Sautéed Red Cabbage (2024)

Red cabbage is a versatile vegetable and a great way to bring color to your meals. It keeps well; if wrapped in a produce bag or plastic bag in the crisper drawer, a whole head will last as long as two months. So keep a head of cabbage on hand and make this simple red cabbage recipe when you need a quick side dish. It only needs four ingredients and takes 20 minutes, making it a great back-pocket recipe for weeknight meals.

Thinly sliced red cabbage is sautéed with a little red-wine vinegar and finished with light-brown sugar, creating a sweet-and-sour flavor that pairs well with all kinds of fall and winter entrées.

When is Red Cabbage in Season?

Red cabbage is available in grocery stores year round. Its peak season starts in the fall and runs through the winter—that’s when you’ll find red cabbage at farm stands and farmers’ markets.

Shopping for and Storing Red Cabbage

When buying red cabbage, look for a shiny head with tightly packed, but not wilted, leaves. The cabbage should feel heavy for its size.

Red cabbage is a hardy vegetable that keeps well. To prolong its life, do not wash or cut the cabbage until you are ready to use it. A whole head of red cabbage can last as long as two months when stored in a reusable produce bag or plastic bag in the crisper drawer of your refrigerator. A partial head of cabbage should be tightly wrapped with plastic wrap, and will last about three days in the crisper drawer.

What to Serve With Sautéed Red Cabbage

Sautéed red cabbage is a versatile side dish you can serve with a variety of main dishes including pork chops, sausages (especially smoked sausages), roast pork, roast chicken, duck, lentils, beans, and chickpeas. Also, try it with a boldly flavored fish such as salmon. It’s a great pairing for a hearty dish like shepherd’s pie or a casserole.

1. Prep the red cabbage:

   Halve, core, and thinly slice the red cabbage.

   See Also

   8 Impressive Benefits of Purple Cabbage

   

2. Heat oil and add red cabbage to the skillet:

   Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper.

   

3. Cook red cabbage:

   Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).

   

4. Add brown sugar, season, and serve:

   Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired before serving.

   

Leftovers

If you have leftover sautéed red cabbage, make sure it is cool, then transfer it to an airtight container. Stored in the refrigerator it will last for up to three days.

Frequently Asked Questions

Why add vinegar to red cabbage?

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color. Vinegar is also a bright flavor complement to the bold, earthy taste of the cabbage.

Is red cabbage better for you than green?

Both cabbages are healthy vegetables packed with vitamins and other nutrients, but red cabbage has anthocyanins, which give it its red-purple color. Anthocyanins are phytonutrients that protect against oxidative stress and chronic inflammation.

Other Red Cabbage Side Dish Recipes You’ll Want to Try

• Bette's Braised Red Cabbage with Apple
• Shredded-Carrot-and-Cabbage Coleslaw
• Roasted Mixed Cabbages
• Pickled Red Cabbage
• Red Cabbage and Fennel Slaw