Easy Cheap Healthy Dinner Recipes: Red Cabbage

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Red Cabbage Dinner

Red or purple-leaved cabbage is a vegetable that does not differ a lot from a regular sort concerning taste but it has much more health benefits and its bright color does matter when you are trying to serve the dish in a beautiful style.

So it is nutritious and delicious and rather popular all over the world. The reasons are numerous. The red cabbage can be grown in general conditions and they do not know for sure the place of its origin but this is not of great importance.

The key moment is that this cabbage is full of antioxidants, phytochemicals, vitamins, and minerals. Red cabbage has vitamin A ten times as much as a green one. It prevents cancer, boosts immunity, promotes good state of the skin, and even reduces signs of aging. More often it is used for salads but there are recipes with cooked red cabbage and we are going to offer you just one of them – very simple and affordable to everybody.

In order to choose the vegetable of high quality, you should prefer a heavy head with bright leaves. The upper ones can be a little bit puffy as far as they are removed before cooking. If you make salad, try to slice it very finely because the leaves are rough enough.

Easy Cheap Healthy Dinner Recipes: Red Cabbage

If you want to have some rest from heavy dinners with meat and cheese, try to prepare this vegetarian recipe full of vitamins. We are going to cook the steak using red cabbage and serve it with steamed asparagus and french fries. Though, the accompanying products may be chosen to your discretion.

Course Lunch & dinner
Cuisine French
Prep Time 8 hours 25 minutes
Cook Time 35 minutes
Total Time 9 hours
Servings 4
Calories 1256 kcal


  • 1 piece a head red cabbage
  • 2 piece cloves garlic (minced)
  • 1/4 tsp salt
  • 1 tbsp fresh rosemary
  • 1 tbsp sugar
  • 1/2 tsp ground pepper
  • 4 tbsp butter
  • 2 tbsp fresh herbs (basil, dill or whatever you like)
  • 1/4 tsp ground black pepper
  • 1/2 cup olive oil
  • 1/4 cup tamari
  • 2 tbsp Dijon mustard


  1. Take a cabbage head, remove the stem and on a cutting board cut round slices just from the center in order to get two or four relatively equal disks an inch thick. Use a sharp knife doing this.

  2. The rest of the cabbage can be put in the fridge for any other dish. You will not need it for this recipe.

  3. Take garlic, mash it and add salt making a pasta. 

  4. Take a bowl, put this garlic mass into it, add oil, wine, tamari, mustard, sugar, rosemary, half of teaspoon pepper and mix the ingredients thoroughly.

  5. Dip the cabbage slices in this mixture so that both sides are covered.

  6. Take a sealable plastic bag and place the cabbage in marinade into it adding the remainders of it just on the top. 

  7. Close the bag and put it into a refrigerator for 8 hours or even for a day. 

  8. Prepare herb butter mixing the softened butter, herbs and pepper. Put the mass into a plastic warp rolling it in a way to get a cylinder and place into a refrigerator.

  9. Preheat grill to medium-high and preheat oven to 400°F. 

  10. Take the cabbage out of the package with marinade. 

  11. And grill it for about 20 minutes, turning from side to side. It must be very charred. 

  12. Now put the grilled cabbage into a large baking sheet and heat it for about 15 minutes. It must be tender.

  13. Serve with the herb butter cut in disks.

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