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4 min read

This week’s Vegetable Box Feature: Red Cabbage, one of the oldest vegetables in existence (over 1000 years old!)

Did you know?

  • Not only is their colour different but so is their flavour, red cabbage has a far more bold, cruciferous and peppery taste versus the green cabbage.
  • It has 10 times more vitamin A and twice as much iron as green cabbage.
  • Red cabbage is a good source of the flavonoids and high in fiber.
  • It is used as a natural dye for cloth or food.
  • It can be used for kitchen science experiments. The purple leafy vegetable is considered an indicator which can be used to distinguish between acids and bases.
  • The colour of the leaves (an indication of its flavonoid-anthocyanin content) changes depending on the acidity of the soil it’s grown in, so it can be more red or purple depending on where it’s harvested.

Fun Fact

  • Red cabbage normally turns pale blue as soon as it’s heated. To hold its lively red color throughout cooking, add some vinegar or lemon juice, or cook the vegetable along with acidic ingredients such as apples or wine.
  • The heaviest recorded red cabbage was 138.25 lb according to the Guinness Book of World Record

How to Store It:
Fresh cabbage should be stored in the refrigerator in a plastic bag or glass container. Do not remove the outer leaves or cut the cabbage until you are ready to use it.

How to Use It:
Red cabbage is frequently used raw for salads and coleslaw. It can also be eaten cooked: boiled, steamed, braised or stir-fried. Sauerkraut and Kimchi are made from fermented cabbage. It is also enjoyed pickled.


Za’atar Spice Roasted Red Cabbage Steaks
Created By: Natalie Ward

A delicious and easy vegan side dish!


For the za’atar
1 TBSP sumac (use ground cumin or coriander if you can’t find it)
1 TBSP fresh or dried thyme
1 TBSP dried oregano
2 tsp sesame seeds
1/4 tsp salt
a few grindings of black pepper
a pinch of red chilli flakes

Mix this all together and store in an airtight container.

For the Cabbage:
3 – 4 TBSP olive oil
1/2 a red cabbage (or more) cut into 1/2 – 1 cm thick slices
sea salt to serve

1. Mix the oil with the za’atar in a small bowl. Preheat the oven to 375 degrees F and line baking sheet with baking paper.

  1. Lay the cabbage steaks out on the baking sheet and spread the za’atar oil all over them, you may need some more oil. Bake for 20 – 25 minutes depending on thickness and serve sprinkled with sea salt.
    Add these to your next charcuterie board!

    Red Cabbage Carrot Slaw with Avocado Lime Dressing
    Created by: Joyous Health

A delicious side dish or topping for fish tacos!

1 small red cabbage (or half a large cabbage) grated
5-6 carrots grated
1 small red onion, finely chopped
1 cup loosely packed fresh herbs, chopped (mint/parsley/basil)

1 ripe avocado
1/2 cup mayo (I used avocado mayo which is egg-free)
Juice from 2 limes
1/2 cup loosely packed fresh herbs
2 tbsp apple cider vinegar
1/4 cup extra-virgin olive oil
Optional: 2 tsp your favourite hot sauce
Sea salt and pepper to taste

1. If you have a food processor, you can blitz your carrots and cabbage quickly. If not, using a hand grater, grate both cabbage and carrots, then place in a large bowl with red onion.

  1. Mix in fresh herbs. I used mint, parsley and basil because that's what I have in my garden and fresh is best! Set aside and make your dressing.
  2. In a food processor, add avocado, avocado mayo, juice from 2 limes, fresh herbs, apple cider vinegar and olive oil. Blitz until creamy. You could also do this in a blender if you don't have a food processor.
  3. Add dressing to slaw ingredients and mix together. Add salt and pepper to taste. Refrigerate until using. Keeps fresh for up to 4 days but it's really best eaten the day you make it.

Slow Cooker Red Cabbage
Created by: Hint of Healthy
Looking for a simple vegetable side dish? Try this slow cooker red cabbage. Sliced cabbage is cooked to perfection, and the result is an excellent side to serve with roast meat dishes.

2 lbs red cabbage (1 kg)
2 red onions
¼ cup apple cider vinegar
4 tablespoons honey
1 teaspoon cinnamon

1. Slice the red cabbage into thick slices, then add it to a slow cooker along with sliced onion, apple cider vinegar, honey and cinnamon.

  1. Leave the dish to cook for 3-4 hours on high, or 6-8 hours on low. Add any seasoning such as salt and pepper to taste.
  2. Serve the Crockpot red cabbage immediately, or keep it on warm for up to a few hours until you’re ready to serve it.


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