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Healthy Recipes using Red Head Cabbage

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.

Ingredients
  • 2 cups shredded red cabbage
  • 1 medium apple, julienned
  • 1 large carrot, grated
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
Instructions
  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, honey, salt, and pepper.
  3. Pour the dressing over the cabbage mixture and toss to combine. Let it sit for 10 minutes before serving.

Red Cabbage and Quinoa Salad

A nutritious salad featuring red cabbage, protein-packed quinoa, and a zesty lemon dressing, ideal for a light lunch or dinner.

Ingredients
  • 1 cup cooked quinoa
  • 2 cups shredded red cabbage
  • 1/2 cup diced cucumber
  • 1/4 cup chopped parsley
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the cooked quinoa, shredded red cabbage, diced cucumber, and chopped parsley.
  2. In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine. Serve chilled.

Stuffed Red Cabbage Rolls

Delicious and healthy red cabbage rolls filled with a savory mixture of brown rice, lentils, and spices, baked in a tangy tomato sauce.

Ingredients
  • 8 large red cabbage leaves
  • 1 cup cooked brown rice
  • 1 cup cooked lentils
  • 1/2 onion, diced
  • 1 teaspoon cumin
  • 2 cups tomato sauce
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the cooked brown rice, lentils, diced onion, cumin, salt, and pepper.
  3. Place a generous amount of the filling on 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 Stir-Fry with Tofu

A vibrant stir-fry featuring red cabbage, tofu, and a medley of colorful vegetables, tossed in a savory soy sauce for a quick and healthy meal.

Ingredients
  • 2 cups shredded red cabbage
  • 1 block firm tofu, cubed
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Sesame seeds for garnish
Instructions
  1. In a large skillet, heat sesame oil over medium heat and add the cubed tofu. Cook until golden brown on all sides.
  2. Add the shredded red cabbage, bell pepper, and carrot to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender.
  3. Drizzle with soy sauce, toss to combine, and serve garnished with sesame seeds.

Red Cabbage and Chickpea Salad

A protein-rich salad combining red cabbage and chickpeas, dressed with a tangy tahini dressing, perfect for meal prep or a quick lunch.

Ingredients
  • 2 cups shredded red cabbage
  • 1 can chickpeas, rinsed and drained
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 2 tablespoons water
  • Salt and pepper to taste
Instructions
  1. In a bowl, mix the shredded red cabbage and chickpeas.
  2. In a separate bowl, whisk together tahini, lemon juice, water, salt, and pepper until smooth.
  3. Pour the dressing over the salad, toss to combine, and serve immediately or store in the fridge for later.

Red Cabbage Soup

A hearty and colorful soup made with red cabbage, carrots, and potatoes, simmered in vegetable broth for a comforting and healthy dish.

Ingredients
  • 1 small head of red cabbage, chopped
  • 2 carrots, diced
  • 2 potatoes, diced
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté onion and garlic until translucent.
  2. Add chopped red cabbage, carrots, and potatoes, then pour in vegetable broth.
  3. Bring to a boil, reduce heat, and simmer for 30 minutes. Season with salt and pepper before serving.

Red Cabbage and Avocado Wraps

Healthy wraps made with red cabbage leaves filled with creamy avocado, cucumber, and a sprinkle of sesame seeds, perfect for a light snack or lunch.

Ingredients
  • 6 large red cabbage leaves
  • 1 ripe avocado, mashed
  • 1 cucumber, thinly sliced
  • 2 tablespoons sesame seeds
  • Salt and pepper to taste
Instructions
  1. Lay out the red cabbage leaves and spread a layer of mashed avocado on each leaf.
  2. Top with cucumber slices, sprinkle with sesame seeds, and season with salt and pepper.
  3. Roll the leaves tightly and enjoy as a wrap.

Red Cabbage Kimchi

A spicy and tangy fermented dish made with red cabbage, garlic, and ginger, packed with probiotics for gut health.

Ingredients
  • 1 small head of red cabbage, chopped
  • 2 tablespoons sea salt
  • 1 tablespoon grated ginger
  • 3 cloves garlic, minced
  • 2 tablespoons chili flakes
  • 1 tablespoon fish sauce (optional)
Instructions
  1. In a large bowl, mix chopped red cabbage with sea salt and let it sit for 30 minutes to soften.
  2. Add ginger, garlic, chili flakes, and fish sauce, then mix well.
  3. Pack the mixture into a clean jar, pressing down to remove air bubbles. Let it ferment at room temperature for 3-5 days before refrigerating.

Red Cabbage and Beet Salad

A vibrant salad combining the earthy flavor of beets with crunchy red cabbage, dressed with a balsamic vinaigrette for a nutritious meal.

Ingredients
  • 2 cups shredded red cabbage
  • 1 cup cooked beets, diced
  • 1/4 cup feta cheese, crumbled
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine shredded red cabbage, diced beets, and crumbled feta cheese.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
  3. Drizzle the dressing over the salad, toss gently, and serve immediately.

Red Cabbage and Sweet Potato Hash

A hearty breakfast hash featuring roasted sweet potatoes and sautéed red cabbage, topped with a fried egg for a nutritious start to the day.

Ingredients
  • 1 medium sweet potato, diced
  • 2 cups shredded red cabbage
  • 2 eggs
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, and pepper, and roast for 25 minutes.
  2. In a skillet, sauté shredded red cabbage until wilted.
  3. Fry eggs to your liking, serve on top of the sweet potato and cabbage hash.