Best 12 Spiced Red Cabbage Recipes

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Indulge in a vibrant culinary journey with our delightful spiced red cabbage recipes, a symphony of flavors that will tantalize your taste buds. Discover a medley of dishes featuring this versatile vegetable, from the classic German Rotkohl, a staple of festive gatherings, to the tangy Moroccan red cabbage salad, a refreshing burst of flavors. Embark on a global adventure, exploring the piquant Indian-spiced red cabbage, a harmonious blend of spices, and the unique Korean kimchi, a fermented cabbage dish with a distinctive sour and spicy kick. Each recipe promises a unique taste experience, showcasing the versatility of red cabbage and its ability to transform into culinary masterpieces.

Let's cook with our recipes!

CROCK POT BAKED SPICED RED CABBAGE WITH APPLES OR PEARS



Crock Pot Baked Spiced Red Cabbage With Apples or Pears image

A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!!

Provided by French Tart

Categories     Apple

Time 6h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 lbs red cabbage, shredded finely
4 large onions, peeled & finely diced
4 large apples or 4 large pears, NOT peeled, finely diced
4 garlic cloves, peeled & finely minced
4 tablespoons soft brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
salt & pepper
3 tablespoons red wine vinegar
1 ounce butter

Steps:

  • Discard outer leaves of the red cabbage and ut into quarters. Cut out the central woody root and then shred the quarters very finely. Place in a bowl. Cut the apples or pears into quarters, core them & then slice into fine dice and set aside in another bowl.
  • Place peeled and diced onions into another bowl & make sure all the other ingredients are measured and to hand!
  • If cooking in a conventional dutch oven or Le Creuset type casserole dish, turn oven on to 180 C or 360°F It can be cooked on top of the stove too.
  • For cooking in the crockpot - take the inner crock out and start layering the ingredients: Red cabbage, then salt & pepper; Apples or pears, onions & garlic, then the spices & brown sugar;keep layering this way until everything has been used up.
  • (If you would like it slghtly spicier, add a little more spices, but no more than 1 teaspoon per spice, as it will be too spiced & will detract from the apple/pear & red cabbage flavours!).
  • Dot the top of the red cabbage with the butter and pour over the red wine vinegar.
  • Season once more with salt & pepper and cook for 6 to 12 hours on High in the crockpot, until everything has broken down, is soft and it is a rich red colour.
  • For conventional cooking - cook for about 2 - 2 1/2 hours at 180 C or 360°F I.
  • It can be cooked on the stove top too; takes about 2 - 3 hours on a low heat, just a slow simmer.
  • Pears can be used as well, and I sometimes add a handful of cranberries for a really festive touch!

SPICED RED CABBAGE



Spiced Red Cabbage image

When it comes to vegetable dishes, this traditional one is at the top of my list. The wonderful sweet-sour aroma and taste remind me of home. Plus, it looks so pretty on the table. -Karin Cousineau, Burlington, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

1/2 medium head red cabbage, diced
1 tablespoon canola oil
1/2 cup chopped onion
1 medium tart apple, quartered
3 tablespoons tarragon vinegar
1 tablespoon sugar
1 bay leaf
1 teaspoon salt, optional
1/4 teaspoon pepper
1/8 teaspoon ground cloves

Steps:

  • In a large saucepan, bring 1 in. of water and cabbage to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender; drain. Return to pan; stir in remaining ingredients. Cover and simmer for 1 hour or until cabbage is tender. Remove bay leaf.

Nutrition Facts :

SPICED PICKLED RED CABBAGE



Spiced Pickled Red Cabbage image

Here you are a canned Eastern European recipe for you to savor. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices.

Provided by Rita1652

Categories     Onions

Time 2h

Yield 20 cups, 80 serving(s)

Number Of Ingredients 15

3 heads red cabbage, 10-12 pounds cored and shredded
1/2 cup salt, separated
2 red onions, peeled, halved, sliced thin
1/4 allspice
1/4 cup juniper berries
1/4 cup mixed peppercorns
1/4 cup celery seed
2 bay leaves
2 cinnamon sticks, broken
17 ounces raspberry vinegar
47 ounces red wine vinegar
1 cup brown sugar
1/2 cup mustard seeds
1/8 cup ground mace
1 tart apple, peeled cored and shredded

Steps:

  • In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
  • After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.
  • Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
  • OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.
  • Prepare canners, jars and lids.
  • Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
  • In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.
  • Discard spice bag.
  • Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
  • DON`T discard the liquid. Keep it heated.
  • Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
  • Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.
  • Remove air bubbles.

GERMAN ROTKOHL - SPICED RED CABBAGE WITH APPLES AND WINE



German Rotkohl - Spiced Red Cabbage With Apples and Wine image

Our family favorite Rotkohl dish, in the traditional German style (with a few flourishes)! Delicious!! Red cabbage, apples, aromatic spices and wine---this dish is sure to please! Wonderful served with holiday roast turkey, beef, or ham dishes -or- with bratwurst, weisswurst or wienerwurst sausages. Tip: For a delicious & traditional European feast serve the Rotkohl with German Meatballs recipe #106298, Beef Rouladen recipe #344842, Bavarian Sauerbraten recipe #409947, Wiener Schnitzel recipe #459188, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. As my mother made it, with adaptations from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson.

Provided by BecR2400

Categories     Apple

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/4 cup chopped pork fat or 1/4 cup chopped bacon
1 large red onion, finely chopped
2 inches fresh ginger, peeled and finely chopped
1/2 cinnamon stick
1 large red cabbage, tough outer leaves removed, quartered, cored, and finely shredded
1 sprig fresh marjoram
1/2 teaspoon garam masala
1/2 cup red wine vinegar
1/2 cup ruby port or 1/2 cup madeira wine
1/2 cup brown sugar or 1/2 cup real maple syrup
1 bay leaf (optional)
1 whole clove (optional)
1 firm apple, chopped (optional)

Steps:

  • Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon.
  • Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened.
  • Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple).
  • Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan.
  • Remove the lid and cook, stirring frequently, for 15 minutes.
  • Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away.
  • Remove the cinnamon stick and bay leaf before serving.
  • NOTE: If you can't find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.

Nutrition Facts : Calories 250.6, Fat 8.9, SaturatedFat 4.3, Cholesterol 9.3, Sodium 60.5, Carbohydrate 37, Fiber 4.4, Sugar 27.6, Protein 3

BROWN-SUGAR-SPICED RED CABBAGE



Brown-Sugar-Spiced Red Cabbage image

Red cabbage owes its sweet-tart taste to brown sugar and vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

1/4 cup bacon drippings or unsalted butter
1 head red cabbage, very thinly sliced
1 red onion, halved lengthwise and thinly sliced
1/2 cup cider vinegar
1/2 cup port
1/4 cup packed light-brown sugar
1/2 cinnamon stick
1 fresh bay leaf
Coarse salt and freshly ground pepper

Steps:

  • Heat drippings in a large stockpot over medium heat. Add cabbage and onion; cook, stirring occasionally, until tender, about 10 minutes.
  • Add vinegar, port, sugar, cinnamon, and bay leaf; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until cabbage is soft, about 1 hour. Season with salt and pepper.

SPICED SCALLOPS WITH BALSAMIC-BRAISED RED CABBAGE



Spiced Scallops with Balsamic-Braised Red Cabbage image

Provided by Andrea Albin

Categories     Sauté     Quick & Easy     Low Cal     High Fiber     Dinner     Scallop     Healthy     Cabbage     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter, divided
1 pound red cabbage, cored and thinly sliced
2 Turkish bay leaves or 1 California
3/4 cup water, divided
3 tablespoons balsamic vinegar, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/8 teaspoon ground nutmeg
2 pinches ground cloves
1 1/2 pounds large sea scallops, tough ligament removed from side of each if attached

Steps:

  • Melt 2 tablespoons butter in a 12-inch nonstick skillet over medium heat. Add cabbage, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss to coat.
  • Stir in 1/2 cup water and 2 tablespoon vinegar and simmer, covered, stirring occasionally, until cabbage is tender, 10 to 15 minutes. Transfer to a platter and keep warm, covered.
  • Stir together spices, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat scallops dry and season both sides with spice mixture.
  • Wipe out skillet, then heat remaining tablespoon butter over medium-high heat until foam subsides. Sauté scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Add to cabbage.
  • Add remaining 1/4 cup water and tablespoon vinegar to skillet and boil, stirring, until slightly thickened, 1 to 2 minutes. Pour over scallops and cabbage.

SLICED STEAKS WITH SAUERBRATEN, ONION HASH BROWNS, SPICED RED CABBAGE



Sliced Steaks with Sauerbraten, Onion Hash Browns, Spiced Red Cabbage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 17

6 tablespoons extra-virgin olive oil, plus more for the steak, divided
2 tablespoons butter
4 cups frozen shredded hash browns
2 onions, 1 quartered and thinly sliced, 1 chopped
Salt
Freshly ground black pepper
1 small or 1/2 large head red cabbage, shredded
2 teaspoons caraway seeds
2 teaspoons paprika
1 fresh bay leaf
1 (2 to 2 1/2-pound) piece London broil (bottom round) steak
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 cup beef stock
1/4 cup cream
1 cup apple cider or juice
1/4 cup grainy mustard

Steps:

  • In a medium skillet over medium heat combine 2 tablespoons oil and 2 tablespoons butter. When butter melts into oil add hash browns and thinly sliced onions, season with salt and pepper. Cook 7 to 8 minutes, turn with spatula and press to crisp, cook 7 to 8 minutes more.
  • Heat a large skillet with 2 tablespoons oil over medium to medium-high heat. Add cabbage, caraway, paprika, salt and pepper, cook stirring occasionally 2 to 5 minutes, until tender.
  • While cabbage and potatoes are working, preheat broiler. Heat a small skillet over medium heat with 2 tablespoons oil. Add chopped onions and a bay leaf, salt and pepper, cook 8 minutes until soft and sweet.
  • Pat meat dry and season with oil, salt and pepper. Broil the meat 10 to 15 minutes, ranging from medium-rare to medium-well doneness, turning once. Rest 5 minutes then thinly slice against the grain.
  • While meat cooks, add sugar and vinegar to the onions and stir 1 minute. Add beef stock and bring to a bubble. Reduce heat under gravy to low and stir in cream.
  • Stir the apple cider or juice together with mustard and pour over red cabbage. Stir to combine 1 minute then turn off heat.
  • Remove bay leaf from gravy. Serve cabbage and hash browns next to sliced steak topped with gravy.

SPICED RED CABBAGE



Spiced Red Cabbage image

Make and share this Spiced Red Cabbage recipe from Food.com.

Provided by Izy Hossack

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

2 slices bacon, diced
2 tablespoons vegetable oil
1 red onion, diced
3 garlic cloves, crushed
1 tablespoon fennel seed
3 sprigs thyme, leaves picked
1 pear, cored and diced
1 medium red cabbage, shredded
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/4 cup currants
2 tablespoons unsalted butter
salt and pepper

Steps:

  • Cook the bacon in a large skillet over a medium heat until crisp. Add the olive oil to the pan along with the onion and garlic. Cook until the onion has softened then stir in the garlic, fennel seed, thyme leaves, pear and cabbage.
  • Saute for 10 minutes until the cabbage is slightly softened. Add in the remaining ingredients and cover with a lid and turn down to low heat and cook for 40 minutes.
  • Uncover and serve warm.

Nutrition Facts : Calories 192.9, Fat 10, SaturatedFat 3.5, Cholesterol 12, Sodium 66.4, Carbohydrate 25.2, Fiber 5.3, Sugar 15.5, Protein 3.2

SPICED RED CABBAGE



Spiced Red Cabbage image

Categories     Herb     Vegetable     Side     Christmas     Valentine's Day     Vegetarian     Quick & Easy     Low Sodium     Winter     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

1 medium head red cabbage (about 2 1/2 pounds)
2 tablespoons vegetable oil
3 tablespoons sugar
1 cup dry red wine
1/4 cup red-wine vinegar
1 bay leaf
a 4-inch cinnamon stick
2 whole cloves

Steps:

  • Quarter and core cabbage and cut into 1/4-inch-thick shreds. In a 7- to 8-quart heavy kettle cook cabbage in oil over moderate heat, stirring occasionally, 5 minutes. Stir in remaining ingredients and simmer, covered, stirring occasionally, until cabbage is tender, about 20 minutes. Discard cloves and, if desired, bay leaf and cinnamon stick. Season cabbage with salt and pepper. Cabbage may be made 3 days ahead and chilled, covered.

ROAST LAMB WITH SPICED RED CABBAGE



Roast Lamb with Spiced Red Cabbage image

Categories     Liqueur     Lamb     Roast     Apple     Cinnamon     Clove     Cabbage     Bon Appétit

Yield Serves 4

Number Of Ingredients 18

Cabbage
6 cups thinly sliced red cabbage (about half of large head)
3/4 cup chopped onion
1/2 cup chopped peeled green apple
1/2 cup dry red wine
1/2 cup crème de
1 cinnamon stick
3 whole cloves
1 1/2 teaspoons sugar
1 1/2 teaspoons balsamic vinegar
Lamb
2 tablespoons olive oil
1 1/2 pounds lamb neck bones
1 cup canned beef broth
1 cup canned low-salt chicken broth
2 1 1/2- to 1 3/4-pound racks of lamb
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
1 tablespoon chopped fresh basil

Steps:

  • For Cabbage:
  • Mix first 8 ingredients in heavy large Dutch oven. Bring to boil. Reduce heat and simmer until tender, stirring occasionally, abut 35 minutes. Add vinegar. (Can be made 1 day ahead. Chill.)
  • For Lamb:
  • Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add bones and brown well, about 8 minutes. Add all broth; bring to boil. Reduce heat; simmer until liquid is reduced to 1/2 cup, about 6 minutes. Strain into small saucepan. Set sauce aside.
  • Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle lamb with salt and pepper. Add to skillet; brown on all sides, about 8 minutes. Transfer lamb to baking sheet. Roast lamb to desired doneness, about 8 minutes for medium-rare. Place Lamb on work surface. Let stand 5 minutes.
  • Meanwhile, rewarm cabbage, stirring often. Bring sauce to simmer. Remove sauce from heat; add butter and whisk just until melted. Mix in basil.
  • Arrange cabbage on plates. Cut lamb between bones and arrange atop cabbage. Spoon sauce over lamb and serve.

BRAISED RED CABBAGE WITH SPICED APPLES



Braised Red Cabbage with Spiced Apples image

In the Netherlands, this dish is called 'Rode Kool met Appeltjes', or Braised Red Cabbage with Spiced Apples. It's a common side dish in the Netherlands. As the title suggests, its red cabbage braised with apples and assorted warm spices to produce a tasty side dish that's commonly served alongside Dutch Beef and Onion Stew...

Provided by Vickie Parks

Categories     Vegetables

Time 45m

Number Of Ingredients 8

1 medium red cabbage
2 medium apples (tart varieties are best for this recipe, such as granny smith or braeburn)
4 bay leaves
3 whole cloves
2 Tbsp red wine (or apple cider vinegar)
1 cinnamon stick, about 3 inches in length
2 pinch ground nutmeg
2 Tbsp granulated sugar

Steps:

  • 1. Peel the tough outer cabbage leaves. Cut the cabbage into 4 wedges (cut the head in half, then cut each half once more). Now cut the tough, bitter inner core. Slice each quarter into thin strips. Rinse the cabbage, then add cabbage to a Dutch oven. Add enough water to fully cover the cabbage. Add the bay leaves, cinnamon stick and nutmeg to the water and stir well. Cover Dutch oven, place over medium heat and bring water to a boil.
  • 2. Once it reaches a boil, reduce heat to low and stir in the wine (or vinegar) and sugar, and cover again.
  • 3. In the meantime, peel, core and quarter apples. Add them to the cabbage and slowly simmer for 30 minutes or until the cabbage is soft and limp.
  • 4. Season with salt and pepper. If you prefer a sweeter taste, add a little more sugar.

SPICED SCALLOPS WITH BALSAMIC-BRAISED RED CABBAGE



SPICED SCALLOPS WITH BALSAMIC-BRAISED RED CABBAGE image

Categories     Shellfish     Sauté

Yield 6 people

Number Of Ingredients 13

3 Tbsp.unsalted butter,divided
or 3 tbsp of olive oil
1 lb red cabbage shredded
2 bay leaves
3/4 cup water,divided
3Tbsp balsamic vinegar, divided
1/tsp ground cumin
1/2tsp ground turmeric
1/8 tsp ground nutmeg
2 pinches ground cloves
11/2 lbs. large sea scallops
1tsp sea salt divided
1/2 tsp ground pepper divided

Steps:

  • 1.Melt/Heat 2Tsp of butter or olive oil in 12 inch non stick skillet over med. heat. 2.Add cabbage, bay leaves 1/2 tsp salt & 1/4 tsp pepper and toss till coated 3.Stir in 1/2 cup water & 2Tbsp vinegar and simmer, covered stirring for 10-15 min. 4. Mix together spices & remaining salt & pepper in a small bowl. 5. Pat scallops dry and season both sides with spices. 6. When cabbage is done remove it from pan and keep warm. Wipe out pan 7.Heat remaining butter or oil (I add a bit of butter to the oil) When foam subsides add scallops and cook till just cooked thru turning once, about 5 min. Add to cabbage. 8. Add remaining water & vinegar to pan and bring to boil stirring until slightly thickened.(1 to 2 min) Then pour over the sallops & cabbage.

Tips:

  • Choose a firm, round red cabbage with tightly packed leaves.
  • Use a sharp knife to thinly slice the cabbage.
  • Toast the spices in a dry skillet over medium heat until fragrant.
  • Add the cabbage to the pot with the spices and stir to coat.
  • Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, or until the cabbage is tender.
  • Add the vinegar, sugar, and salt to taste.
  • Serve the cabbage warm or at room temperature.

Conclusion:

Spiced red cabbage is a delicious and versatile dish that can be enjoyed as a side dish, a salad, or a condiment. It is a good source of vitamins and minerals, and it is also low in calories. This recipe is easy to follow and can be tailored to your own taste preferences. So next time you are looking for a new and exciting way to enjoy red cabbage, give this recipe a try!

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