Recipe: Rediscovering red cabbage

Recipe: Rediscovering red cabbage

by Will H.
Stripes Okinawa

Compared to its cruciferous cousins, red cabbage often takes a backseat. Years of pickling and over-boiling have left a bad taste in many a mouth. Chock full of vitamins A, C, E and fiber, red cabbage is a vibrant addition to salads. Easy to work with, its versatility makes it an excellent companion to meat dishes.

Over the weekend, I tried my hand at some tasty recipes with delicious results—Red Cabbage and Apples Salad, Mojito Salad and Sweet and Sour Slow-Cooked Red Cabbage. Now that I've done the math, my red cabbage weekend is officially over. 

⅓ cup apple cider vinegar
1 tablespoon brown sugar
1 teaspoon chia seeds
1 tablespoon Dijon mustard
¼ head red cabbage
1 Granny Smith apple cut into matchsticks
1 carrot, chopped
¼ red onion, very thinly sliced
1 teaspoon chopped pecans
1 tablespoon extra-virgin olive oil

1. Combine vinegar, sugar, and mustard in a very large bowl. Whisk to combine, season with salt and black pepper.

2. Peel and julienne the apples. Toss the apple "sticks" in the vinegar mixture. The acid will prevent them from browning while you prepare the remaining ingredients.

3. Cut the cabbage in quarters. Remove the core and slice the cabbage, crosswise, into very thin strips. Add to bowl, along with the onion and carrot.

4. Toss to combine. Add olive oil and toss to coat. Taste. Season with salt and freshly ground black pepper. Place in the fridge for an hour to allow the flavors to combine. Top with the pecans and chia seeds and devour.

Mojito salad | Photo by Will H.
Mojito salad | Photo by Will H.

¼ cup lime juice
1 tablespoon sugar
1 tablespoon safflower oil (sunflower or sesame could work as well)
1 teaspoon red pepper flakes
¼ head red cabbage
1 carrot, grated
¼ red onion, very thinly sliced
Handful of mint leaves
Sliced walnuts

1. Combine lime juice, sugar, oil, and pepper flakes in a small bowl. Whisk to combine and set aside.

2. Cut the cabbage in quarters. Remove the core and slice the cabbage, crosswise, into very thin strips. Add to bowl, along with the onion. Peel the carrot and use a box grater to create the longer strips and add to bowl.

3. Add lime juice mixture and toss. Place in fridge for an hour. Add the walnuts and salt and pepper to taste.


½ head red cabbage
½ cup apple cider vinegar
1 Granny Smith apple, sliced
½ white onion, sliced
½ cup brown sugar
1 teaspoon pink salt
½ cup hot water

1. Combine all the ingredients in a slow cooker at midnight. Set the temperature to low and let it cook for 8 hours. Optional: throw a boneless pork chop on top of the mixture.

2.  Wake up and follow the amazing smell to your kitchen.  

3.  Thank your slow cooker for your lunch.

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