Vegetarian Weight Loss Recipe

Smarter Red Cabbage

Average: 5 (7 votes)
(7 votes)
Smarter Red Cabbage

Smarter red cabbage - fruity and spicy and very easy to make, it enriches not only festive dishes! Photo: Daniela New

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Health Score:
79 / 100
20 min.
ready in 1 hr 20 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Red cabbage is packed with nutrients including vitamins C and K, as well as satiating dietary fiber.

Depending on your taste prefernces, this red cabbage can be refined with other spices such as caraway or juniper berries to match your menu.

1 serving contains
(Percentage of daily recommendation)
Calorie176 cal.(8 %)
Protein4 g(4 %)
Fat5 g(4 %)
Carbohydrates27 g(18 %)
Sugar added9 g(36 %)
Roughage6.7 g(22 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E4.6 mg(38 %)
Vitamin K55.8 μg(93 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.3 mg(21 %)
Folate73 μg(24 %)
Pantothenic acid0.7 mg(12 %)
Biotin7 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C119 mg(125 %)
Potassium604 mg(15 %)
Calcium90 mg(9 %)
Magnesium39 mg(13 %)
Iron1.2 mg(8 %)
Iodine7 μg(4 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.6 g
Uric acid72 mg
Cholesterol0 mg
Complete sugar25 g
Development of this recipe:


28 ozs Red cabbage
1 onion
1 acidic Apple (e.g. Granny Smith, Pippin)
2 Tbsps Canola oil
8 ozs Vegetable broth
6 Tbsps apple cider vinegar
1 bay leaf
4 cloves
1 Cinnamon stick
5 Tbsps Plum or Plum butter
How healthy are the main ingredients?
Red cabbageapple cider vinegaronionAppleclovessalt
Product recommendation

Red cabbage tastes especially good when it is well marinated, because then the tasty aromas unfold completely.

If, after preparation, it is filled hot into boiled glasses, hermetically sealed and stored in a dark, cool place, it will keep for up to a year. Even deep-frozen, it remains fresh for several months.


Kitchen utensils

1 Cutting board, 1 Knife, 1 Mandoline or large sharp knife, 1 Pot lidded

Preparation steps


Remove outer leaves and wash cabbage. Cut into quarters with a large knife and cut out the hard stalk. Now cut the quarters into fine strips with a vegetable slicer or a sharp knife. Peel onion and apple and chop finely.


Heat the oil in a pot and sauté the onion for 2 minutes at medium heat until transparent. Add apple and red cabbage and steam for 3-4 minutes while stirring. Deglaze with stock and vinegar and stir well.


Add bay leaf, cloves and cinnamon stick to the red cabbage and season with salt and pepper. Cover and cook over low heat for about 1 hour. Stir regularly. Add some more stock if necessary.


Stir in plum puree about 15 minutes before the end of the cooking time. Finally, season to taste with salt and pepper and remove the bay leaf and cloves.


Serve the finished red cabbage hot or cool it down, let it stand in the refrigerator for one or two days and reheat it again for consumption.