Gorgeous red cabbage makes a vibrant coleslaw - #1 cooked version & #2 uncooked version

More densely packed than the normal cabbage, a little goes a long way so adjust your estimations accordingly when substituting the red cabbage for normal cabbage. When I am not able to buy a full head and can only get half a cabbage from the supermarket, I will not eat it raw as a cut cabbage is difficult to clean properly. So I will either do a cooked coleslaw or make a soup with it.

#1 - cooked coleslaw
1/4 big onion
1 medium carrot
1/4 medium red cabbage (bottom part)
3 tbsp apple cider vinegar
1 tbsp olive oil
pepper
1 tsp sugar (or 1/2 tsp)
1/2 tsp salt
1/4 cup water

Feeds 2-3 people.

The key is to cooked it briefly so that the vegetables are still crunchy.

#2 - uncooked coleslaw
1/2 big onion
2 medium carrots
1/2 medium red cabbage (top half)
5 tbsp apple cider vinegar
1 tbsp olive oil
pepper
1 tsp sugar (or 1/2 tsp)
1/2 tsp salt
3-4 tbsp mayonnaise (+ more if needed)
4-5 tbsp kimchi (optional)

Feeds 4-6 people.

#extra - red cabbage soup
1/4 medium red cabbage (bottom part)
2 medium carrots
1 tsp salt

Feeds 2-3 people.

Add some protein of your choice, eg tofu or chicken and you have a simple & quick 1 pot meal to have with rice or noodles.

Ever wondered why the red cabbage was not called a purple cabbage?
I think of it every time I look at it ;)


If you have any questions, feel free to drop me a line.

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I keep my videos to under 5 minutes to cater to busy individuals like my soon-to-be university child. Recipes are simple with shortcuts and tips born from decades in the kitchen from a person who does not like the cleaning up but loves cooking and experimenting.