Food & Cooking Recipes Quick & Easy Recipes Sautéed Red Cabbage 4.4 (7) 6 Reviews This quick, colorful side dish is easy to make. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 26, 2024 Rate PRINT Share Close Photo: Julia Hartbeck Prep Time: 20 mins Total Time: 20 mins Servings: 4 Jump to recipe Red cabbage is a versatile vegetable and a great way to bring color to your meals. It 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. So keep a head of cabbage on hand and make this simple red cabbage recipe when you need a quick side dish. It only needs four ingredients and takes 20 minutes, making it a great back-pocket recipe for weeknight meals. 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. Easy Vegetable Side Dishes You Can Make in 30 Minutes or Less When Is Red Cabbage in Season? Red cabbage is available in grocery stores year-round. Its 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. 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 two months 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 including: Braised pork chops Roast chicken Roast duck Lentils, beans, and chickpeas Roasted Salmon Cheddar, Beef, and Potato Casserole Cook Mode (Keep screen awake) Ingredients 1 small head red cabbage (about 1 ½ pounds) 1 tablespoon olive oil 3 tablespoons red-wine vinegar Coarse salt and ground pepper 2 tablespoons light-brown sugar Directions Julia Hartbeck Prep the red cabbage: Halve, core, and thinly slice the red cabbage. Julia Hartbeck Heat oil and add red cabbage to the 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 is cool, 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 is also 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. Bad red cabbage will also become soft and discolored. If any of this occurs to your red cabbage, it is best to throw it out. Other Red Cabbage Side Dish Recipes to Try Bette's Braised Red Cabbage with Apple Shredded-Carrot-and-Cabbage Coleslaw Roasted Cabbage Wedges Shaved Radish, Fennel, and Parmesan Salad Kale Slaw With Red Cabbage and Carrots Brown-Sugar Spiced Red Cabbage Beef and Cabbage Tacos Shrimp and Cabbage Lo Mein Originally appeared: Everyday Food, October 2004 Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.