Forget boring salads! Purple cabbage is your secret weapon for adding vibrant color, satisfying crunch, and a powerful nutritional punch to your meals. From quick weeknight dinners to stunning seasonal sides, this humble veggie is incredibly versatile. Get ready to fall in love with its potential—our roundup of 21 vibrant recipes will inspire your healthy eating journey and keep your plate exciting.
Purple Cabbage Stir-Fry with Garlic and Ginger
Just when you think you’ve mastered basic stir-fries, this vibrant purple cabbage dish will elevate your weeknight cooking game with its brilliant color and aromatic complexity. Join me in creating a stir-fry that transforms humble ingredients into something truly spectacular through careful technique and timing.
Ingredients
– 1 medium head purple cabbage, thinly sliced
– 3 tablespoons cold-pressed avocado oil
– 4 large garlic cloves, microplaned
– 2-inch piece fresh ginger root, finely julienned
– 2 tablespoons tamari
– 1 tablespoon toasted sesame oil
– 1 teaspoon crushed red pepper flakes
– ½ cup filtered water
Instructions
1. Prepare your mise en place by thinly slicing the purple cabbage, microplaning the garlic cloves, and julienning the ginger root.
2. Heat a large carbon steel wok over high heat for 90 seconds until a drop of water evaporates instantly.
3. Add cold-pressed avocado oil and swirl to coat the wok’s surface completely.
4. Immediately add the microplaned garlic and julienned ginger, stirring constantly for 15 seconds until fragrant but not browned.
5. Incorporate the thinly sliced purple cabbage all at once, using tongs to toss and coat evenly with the aromatic oil.
6. Continue stir-frying for 2 minutes until the cabbage begins to wilt slightly around the edges.
7. Add tamari by drizzling around the perimeter of the wok where it will sizzle and caramelize against the hot metal.
8. Sprinkle crushed red pepper flakes evenly across the surface for controlled heat distribution.
9. Pour in filtered water, which will create steam to help tenderize the cabbage while maintaining vibrant color.
10. Cover the wok tightly and reduce heat to medium for 3 minutes to allow gentle steaming.
11. Remove the lid and increase heat to high, stir-frying vigorously for 1 minute to evaporate excess liquid.
12. Drizzle with toasted sesame oil off the heat, tossing once more to incorporate.
13. Transfer immediately to a warmed serving platter to prevent residual cooking.
When you take that first bite, you’ll experience the perfect textural balance—crisp-tender cabbage with silky garlic strands and spicy ginger threads. The deep umami from properly caramelized tamari complements the cabbage’s natural sweetness, while the final sesame oil drizzle adds luxurious richness. Consider serving this over jasmine rice with a soft-poached pasture-raised egg for a complete meal, or use it as a vibrant bed for seared scallops to create an impressive restaurant-quality presentation.
Roasted Purple Cabbage Steaks with Balsamic Glaze
Often overlooked in favor of its green counterpart, purple cabbage transforms into a stunning centerpiece when sliced into thick steaks and roasted to caramelized perfection. Our methodical approach ensures even cooking and maximum flavor development, making this elegant vegetable dish accessible for home cooks of all skill levels. You’ll be amazed at how simple techniques can elevate humble ingredients into restaurant-worthy fare.
Ingredients
– 1 large head purple cabbage (approximately 2½ pounds)
– 3 tablespoons extra-virgin olive oil
– 1½ teaspoons flaky sea salt
– ¾ teaspoon freshly cracked black pepper
– ¼ cup aged balsamic vinegar
– 2 tablespoons pure maple syrup
– 1 teaspoon Dijon mustard
– 2 tablespoons cold-pressed walnut oil
– ¼ cup toasted walnut pieces
– 2 tablespoons microplaned Pecorino Romano cheese
Instructions
1. Preheat your oven to 400°F and position one rack in the upper third and another in the lower third of the oven.
2. Remove any loose outer leaves from the purple cabbage and trim the stem end to create a flat surface.
3. Using a sharp chef’s knife, slice the cabbage vertically into 1-inch thick steaks, keeping the core intact to maintain structure.
4. Arrange the cabbage steaks in a single layer on two parchment-lined baking sheets.
5. Brush both sides of each cabbage steak generously with extra-virgin olive oil using a pastry brush.
6. Season both surfaces evenly with flaky sea salt and freshly cracked black pepper.
7. Roast for 25 minutes, then rotate the baking sheets between oven racks and flip each steak carefully with a thin spatula.
8. Continue roasting for another 20-25 minutes until the edges are crisp and deeply caramelized.
9. While the cabbage roasts, combine aged balsamic vinegar, pure maple syrup, and Dijon mustard in a small saucepan over medium heat.
10. Simmer the glaze mixture for 6-8 minutes until it reduces by half and coats the back of a spoon.
11. Remove the reduced balsamic glaze from heat and whisk in cold-pressed walnut oil until emulsified.
12. Transfer the roasted cabbage steaks to a serving platter and drizzle with the warm balsamic glaze.
13. Garnish immediately with toasted walnut pieces and microplaned Pecorino Romano cheese.
A beautifully caramelized exterior gives way to tender, sweet flesh that maintains just enough structural integrity to hold its steak-like form. The tangy balsamic glaze provides a bright counterpoint to the cabbage’s natural sweetness, while the walnut garnish adds crucial textural contrast. Consider serving these vibrant steaks alongside pan-seared duck breast or as a striking vegetarian main course drizzled with garlic-infused yogurt.
Purple Cabbage Coleslaw with Apple and Carrot
Remember that vibrant, crunchy coleslaw you enjoyed at summer picnics? Recreating that perfect balance of crisp texture and tangy-sweet flavor is simpler than you might think. Today we’ll build a colorful purple cabbage coleslaw with apple and carrot from the ground up, focusing on precise knife skills and dressing emulsion techniques.
Ingredients
– ½ medium head purple cabbage, thinly sliced
– 2 medium carrots, julienned
– 1 large crisp apple (such as Honeycrisp), julienned
– ¾ cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 tablespoon raw honey
– ½ teaspoon celery seeds
– ¼ teaspoon fine sea salt
– ⅛ teaspoon freshly ground black pepper
Instructions
1. Remove any wilted outer leaves from the purple cabbage and cut it into quarters through the core.
2. Place one cabbage quarter flat-side down and make thin, parallel cuts across the width to create uniform shreds.
3. Repeat the shredding process with remaining cabbage quarters until you have approximately 6 cups of thinly sliced cabbage.
4. Peel the carrots and cut them into 2-inch segments before making matchstick-sized julienne cuts.
5. Core the apple and cut it into thin matchsticks, immediately tossing with 1 teaspoon of the apple cider vinegar to prevent browning.
6. In a medium mixing bowl, combine mayonnaise, remaining apple cider vinegar, Dijon mustard, raw honey, celery seeds, fine sea salt, and freshly ground black pepper.
7. Whisk the dressing ingredients vigorously for 45 seconds until completely emulsified and smooth.
8. Add the shredded purple cabbage, julienned carrots, and apple matchsticks to a large salad bowl.
9. Pour the prepared dressing over the vegetable mixture and use salad tongs to toss everything together.
10. Cover the bowl with plastic wrap and refrigerate the coleslaw for exactly 30 minutes to allow the flavors to meld and the cabbage to slightly soften.
11. Remove the coleslaw from refrigeration and give it one final toss before serving.
You’ll notice the cabbage maintains its vibrant purple hue while developing a pleasant crunch that contrasts beautifully with the sweet apple strands. This coleslaw makes an excellent topping for pulled pork sandwiches or served alongside grilled chicken for a complete meal that balances richness with refreshing acidity.
Purple Cabbage Soup with White Beans and Herbs
Gently simmering purple cabbage transforms into a velvety, jewel-toned soup that marries earthy white beans with aromatic herbs. This vibrant bowl offers both visual appeal and nourishing comfort, perfect for crisp autumn evenings. Follow these precise steps to create a restaurant-quality soup in your own kitchen.
Ingredients
– 2 tablespoons extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 6 cups shredded purple cabbage
– 4 cups vegetable broth
– 2 (15-ounce) cans cannellini beans, drained and rinsed
– 1 teaspoon fresh thyme leaves
– 1 tablespoon chopped fresh rosemary
– ½ cup heavy cream
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
Instructions
1. Heat 2 tablespoons extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 medium finely diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 60 seconds until aromatic but not browned.
4. Add 6 cups shredded purple cabbage and cook for 8-10 minutes, stirring occasionally, until slightly wilted.
5. Pour in 4 cups vegetable broth and bring to a gentle boil over high heat.
6. Reduce heat to low, cover, and simmer for 25 minutes until cabbage is completely tender.
7. Stir in 2 cans drained cannellini beans, 1 teaspoon fresh thyme leaves, and 1 tablespoon chopped fresh rosemary.
8. Simmer uncovered for 10 minutes to allow flavors to meld.
9. Carefully transfer half the soup to a blender and purée until completely smooth.
10. Return puréed soup to the pot and stir to combine with the chunky portion.
11. Stir in ½ cup heavy cream and heat through for 3-4 minutes without boiling.
12. Season with 1 teaspoon fine sea salt and ½ teaspoon freshly ground black pepper.
Zesty and velvety, this soup boasts a creamy texture with satisfying bean bites throughout. The purple cabbage lends a subtle sweetness that balances the earthy herbs beautifully. For an elegant presentation, garnish with crispy fried rosemary sprigs and a drizzle of garlic-infused olive oil.
Savory Purple Cabbage and Mushroom Tacos
Unquestionably, these vibrant purple cabbage and mushroom tacos offer a satisfying plant-based meal that comes together with straightforward technique. Understanding the proper preparation of each component ensures perfectly textured fillings and balanced flavors in every bite. Let’s walk through the process methodically to achieve restaurant-quality results at home.
Ingredients
– 2 tablespoons avocado oil
– 1 pound cremini mushrooms, thinly sliced
– 4 cups finely shredded purple cabbage
– 3 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– 8 small corn tortillas
– ¼ cup crumbled cotija cheese
– 2 tablespoons chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Heat 1 tablespoon avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add sliced cremini mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden-brown coloration.
3. Flip mushrooms using tongs and continue cooking for 3 additional minutes until evenly browned and moisture has evaporated.
4. Transfer cooked mushrooms to a clean bowl, preserving any remaining oil in the skillet.
5. Add remaining 1 tablespoon avocado oil to the same skillet and heat for 30 seconds.
6. Incorporate minced garlic and sauté for 45 seconds until fragrant but not browned.
7. Add shredded purple cabbage and cook while stirring frequently for 5-6 minutes until slightly wilted but still crisp.
8. Sprinkle ground cumin, smoked paprika, and fine sea salt over the cabbage mixture, stirring to distribute evenly.
9. Return cooked mushrooms to the skillet and toss with cabbage for 1 minute to combine flavors.
10. Warm corn tortillas directly over a gas flame for 15 seconds per side until lightly charred and pliable.
11. Divide the mushroom-cabbage mixture evenly among the warmed tortillas.
12. Garnish each taco with crumbled cotija cheese and chopped fresh cilantro.
13. Serve immediately with lime wedges for squeezing over the finished tacos.
Amazingly, the final dish presents a delightful contrast between the earthy, meaty mushrooms and the crisp, slightly sweet cabbage. The warm tortillas provide a flexible vessel that holds the vibrant filling without becoming soggy. For an elevated presentation, arrange the tacos on a wooden board with extra lime wedges and a small bowl of spicy salsa for dipping.
Spicy Purple Cabbage Kimchi
Vibrant and tangy, this homemade spicy purple cabbage kimchi brings Korean fermentation techniques to your kitchen with stunning visual appeal. Mastering this probiotic-rich condiment requires precise preparation and patience, but rewards you with complex umami flavors that develop beautifully over time.
Ingredients
– 1 large head purple cabbage, thinly sliced
– ¼ cup coarse sea salt
– 5 cloves garlic, finely minced
– 2-inch piece fresh ginger root, peeled and grated
– ¼ cup gochugaru (Korean red pepper flakes)
– 1 tablespoon raw cane sugar
– 2 tablespoons fish sauce
– ½ cup filtered water
– 4 scallions, cut into 1-inch bias slices
Instructions
1. Place thinly sliced purple cabbage in a large glass bowl and sprinkle evenly with coarse sea salt.
2. Massage the salt into the cabbage with clean hands for exactly 5 minutes until the cabbage begins to wilt and release liquid.
3. Cover the salted cabbage with a clean kitchen towel and let rest at room temperature for 2 hours to draw out excess moisture.
4. Rinse the cabbage thoroughly under cold running water to remove excess salt, then squeeze firmly to drain all liquid.
5. Combine finely minced garlic, grated ginger root, gochugaru, raw cane sugar, and fish sauce in a medium mixing bowl.
6. Whisk the spice mixture with filtered water until it forms a smooth, vibrant red paste.
7. Add the drained cabbage and bias-sliced scallions to the spice paste, wearing disposable gloves to protect your hands from staining.
8. Mix thoroughly with gloved hands, ensuring every cabbage piece is evenly coated with the spicy paste.
9. Pack the kimchi mixture tightly into a clean 1-quart glass jar, pressing down firmly to eliminate air pockets.
10. Leave 2 inches of headspace at the top of the jar to allow for expansion during fermentation.
11. Seal the jar loosely with the lid and place it in a dark cupboard at 65-70°F for 3-5 days.
12. Check the kimchi daily, pressing down any cabbage that rises above the liquid with a clean utensil.
13. Transfer the jar to refrigerator storage when small bubbles appear and the kimchi develops a pleasantly sour aroma.
Beyond its initial preparation, this kimchi continues to evolve in flavor complexity as it ages in your refrigerator. The crisp-tender texture of the purple cabbage provides satisfying crunch against the fiery, umami-rich paste that mellows beautifully over time. Try serving it alongside grilled short ribs or folding it into fried rice for an instant flavor upgrade that showcases your homemade fermentation skills.
Purple Cabbage and Avocado Salad with Lime Dressing
Every vibrant salad begins with quality ingredients, and this purple cabbage and avocado combination offers both visual appeal and nutritional benefits. Let’s methodically build this refreshing dish together, focusing on proper technique for maximum flavor and texture. Follow each step precisely for restaurant-quality results at home.
Ingredients
– 1 medium head purple cabbage, thinly sliced
– 2 ripe Hass avocados, cubed
– ¼ cup extra-virgin olive oil
– 3 tablespoons freshly squeezed lime juice
– 1 teaspoon Dijon mustard
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Remove the outer leaves from the purple cabbage head and slice it in half vertically through the core.
2. Place each cabbage half cut-side down and make thin, precise slices using a sharp chef’s knife, creating uniform shreds approximately ⅛-inch thick.
3. Transfer the sliced cabbage to a large mixing bowl, ensuring there’s ample space for tossing.
4. In a separate small bowl, combine the extra-virgin olive oil, freshly squeezed lime juice, and Dijon mustard.
5. Vigorously whisk the dressing ingredients for 45-60 seconds until fully emulsified and slightly thickened.
6. Pour half of the dressing over the sliced cabbage and toss thoroughly with salad tongs for 1 minute to coat every strand.
7. Cut the ripe Hass avocados in half lengthwise, remove the pits, and make crosshatch cuts through the flesh without piercing the skin.
8. Scoop the avocado cubes from the skin using a large spoon and gently fold them into the dressed cabbage.
9. Add the remaining dressing, fine sea salt, and freshly cracked black pepper to the salad mixture.
10. Toss the completed salad gently but thoroughly for 30 seconds to distribute all ingredients evenly without crushing the avocado.
Unique textural contrasts define this salad, with the crisp cabbage providing satisfying crunch against the creamy avocado. The bright lime dressing cuts through the richness beautifully, making it perfect as a standalone lunch or as an elegant side for grilled fish. For an elevated presentation, serve in individual chilled bowls garnished with edible flowers.
Sautéed Purple Cabbage with Crispy Bacon
When you’re looking for a vegetable side that transforms humble ingredients into something spectacular, this sautéed purple cabbage with crispy bacon delivers both vibrant color and deep flavor. We’ll walk through each technique methodically to ensure your cabbage achieves the perfect balance of tender-crisp texture while the bacon renders to ideal crispness. Working with these ingredients step-by-step will build your confidence in layering flavors and controlling heat.
Ingredients
– 6 ounces thick-cut applewood-smoked bacon, cut into ½-inch lardons
– 1 medium yellow onion, thinly sliced into julienne
– 1 large head purple cabbage (about 2 pounds), cored and sliced into ¼-inch ribbons
– 3 tablespoons apple cider vinegar
– 2 tablespoons pure maple syrup
– 1 teaspoon caraway seeds, toasted
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper
Instructions
1. Place bacon lardons in a cold 12-inch cast-iron skillet and set over medium-low heat to render fat slowly for 8-10 minutes until crisp and golden brown.
2. Transfer bacon to a paper towel-lined plate using a slotted spoon, reserving 3 tablespoons of rendered bacon fat in the skillet.
3. Increase heat to medium and add sliced onion to the hot bacon fat, sautéing for 4-5 minutes until translucent and lightly caramelized at the edges.
4. Add purple cabbage ribbons to the skillet, tossing to coat evenly with the fat, and cook undisturbed for 2 minutes to develop slight browning.
5. Continue sautéing while stirring occasionally for 12-15 minutes until cabbage has wilted by half but still retains some structural integrity.
6. Drizzle apple cider vinegar around the perimeter of the skillet, allowing it to steam and deglaze any fond from the pan bottom.
7. Add maple syrup, toasted caraway seeds, sea salt, and black pepper, stirring thoroughly to distribute seasonings evenly throughout the cabbage.
8. Return crispy bacon lardons to the skillet and cook for 1 final minute to warm through and integrate flavors.
9. Remove from heat and transfer to a serving dish immediately to prevent residual cooking. Now that your dish is complete, notice how the cabbage maintains a pleasant resistance while the bacon provides contrasting crunch. The sweet-tart balance makes this particularly complementary to roasted pork or as a bright topping for grain bowls, where its vibrant hue creates visual appeal.
Purple Cabbage Rolls Stuffed with Quinoa
Last night’s dinner dilemma led me to rediscover this vibrant, nutrient-packed dish that transforms humble ingredients into an elegant meal. Let’s walk through creating these beautiful purple cabbage rolls step by step, perfect for anyone new to stuffed vegetable preparations.
Ingredients
– 1 large head purple cabbage
– 1 cup uncooked quinoa, rinsed
– 2 cups vegetable broth
– 1 yellow onion, finely diced
– 3 garlic cloves, minced
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 cup fresh parsley, chopped
– 2 tbsp lemon juice
– 1/2 cup crushed tomatoes
– 1/4 cup vegetable broth (additional)
Instructions
1. Carefully remove 8 large outer leaves from the purple cabbage head, keeping them intact.
2. Bring a large pot of salted water to a rolling boil at 212°F.
3. Blanch cabbage leaves for 2 minutes until pliable but not fully cooked.
4. Immediately transfer blanched leaves to an ice water bath to stop the cooking process.
5. Pat leaves completely dry with paper towels, removing excess moisture.
6. Heat 2 tablespoons of extra virgin olive oil in a medium saucepan over medium heat.
7. Sauté 1 finely diced yellow onion for 5 minutes until translucent and fragrant.
8. Add 3 minced garlic cloves and cook for 1 additional minute until aromatic.
9. Stir in 1 cup rinsed quinoa, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin.
10. Toast the quinoa mixture for 2 minutes, stirring constantly to enhance nutty flavors.
11. Pour in 2 cups vegetable broth and bring to a gentle simmer.
12. Cover and cook for 15 minutes until quinoa has absorbed all liquid and is tender.
13. Remove quinoa from heat and stir in 1/4 cup chopped fresh parsley and 2 tablespoons lemon juice.
14. Place approximately 1/3 cup quinoa filling in the center of each cabbage leaf.
15. Fold the bottom edge over the filling, then fold in the sides, and roll tightly away from you.
16. Arrange cabbage rolls seam-side down in a single layer in a baking dish.
17. Pour 1/2 cup crushed tomatoes and 1/4 cup vegetable broth over the rolls.
18. Cover the baking dish tightly with aluminum foil.
19. Bake at 375°F for 25 minutes until cabbage is tender and filling is heated through.
20. Remove foil and bake for an additional 5 minutes to lightly caramelize the edges.
Here’s what makes these cabbage rolls special: the tender purple cabbage wraps create a beautiful contrast against the fluffy quinoa filling, while the smoked paprika adds subtle warmth that complements the bright lemon notes. Serve them alongside a crisp green salad or topped with a dollop of Greek yogurt for added creaminess that balances the dish’s vibrant acidity.
Grilled Cheese with Purple Cabbage and Gouda
Zesty yet comforting, this elevated grilled cheese transforms a childhood favorite into a sophisticated sandwich that balances creamy richness with crisp texture. Today we’ll methodically build this masterpiece using purple cabbage’s vibrant crunch and Gouda’s nutty sweetness. Follow each step precisely for restaurant-quality results from your own kitchen.
Ingredients
- 4 slices artisanal sourdough bread, ½-inch thick
- 6 ounces aged Gouda cheese, thinly sliced
- 1 cup finely shredded purple cabbage
- 3 tablespoons European-style cultured butter
- 1 tablespoon clarified butter for brushing
- 2 teaspoons whole grain Dijon mustard
- ½ teaspoon flaky sea salt
Instructions
- Spread 1 teaspoon whole grain Dijon mustard evenly across one side of each bread slice using the back of a spoon.
- Layer 3 ounces thinly sliced aged Gouda cheese evenly over the mustard-coated side of two bread slices.
- Distribute ½ cup finely shredded purple cabbage in a single layer over the cheese on each prepared bread slice.
- Top each assembly with the remaining bread slices, mustard-side facing inward, to form two sandwiches.
- Heat a cast-iron skillet over medium-low heat for precisely 3 minutes until it reaches 325°F surface temperature.
- Brush the exterior of each sandwich lightly with clarified butter using a pastry brush.
- Place both sandwiches in the preheated skillet and cook for 4-5 minutes until the bottom crust develops golden-brown speckles.
- Flip sandwiches carefully using a wide spatula and continue cooking for another 4 minutes until the second side achieves identical coloration.
- Reduce heat to low, cover skillet with a lid, and cook for 2 additional minutes to ensure complete cheese melting.
- Transfer finished sandwiches to a cutting board and sprinkle evenly with ½ teaspoon flaky sea salt.
- Let rest for 90 seconds before slicing diagonally with a serrated bread knife.
Unbelievably satisfying, the sandwich delivers contrasting textures where the cabbage maintains a delicate crunch against the molten Gouda’s silkiness. That nutty cheese flavor marries beautifully with the mustard’s subtle heat and cabbage’s mild peppery notes. Consider serving alongside a chilled apple cider vinegar slaw to cut through the richness, or transform leftovers into croutons for tomorrow’s soup.
Fermented Purple Cabbage Pickles
You’ve probably noticed those vibrant purple cabbage pickles popping up at farmers’ markets and wondered how to make your own fermented version at home.
Ingredients
– 1 medium head purple cabbage, finely shredded
– 2 tablespoons fine sea salt
– 1 tablespoon caraway seeds
– 4 cups filtered water, at room temperature
– 1 large glass fermentation jar with airlock lid
Instructions
1. Remove the outer leaves from the purple cabbage and set aside two large, intact leaves.
2. Using a mandoline or sharp chef’s knife, finely shred the remaining cabbage until you have approximately 8 cups.
3. In a large stainless steel bowl, combine the shredded cabbage with fine sea salt and caraway seeds.
4. Massage the cabbage mixture vigorously with clean hands for 5-7 minutes until the cabbage becomes limp and releases its liquid.
5. Pack the salted cabbage tightly into the glass fermentation jar, pressing down firmly with a wooden tamper to eliminate air pockets.
6. Pour any remaining cabbage liquid over the packed cabbage, ensuring it’s completely submerged.
7. Place the reserved whole cabbage leaves on top of the shredded cabbage to create a protective layer.
8. Add filtered water until the cabbage is fully covered by at least 1 inch of liquid.
9. Seal the jar with the airlock lid and place it in a dark location with consistent temperature between 65-72°F.
10. Ferment for 14-21 days, checking daily to ensure the cabbage remains submerged and skimming off any surface foam.
11. After 14 days, taste the pickles every 2-3 days until they reach your preferred level of tanginess.
12. Once fermented to your liking, transfer the jar to refrigerator storage at 38°F to halt fermentation.
For optimal results, these fermented purple cabbage pickles develop a satisfying crunch that holds up beautifully against their tangy, complex flavor profile. Fresh from the brine, they make an exceptional topping for grain bowls or add vibrant acidity when chopped into potato salad.
Purple Cabbage and Red Lentil Curry
Many home cooks overlook the humble purple cabbage, but when simmered with red lentils in aromatic spices, it transforms into a vibrant, nutrient-dense curry that’s both comforting and elegant. Mastering this dish requires patience with layering flavors and understanding how each ingredient contributes to the final harmony. Let’s walk through the process methodically to ensure your curry achieves perfect texture and depth.
Ingredients
- 1 tablespoon cold-pressed coconut oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon whole cumin seeds
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper
- 4 cups finely shredded purple cabbage
- 1 cup split red lentils, rinsed until water runs clear
- 4 cups vegetable broth
- 1 teaspoon fine sea salt
- ½ cup full-fat coconut milk
- 2 tablespoons freshly squeezed lime juice
- ¼ cup chopped cilantro leaves
Instructions
- Heat coconut oil in a heavy-bottomed Dutch oven over medium heat until it shimmers, about 1 minute.
- Add diced onion and sauté, stirring frequently, until translucent and edges begin to caramelize, 6-8 minutes.
- Stir in minced garlic and grated ginger, cooking until fragrant, 45-60 seconds.
- Toast cumin seeds in the hot oil until they darken slightly and release their aroma, about 30 seconds. Tip: Toasting whole spices unlocks their essential oils for deeper flavor.
- Add ground coriander, turmeric, and cayenne pepper, stirring constantly for 20 seconds to bloom the spices.
- Add shredded purple cabbage and toss to coat evenly with spiced oil, wilting slightly, 2-3 minutes.
- Stir in rinsed red lentils until fully incorporated with vegetables.
- Pour in vegetable broth and add sea salt, scraping any browned bits from the pot bottom.
- Bring mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
- Partially cover and simmer for 25 minutes, stirring occasionally, until lentils have broken down and cabbage is tender. Tip: Maintain a bare simmer to prevent lentils from becoming mushy.
- Stir in coconut milk and simmer uncovered for 5 minutes to allow flavors to meld.
- Remove from heat and stir in fresh lime juice. Tip: Adding acid at the end brightens the dish without curdling the coconut milk.
- Fold in chopped cilantro leaves just before serving.
What emerges is a stunning magenta-hued curry where the lentils create a creamy base that contrasts beautifully with the cabbage’s slight crunch. The earthy spices balance the cabbage’s natural sweetness, while the lime and cilantro provide refreshing high notes. For an elegant presentation, serve over jasmine rice with a drizzle of coconut milk and extra cilantro sprigs, or enjoy as a substantial soup with naan for dipping.
Purple Cabbage and Sweet Potato Hash
For those seeking a vibrant, nutrient-packed breakfast that delivers both visual appeal and satisfying flavor, this purple cabbage and sweet potato hash offers the perfect balance of earthy sweetness and crisp texture. Following these methodical steps will ensure you achieve perfectly caramelized vegetables with professional results every time.
Ingredients
- 2 tablespoons clarified butter
- 1 large sweet potato, peeled and diced into ½-inch cubes
- ½ medium purple cabbage, thinly sliced
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 pasture-raised eggs, lightly beaten
- 1 teaspoon smoked paprika
- ½ teaspoon freshly cracked black pepper
- ¾ teaspoon fine sea salt
Instructions
- Heat a 12-inch cast iron skillet over medium-high heat and add clarified butter, swirling to coat the surface evenly.
- Add diced sweet potato to the skillet in a single layer, cooking undisturbed for 4 minutes to develop a golden-brown sear on one side.
- Stir sweet potatoes and continue cooking for 6 additional minutes, until edges become slightly crisp and centers yield to fork pressure.
- Add finely diced yellow onion and cook for 3 minutes, stirring occasionally, until onions become translucent and edges begin to caramelize.
- Incorporate thinly sliced purple cabbage and minced garlic, stirring to combine all ingredients evenly throughout the skillet.
- Cook the vegetable mixture for 8 minutes, stirring every 2 minutes, until cabbage wilts and develops tender-crisp texture with slight charring on edges.
- Sprinkle smoked paprika, freshly cracked black pepper, and fine sea salt over the hash, stirring thoroughly to distribute seasonings.
- Create four wells in the hash mixture using the back of a spoon, spacing them evenly across the skillet surface.
- Pour lightly beaten pasture-raised eggs into the wells, dividing equally among the four spaces.
- Reduce heat to low, cover the skillet, and cook for 4 minutes until egg whites are fully set while yolks remain slightly runny.
- Remove skillet from heat and let rest, covered, for 2 minutes to allow residual heat to finish cooking the eggs gently.
A symphony of textures emerges in this finished dish—crisp-tender cabbage contrasts with creamy sweet potatoes while the rich egg yolk creates a luxurious sauce. The vibrant purple hue makes this hash particularly stunning when served in shallow bowls, perhaps topped with microgreens for additional color contrast and fresh flavor complexity.
Asian Sesame Purple Cabbage Salad
Vividly crisp and bursting with vibrant colors, this Asian Sesame Purple Cabbage Salad brings together contrasting textures and bold flavors in perfect harmony. You’ll appreciate how the sweet-tangy dressing complements the hearty cabbage while toasted sesame seeds add delightful crunch. Let’s walk through creating this refreshing dish that’s equally perfect for weeknight dinners or entertaining guests.
Ingredients
– 1 medium head purple cabbage, thinly sliced
– 3 tablespoons toasted sesame oil
– 2 tablespoons rice vinegar
– 1 tablespoon tamari
– 1 teaspoon raw honey
– 1/2 teaspoon freshly grated ginger root
– 1/4 cup toasted sesame seeds
– 2 scallions, thinly sliced on the bias
– 1/4 cup fresh cilantro leaves, roughly chopped
Instructions
1. Remove the outer leaves from one medium head of purple cabbage and slice it in half lengthwise.
2. Remove the core from each cabbage half using a sharp chef’s knife at a 45-degree angle.
3. Thinly slice the cabbage into 1/8-inch ribbons using a mandoline or very sharp knife for uniform pieces.
4. Transfer the sliced cabbage to a large mixing bowl and set aside.
5. Combine 3 tablespoons toasted sesame oil, 2 tablespoons rice vinegar, 1 tablespoon tamari, 1 teaspoon raw honey, and 1/2 teaspoon freshly grated ginger root in a small bowl.
6. Whisk the dressing ingredients vigorously for 30 seconds until fully emulsified.
7. Pour the dressing over the sliced cabbage and toss thoroughly with tongs to coat every strand.
8. Add 1/4 cup toasted sesame seeds and toss again to distribute evenly throughout the salad.
9. Let the dressed cabbage rest for 10 minutes to allow the flavors to meld and the cabbage to slightly soften.
10. Thinly slice 2 scallions on the bias and roughly chop 1/4 cup fresh cilantro leaves.
11. Gently fold the scallions and cilantro into the salad just before serving.
Yielding a spectacular crunch with every bite, this salad maintains its structural integrity while the dressing penetrates just enough to soften the cabbage slightly. The toasted sesame seeds provide nutty depth against the bright, acidic notes of the dressing, creating a beautifully balanced side dish that pairs wonderfully with grilled meats or can be topped with seared tuna for a complete meal.
Purple Cabbage Risotto with Parmesan Cheese
Perfectly balancing earthy flavors with vibrant color, this purple cabbage risotto transforms humble ingredients into an elegant dish that will impress any dinner guest while teaching fundamental risotto techniques. Purple cabbage lends both striking visual appeal and subtle sweetness when cooked properly, while Parmesan cheese provides the essential savory depth that makes risotto so comforting.
Ingredients
- 1 medium purple cabbage, cored and thinly sliced
- 1½ cups Arborio rice
- 4 cups homemade vegetable stock, kept at a gentle simmer
- 1 cup dry white wine
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup freshly grated Parmigiano-Reggiano cheese
- 4 tablespoons unsalted European-style butter
- 2 tablespoons extra virgin olive oil
- Kosher salt to season
- Freshly cracked black pepper
Instructions
- Heat vegetable stock in a separate saucepan and maintain at 180°F throughout cooking.
- Heat olive oil in a heavy-bottomed Dutch oven over medium heat until shimmering.
- Add diced onion and cook for 5-7 minutes until translucent but not browned.
- Add minced garlic and cook for 1 minute until fragrant.
- Add sliced purple cabbage and cook for 8-10 minutes until slightly wilted and vibrant in color.
- Add Arborio rice and toast for 2 minutes, stirring constantly until grains are lightly toasted and coated with oil.
- Pour in white wine and cook while stirring until completely absorbed, about 2-3 minutes.
- Add 1 cup of hot stock and stir continuously until liquid is nearly absorbed.
- Continue adding stock ½ cup at a time, stirring constantly and waiting for near-absorption between additions.
- Cook for 18-20 minutes total until rice is al dente with a creamy consistency.
- Remove from heat and stir in unsalted butter until fully incorporated.
- Fold in grated Parmigiano-Reggiano cheese until melted and creamy.
- Season with kosher salt and freshly cracked black pepper.
Unbelievably creamy yet maintaining distinct grain texture, this risotto showcases how purple cabbage transforms from crisp to meltingly tender while infusing the entire dish with its beautiful hue. The final result balances the cabbage’s natural sweetness against the salty complexity of aged Parmesan, creating layers of flavor that develop with each bite. For an elegant presentation, garnish with extra cheese shavings and serve immediately while the risotto maintains its perfect saucy consistency.
Conclusion
These vibrant purple cabbage recipes prove that healthy eating can be delicious and beautiful! Try these dishes to add color and nutrition to your meals. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow home cooks!
