Red cabbage keeps well and is very versatile. Here are sweet, savoury, raw, cooked, quick, and slow ideas to use it up:

🥗 Raw / Fresh

1. Classic Red Cabbage Slaw

   • Shred with carrots, apple, and onion.

   • Toss with a dressing of mustard, cider vinegar, olive oil, and a touch of honey.

2. Crunchy Winter Salad

   • Shave thinly and pair with orange segments, toasted walnuts, and feta.

   • Dress with lemon juice and olive oil.

3. Cabbage & Tahini Wraps

   • Use leaves or slaw in flatbreads with falafel or grilled halloumi, tahini-yoghurt sauce.

🍲 Cooked / Warm

4. Braised Red Cabbage (German-style)

   • Cook slowly with apple, onion, a splash of vinegar, sugar, and spices (clove, bay, cinnamon).

   • Great with sausages or roast veg.

5. Red Cabbage Stir-Fry

   • Quick-fry with garlic, ginger, soy sauce, and sesame oil. Add tofu or prawns.

6. Red Cabbage Gratin

   • Sauté with onions, layer in a dish with a light béchamel or cream, top with cheese and bake.

7. Borscht-Inspired Soup

   • Use red cabbage with beetroot, potato, garlic, dill, and vegetable stock. Finish with sour cream.

🥟 Preserved / Fermented

8. Red Cabbage Sauerkraut

   • Shred, salt, massage, and pack in a jar. Let ferment at room temp for a few days.

   • Amazing with eggs, toast, grilled cheese, or grain bowls.

9. Quick Pickled Cabbage

   • Slice thinly, pour over hot vinegar-sugar-salt mix, and keep in fridge.

   • Great in tacos, burgers, or mezze plates.