How to cook red cabbage

Red cabbage can be a flavoursome addition to a roast and adds a touch of vibrant purple to your dinner plate. 

Cooked right, your guests will be impressed by this healthy vegetable's rich taste.

Most festive cabbage recipes involve cooking it with spices and fruity extras to create a warm and flavoursome side dish, but you can also pickle red cabbage or simply boil it.

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Braised red cabbage

Braising red cabbage essentially involves cooking it with other flavours, such as apple, onions, sugar and/or spices, for at least an hour. 

Some recipes suggest adding cranberry sauce, star anise, juniper berries, prunes, cinnamon sticks and even chillies, soy and ginger for a Chinese take on the dish. But it really depends on what meat or vegetarian option you're going to serve it with. 

A few recipes also say you only need to cook the cabbage for around 40 minutes. However, the longer you cook it for, the more the flavours will marry together and the softer it will be. Low and slow is best.

Pickled red cabbage

Pickling cabbage involves combining it with salt and often a mix of other flavours – such as onions or chilli – and leaving it to infuse for a few hours or overnight. 

The mix is then simmered for around 10 to 15 minutes, usually with the addition of vinegar and other spices and/or sugar. 

Once done, the cabbage needs to be rinsed and dried with kitchen towel before being stored in sealed jars. 

This is probably not the type of red cabbage you want to serve with your Christmas dinner, but it'll go nicely with a gammon joint.

Can I just boil red cabbage?

This is the simplest method to cook cabbage. Simply cut it into four or six chunks – cutting down the cabbage rather than across – and boil it in water for around five to 10 minutes. 

Best food and drink – see all our top recommendations from our taste tests, including smoked salmon, red wine and champagne

How to prepare red cabbage

When buying a cabbage, look for one that has bright and crisp or firm leaves, and feels solid and a little heavy. 

Avoid any that have the outer leaves taken off, as this tends to only be done when a red cabbage is starting to go past its best. 

To prepare red cabbage:

• Remove any discoloured leaves.
• Cut the cabbage into quarters – down the length of it, not around it. Cutting it this way will make it easier to remove the stalk. 
• Shred into smallish pieces by hand or using a food processor. 

If you’re looking to take the hassle out of Christmas dinner prep, use our reviews to find the best food processor for you.

Why you need to add vinegar when cooking red cabbage

However you cook red cabbage, using a little vinegar will help to preserve the colour of the vegetable and stop it turning blue – not really what you want to serve on Christmas Day.

For braising, you can use a variety of different vinegar types, such as wine, balsamic or cider. It all depends on what else you’re adding to it. 

Red cabbage recipes

How long will red cabbage keep in the fridge or freezer?

If it’s uncooked, red cabbage should last in a cool, dark place for around seven to 10 days. 

Once braised, it should last a few days in the fridge, so cooking it on Christmas Eve and still enjoying it on Boxing Day should be fine.

If red cabbage has been pickled, it can last for up to three months – as long as you store it in a cool, dark place with the lid sealed. Once you open this, it will last around two weeks in the fridge.

You can also freeze cooked red cabbage. It will last for around three months.