A head of crunchy red cabbage is one of nature's most colourful and nutritious winter foods. So indulge your senses and nourish your body with a seasonal veg that is simple to prepare and tastes amazing.


Red cabbage is one of the easiest ways to bring life to a winter menu. It's also incredibly nutritious. Containing 10 times more vitamin A and twice as much iron as a green cabbage, it's not surprising sales of red cabbage are on the up.

A real powerhouse of vitamins, red cabbage contains 3 ounces of 50mg of vitamin C - 80 per cent of your RDA - plus significant levels of vitamin K, folate, manganese, potassium and calcium.

Containing among the highest antioxidant levels of all vegetable,  red cabbage's nutritional density can seriously enhance your health. These may decrease the risk of heart disease, cancer and Alzheimer's disease by inhibiting free radical damage. High levels of dietary fibre may also help fight against colon cancer, diabetes, high cholesterol and obesity.

It's also an ideal vegetable to grow in the UK, so all red cabbages in UK supermarkets are home-grown with low travel miles - excellent for your green credentials.


Red cabbage can be eaten raw, braised, boiled, pickled, stir-fried and even juiced. It's ideal in coleslaws and is a popular addition to Christmas menus. One of the easiest and tastiest ways to eat it is in a salad:


It's so quick and easy to make this salad. It's also incredibly versatile. Use whatever combination of ingredients you have in the fridge in whatever quantities you prefer.


Red cabbage, walnuts, red onion, stilton or other blue cheese, cucumber, crisp red apples, avocado, beetroot - any other salad ingredient will do!

Salad dressing: 2 tbsp red wine vinegar, 2 1/2 tbsp olive oil


1. Toast the walnuts in a frying pan, or in the oven for 5 minutes.

2. Shred the red cabbage and onions. Chop up the other ingredients into bite-sized pieces.

3. Add the red cabbage and onion to the frying pan, along with the salad dressing. Cook for a couple of minutes until slightly softened.

4. Add all the ingredients to the pan and season with salt and pepper.

5. Stir briefly before serving.

If you make plenty you can save the extras in the fridge for a quick lunch the next day.

The Author

Kath Webb

Kath is a contributing writer for PayasUgym. Football, running, weight training, yoga and walking are her forte, along with cooking tasty, nutritious food - with a regular batch of cake chucked in.


craig t.
23 November 2015

craig t.

Unfortunately I have bad memories of braised cabbage from my childhood so this puts me right off red cabbage.

Roger B.
19 November 2015

Roger B.

this looks good - I'm always looking for autumn/winter vegetables so thanks for a great idea.

Matthew C.
18 November 2015

Matthew C.

Fancy that. I have just been given a red cabbage my my father-in-law from his allotment. There's a few holes in it, but it's gonna be my lunch today!

Mike D.
17 November 2015

Mike D.

I love red cabbage, such great value. I actually have it stir fried with kale for breakfast quite often, plus eggs.

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