Sautéed Red Cabbage Recipe (With Step-by-Step Images)

Prep Time:

20 mins

Total Time:

20 mins

Servings:

4

Don't overlook red cabbage. It's a versatile vegetable and a great way to bring color to your meals—as this simple red cabbage recipe proves. We recommend you keep a head of red cabbage in your crisper drawer so you can make this four-ingredient dish when you need a quick side. It only takes 20 minutes to get it on the table. The colorful cruciferous vegetable keeps well; if wrapped in a produce bag or plastic bag in the crisper drawer, a whole head will last as long as two months.

Thinly sliced red cabbage is sautéed with a little red wine vinegar and finished with light brown sugar, creating a sweet-and-sour flavor that pairs well with all kinds of fall and winter entrées.

When Is Red Cabbage in Season?

One of the reasons to love this dish is that red cabbage is available in grocery stores year-round. If you want to seek it out when it's at its best, know that peak season starts in the fall and runs through the winter—that’s when you’ll find red cabbage at farm stands and farmers markets.

Shopping for and Storing Red Cabbage

When buying red cabbage, look for a shiny head with tightly packed, but not wilted, leaves. The cabbage should feel heavy for its size.

Storing

Red cabbage is a hardy vegetable that keeps well. To prolong its life, do not wash or cut the cabbage until you are ready to use it. A whole head of red cabbage can last as long as 8 weeks when stored in a reusable produce bag or plastic bag in the crisper drawer of your refrigerator. A partial head of cabbage should be tightly wrapped with plastic wrap and will last about three days in the crisper drawer.

What to Serve With Sautéed Red Cabbage

Sautéed red cabbage is a versatile side dish you can serve with a variety of main dishes, from chicken to pork to beans or salmon. Here are a few entreés we like to pair with this simple side:

Directions

Ingredients for sauteed red cabbage — Julia Hartbeck

Prep red cabbage:

Halve, core, and thinly slice the red cabbage.

Julia Hartbeck
Heat oil and add red cabbage to skillet:

Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper.

Julia Hartbeck
Cook red cabbage:

Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).

Julia Hartbeck
Add brown sugar, season, and serve:

Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired before serving.

Julia Hartbeck

How to Store Sautéed Red Cabbage

If you have leftover sautéed red cabbage, make sure it has cooled completely, then transfer it to an airtight container. Stored in the refrigerator, it will last for up to three days.

Frequently Asked Questions

Why do I need to add vinegar to red cabbage?

In this recipe, you need to add vinegar to red cabbage because when cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color. Vinegar also makes a bright flavor complement to the bold, earthy taste of the cabbage.
Is red cabbage better for you than green cabbage?

Both red cabbage and green cabbage are good for you. Both cabbages are healthy vegetables packed with vitamins and other nutrients. Red cabbage has anthocyanin, which gives it a red-purple color. Anthocyanins are phytonutrients that protect against oxidative stress and chronic inflammation.
How can I tell if my raw red cabbage has gone bad?

You can tell if your raw red cabbage has gone bad if it starts to smell bad. Another way to tell that red cabbage has gone bad is if it has become soft and discolored. If this occurs to your red cabbage, it is best to discard or compost it.