Red Cabbage
Brassica oleracea var. capitata f. rubraClinical Encyclopedia
Red Cabbage provides 31 kcal, 1.4g of protein, 7.4g of carbohydrates, and 2.1g of fiber per 100g. With a Nutri-Score grade 'A', it is a highly recommended option for nutrient density.
Red cabbage is a cruciferous vegetable known for its vibrant color and high nutrient content, particularly rich in antioxidants and vitamins. It is often used in salads, slaws, and as a cooked side dish.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed raw in salads or lightly steamed to retain nutrients. Avoid overcooking to preserve color and texture.
Smart Selection & Storage
Choose firm heads with vibrant color and no blemishes. The leaves should be tightly packed and crisp.
Store in the refrigerator in a plastic bag to maintain moisture and freshness.
Myths vs Realities
Healthy Recipes
Red Cabbage Slaw with Apple and Carrots
A refreshing slaw that combines the crunch of red cabbage with the sweetness of apples and carrots, perfect as a side dish or topping for tacos.
- 2 cups shredded red cabbage
- 1 medium apple, julienned
- 1 large carrot, grated
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and pepper to taste
- 1. In a large bowl, combine the shredded red cabbage, julienned apple, and grated carrot.
- 2. In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper.
- 3. Pour the dressing over the cabbage mixture and toss well to combine. Let it sit for 10 minutes before serving.
Stuffed Red Cabbage Rolls
Delicious red cabbage leaves stuffed with a savory mixture of quinoa, black beans, and spices, baked in a tangy tomato sauce.
- 8 large red cabbage leaves
- 1 cup cooked quinoa
- 1 can black beans, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 cup tomato sauce
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix the cooked quinoa, black beans, cumin, paprika, salt, and pepper.
- 3. Place a generous spoonful of the mixture in each cabbage leaf, roll tightly, and place seam-side down in a baking dish. Pour tomato sauce over the rolls and bake for 30 minutes.
Red Cabbage and Chickpea Salad
A protein-packed salad featuring red cabbage, chickpeas, and a zesty lemon-tahini dressing for a nutritious meal.
- 2 cups shredded red cabbage
- 1 can chickpeas, rinsed and drained
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine the shredded red cabbage and chickpeas.
- 2. In a separate bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth.
- 3. Drizzle the dressing over the salad and toss to combine. Serve chilled or at room temperature.
Red Cabbage Stir-Fry with Tofu
A vibrant stir-fry featuring red cabbage, tofu, and a mix of colorful vegetables, seasoned with soy sauce and ginger for a quick and healthy meal.
- 2 cups shredded red cabbage
- 1 block firm tofu, cubed
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1. Heat sesame oil in a large skillet over medium heat. Add cubed tofu and cook until golden brown.
- 2. Add the bell pepper, carrot, and red cabbage to the skillet, stirring frequently.
- 3. Pour in the soy sauce and grated ginger, cooking for an additional 5 minutes until vegetables are tender. Serve hot.
Red Cabbage and Avocado Wraps
Healthy wraps made with red cabbage leaves filled with creamy avocado, quinoa, and fresh herbs for a delicious low-carb meal.
- 8 large red cabbage leaves
- 1 ripe avocado, mashed
- 1 cup cooked quinoa
- 1/4 cup chopped cilantro
- Juice of 1 lime
- Salt to taste
- 1. In a bowl, mix the mashed avocado, cooked quinoa, cilantro, lime juice, and salt.
- 2. Lay out the red cabbage leaves and spoon the avocado mixture onto each leaf.
- 3. Roll them up tightly, securing with a toothpick if necessary, and serve immediately.
Red Cabbage Soup
A warming and nutritious soup made with red cabbage, carrots, and spices, perfect for a healthy lunch or dinner.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 4 cups vegetable broth
- 4 cups shredded red cabbage
- 1 teaspoon thyme
- Salt and pepper to taste
- 1. In a large pot, heat olive oil over medium heat and sauté the onion and carrots until softened.
- 2. Add the vegetable broth, shredded red cabbage, thyme, salt, and pepper. Bring to a boil.
- 3. Reduce heat and simmer for 20 minutes until the cabbage is tender. Blend if desired for a smoother texture.
Red Cabbage and Beet Salad
A colorful salad combining the earthy flavor of beets with the crunch of red cabbage, topped with a citrus vinaigrette.
- 2 cups shredded red cabbage
- 1 cup cooked beets, diced
- 1/4 cup walnuts, chopped
- 2 tablespoons orange juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large bowl, combine the shredded red cabbage, diced beets, and chopped walnuts.
- 2. In a small bowl, whisk together orange juice, olive oil, salt, and pepper.
- 3. Drizzle the vinaigrette over the salad and toss gently to combine before serving.
Red Cabbage and Lentil Tacos
Flavorful tacos filled with spiced lentils and topped with crunchy red cabbage for a healthy twist on a classic dish.
- 1 cup cooked lentils
- 2 cups shredded red cabbage
- 1 teaspoon taco seasoning
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh cilantro for garnish
- 1. In a skillet, heat the cooked lentils with taco seasoning until warmed through.
- 2. Warm the corn tortillas in a separate pan or microwave.
- 3. Assemble the tacos by adding lentils to each tortilla, topping with shredded red cabbage, avocado slices, and fresh cilantro.
Red Cabbage and Quinoa Bowl
A nourishing bowl featuring red cabbage, quinoa, and a variety of roasted vegetables, drizzled with a tahini dressing.
- 1 cup cooked quinoa
- 2 cups shredded red cabbage
- 1 cup mixed roasted vegetables (zucchini, bell peppers, etc.)
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Salt to taste
- 1. In a bowl, layer the cooked quinoa, shredded red cabbage, and roasted vegetables.
- 2. In a small bowl, mix tahini, lemon juice, and salt until smooth.
- 3. Drizzle the tahini dressing over the bowl and serve warm or at room temperature.
Red Cabbage Kimchi
A tangy and probiotic-rich fermented dish made with red cabbage, garlic, and ginger, perfect as a side or condiment.
- 1 head red cabbage, chopped
- 2 tablespoons sea salt
- 1 tablespoon grated ginger
- 4 cloves garlic, minced
- 1 tablespoon chili flakes
- 1 tablespoon fish sauce (optional)
- 1. In a large bowl, mix chopped red cabbage with sea salt and let it sit for 30 minutes to soften.
- 2. Add grated ginger, minced garlic, chili flakes, and fish sauce, mixing well.
- 3. Pack the mixture tightly into a clean jar, leaving some space at the top, and let it ferment at room temperature for 3-7 days before refrigerating.
Frequently Asked Questions (FAQ)
What are the health benefits of red cabbage?
Red cabbage is rich in vitamins C and K, antioxidants, and fiber, which support immune health, bone health, and digestion.
How should I store red cabbage?
Store red cabbage in the refrigerator, wrapped in a plastic bag, to maintain freshness for up to two weeks.
Can red cabbage be eaten raw?
Yes, red cabbage can be eaten raw in salads or slaws, providing a crunchy texture and vibrant color.
Is red cabbage good for weight loss?
Yes, red cabbage is low in calories and high in fiber, making it a great addition to a weight loss diet.
How do I prepare red cabbage for cooking?
Remove the outer leaves, rinse under cold water, and slice or chop as desired before cooking.
Does cooking red cabbage change its nutritional value?
Cooking can reduce some vitamin content, but it can also enhance the availability of certain antioxidants.
What dishes can I make with red cabbage?
Red cabbage can be used in salads, stir-fries, soups, and as a side dish, often paired with meats.
Can I freeze red cabbage?
Yes, red cabbage can be blanched and frozen for up to 10-12 months for later use.