic or 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 teaspoons dried dill Order Here optional
- 2 tablespoon apple cider vinegar optional
- 2 tablespoons balsamic vinegar
- Remove outer leaf. Rinse any dirt off of cabbage. Usually red cabbage heads don't have dirt the way green cabbage does.
- Heat large frying pan on medium heat. Add olive oil. Add garlic cloves. You can use garlic powder to the cabbage if you don't have fresh garlic cloves.
- Season with salt and pepper to taste.
- Add cabbage on low heat, while stirring occasionally until the cabbage is softened.
- Toss cabbage in pan and add in apple cider vinegar.
- You can choose to brown the cabbage by turning the heat up to medium high. If you can refrigerate and reheat, you will have more flavor, but it’s not necessary.
- Add in a touch of lemon zest at the last few minutes for fragrance. Add in fresh dill if you have it, but dried will be okay too. You can skip dill if you like.
- Drizzle a syrupy balsamic before serving.
- Taste and season again with salt and pepper.
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Hello! This sounds delicious but I have a question about the bacon. The instructions say to cut it into lardons, but it is not listed as an ingredient. How much bacon and how is it incorporated into the cooking process? Thanks!
Thank you for catching that. That was a mistake. There are no lardons (bacon) in this recipe. Now if you would like to add cook the bacon first. Then add the cabbage.