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Salted Red Cabbage

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant salted red cabbage is a versatile vegan side dish that brings a refreshing crunch and bright acidity to any meal. By massaging the cabbage with salt, you soften its fibrous texture while preserving its deep purple colour, creating a slaw-like consistency without the need for heavy dressings. The addition of toasted fennel seeds provides a subtle, aniseed-like warmth that pairs beautifully with the tangy apple cider vinegar.

Ideal for autumn and winter dining, this healthy salad works exceptionally well alongside roasted meats, plant-based nut roasts, or stuffed into flatbreads. It is a fantastic make-ahead option for busy households, as the flavours continue to meld and improve when stored in the fridge. This simple preparation is a great way to elevate humble seasonal vegetables into a sophisticated accompaniment.

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Ingredients for Salted Red Cabbage

  • 1 teaspoon fennel seeds

  • 1/2 small red cabbage, core removed, leaves cut into 1-inch pieces

  • 2 tablespoons kosher salt, plus more

  • 45ml apple cider vinegar

  • 3 tablespoons olive oil

  • Pinch of sugar

  • Freshly ground black pepper

How to make Salted Red Cabbage

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Toast fennel seeds in a dry small skillet over medium-low, tossing, until fragrant, about 2 minutes; transfer to a small bowl.

Toss cabbage and 2 tablespoons salt in a large bowl. Massage vigorously until cabbage begins to release water and soften, about 2 minutes. Rinse in cold water until no longer too salty; squeeze out excess liquid and pat dry. Toss in a large bowl with vinegar, oil, sugar, and fennel seeds. Season with pepper.

Cabbage can be made 5 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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