Sautéed red cabbage is, with no exaggeration, something that we make at least three times a week for about six months of the year. When cabbage is in season, so anywhere between August and May (it stores very well) it’s a staple recipe and something we’ve been making since we first moved to Germany in 2016.

This recipe has a similar flavour profile as German braised cabbage, but cooking it on the stove top means it retains much more of its texture and doesn’t get so soft. With the addition of spicy mustard, vinegar, and honey, it’s a sweet-sour combination that pairs well with any number of dishes. Our go-to meal is this cabbage, lentil salad, and some kind of roasted vegetable like honey roasted parsnips.

Of course I also grew up eating cabbage, but we were so broke when we moved that cabbage of all kinds became a staple. We’ve lived mostly in northern Europe for the last several years and it’s remained a staple – the only time we ate less of it was when we lived in southern France for a while, and that was only because broccoli and other locally-grown vegetables were just as affordable at the market.

For a similar recipe made in the oven, try this easy roasted red cabbage. This red cabbage orange salad and vegan coleslaw both use red cabbage without cooking it.

Ingredients

There are some substitutions listed below, but every ingredient should be included for this recipe. If you leave any of the additions – garlic, mustard, vinegar, or honey – out of the mix, the cabbage will taste flat.

Ingredient Notes and Substitutions

• Red cabbage: you can use another type of cabbage, like white or Savoy. The method remains the same. A looser cabbage like Savoy or pointed will need a slightly shorter cooking time.
• Mustard: the best choice is Dijon mustard, but another middling spice mustard can be used if you prefer. Don’t use yellow hotdog mustard.
• Honey: substitute maple syrup if preferred.
• Vinegar: the flavour profile here will really change depending on the type of vinegar you use. Balsamic vinegar will make it a little sweeter and with a more round flavour, and apple cider vinegar adds more sharpness. Those are my recommendations but another type of vinegar could be used.

Step by Step

Step 1: heat the pan, then add the cabbage.

Step 2: cook for several minutes, stirring occasionally.

Step 3: add the garlic and cook a couple minutes more.

Step 4: stir in the mustard and honey, then add the vinegar, salt, and pepper.

Recipe Notes

When buying cabbage, choose a firm cabbage that feels heavy for its size. That means it’s densely leaved inside and you should get a good taste and texture. Avoid buying any with visible deep insect holes but don’t worry if there are a few shallow tracks, which can be easily cut out (you might see this at the market, probably not in the grocery store).

To core a cabbage, you simply remove the very dense white part at the base with a knife. This might be a bit easier if you quarter the cabbage first, but it can be removed in a triangle shape from a halved cabbage once you’re more used to it. Remove any wilted leaves before use.

Adding the vinegar will change the colour of the cabbage to a more reddish purple because it contains a PH sensitive pigment called anthocyanin. You might read that vinegar is necessary to preserve the colour of the cabbage, but that doesn’t really matter – you want it there for the taste.

How to Store

Storage: keep in a sealed container in the refrigerator for up to three days. Reheat in a frying pan or serve cold.

Freezing: I don’t recommend freezing this dish. You can try it, but the texture will be soggy after thawing.

Expert Tips

• Use good mustard: if all you have is hotdog mustard, you’re better off leaving it out altogether. I recommend a rather spicy Dijon but a grainy mustard can be nice.
• Season to taste: this includes the amount of salt, but also pepper and vinegar. Try the cabbage and adjust before serving. The amounts listed in the recipe card can be considered as starting points for this recipe.
• Check the texture: the amount of time needed varies a bit based on the size of your frying pan and roughly chopped the cabbage is. It should be cooked through but with a bit of bite.

More Side Dishes

Vegan Broccoli Salad
Mashed Sweet Potatoes
Dairy-Free Mashed Potatoes
Vegetarian Stuffing