18 Delicious Purple Cabbage Recipes for Every Season

Dive into the vibrant world of purple cabbage with our roundup of 18 delicious recipes that shine in every season! Whether you’re whipping up a quick weeknight dinner or seeking a colorful addition to your comfort food favorites, these dishes promise to delight your palate and brighten your table. Ready to transform this humble veggie into something extraordinary? Let’s get cooking!

Purple Cabbage Slaw with Lime Dressing

Here’s a vibrant twist on the classic slaw that’s as visually stunning as it is delicious. Purple Cabbage Slaw with Lime Dressing combines crisp textures with a zesty, refreshing flavor profile, perfect for elevating any meal or gathering.

Ingredients

• 1 small head of purple cabbage, thinly sliced (the crunchier, the better!)
• 2 large carrots, julienned (for a sweet, colorful contrast)
• 1/4 cup fresh cilantro, chopped (because freshness is key)
• 1/3 cup mayonnaise (I swear by Duke’s for its tangy richness)
• 2 tbsp fresh lime juice (about 1 large lime, squeezed to perfection)
• 1 tsp lime zest (for that extra zing)
• 1 tbsp honey (to balance the acidity)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. In a large mixing bowl, combine the thinly sliced purple cabbage and julienned carrots. Toss gently to mix.
2. In a separate small bowl, whisk together the mayonnaise, fresh lime juice, lime zest, honey, salt, and black pepper until smooth. Tip: Taste the dressing and adjust the lime or honey if needed for your preferred balance of sweet and tart.
3. Pour the dressing over the cabbage and carrot mixture. Using clean hands or tongs, toss the slaw until evenly coated. Tip: Let the slaw sit for 10 minutes before serving to allow the flavors to meld beautifully.
4. Just before serving, sprinkle the chopped cilantro over the slaw and give it one final gentle toss. Tip: For an extra crunch, add a handful of toasted sunflower seeds or sliced almonds.

So vibrant and crisp, this slaw offers a delightful contrast of textures and a burst of lime-infused flavor. Serve it alongside grilled meats or fish, or as a bold topping for tacos to add a refreshing crunch.

Braised Purple Cabbage with Apples

Magically transforming humble ingredients into a dish of vibrant colors and complex flavors, this braised purple cabbage with apples is a testament to the beauty of simple, seasonal cooking. The interplay of sweet, tart, and earthy notes makes it a versatile side that pairs beautifully with roasted meats or a hearty grain bowl.

Ingredients

• 1 medium purple cabbage (about 2 lbs), cored and thinly sliced – I love the deep hue it lends to the dish.
• 2 large apples, peeled, cored, and sliced – Honeycrisp are my go-to for their perfect balance of sweetness and acidity.
• 3 tbsp unsalted butter – Always opt for high-quality butter; it makes all the difference.
• 1/2 cup apple cider vinegar – This adds a bright tanginess that elevates the dish.
• 1/4 cup brown sugar – For a subtle molasses depth.
• 1 tsp caraway seeds – Their slight anise flavor complements the cabbage beautifully.
• Salt to taste – I prefer sea salt for its clean, crisp flavor.

Instructions

1. In a large Dutch oven, melt the butter over medium heat until it begins to foam slightly, about 2 minutes.
2. Add the sliced cabbage and apples to the pot, stirring to coat them evenly with the butter. Cook for 5 minutes, until they begin to soften.
3. Sprinkle the brown sugar and caraway seeds over the cabbage and apples, stirring well to distribute the flavors evenly.
4. Pour in the apple cider vinegar, and season with salt. Reduce the heat to low, cover, and let simmer for 45 minutes, stirring occasionally. Tip: The low and slow cooking is key to developing the dish’s depth of flavor.
5. After 45 minutes, remove the lid and increase the heat to medium. Cook for an additional 10 minutes to reduce any remaining liquid, stirring frequently. Tip: This step intensifies the flavors and ensures a perfect texture.
6. Once the cabbage is tender and the liquid has thickened slightly, remove from heat. Tip: Letting it sit for 5 minutes before serving allows the flavors to meld even further.

Nowhere does the humble cabbage shine brighter than in this dish, where it becomes meltingly tender, infused with the sweetness of apples and the tang of vinegar. Serve it alongside a crisp pork chop or atop a bowl of creamy polenta for a meal that’s as visually stunning as it is delicious.

Purple Cabbage and Carrot Stir-Fry

Glistening with vibrant hues and bursting with crisp textures, this Purple Cabbage and Carrot Stir-Fry is a testament to the beauty of simple ingredients coming together in perfect harmony. A dish that dances between earthy and sweet, it’s a quick yet sophisticated addition to any meal.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 2 cups thinly sliced purple cabbage (the crunchier, the better)
• 1 cup julienned carrots (for a sweet, colorful contrast)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 teaspoon grated ginger (for that warm, spicy kick)
• 1 tablespoon soy sauce (I opt for low-sodium to control the saltiness)
• 1 teaspoon sesame oil (a drizzle adds depth)
• 1/2 teaspoon red pepper flakes (adjust to your heat preference)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, stirring constantly for 30 seconds to release their aromas without burning.
3. Toss in the julienned carrots and stir-fry for 2 minutes until they start to soften but still retain a bit of crunch.
4. Add the thinly sliced purple cabbage, continuing to stir-fry for another 3 minutes. The cabbage should wilt slightly but remain vibrant.
5. Drizzle in the soy sauce and sesame oil, tossing the vegetables to ensure they’re evenly coated.
6. Sprinkle the red pepper flakes over the stir-fry, adjusting the amount based on your desired level of heat.
7. Remove from heat after a final 1-minute stir to let the flavors meld together beautifully.

Offering a delightful crunch with every bite, this stir-fry is a symphony of flavors—earthy, sweet, and slightly spicy. Serve it atop a bowl of steaming jasmine rice or alongside grilled chicken for a meal that’s as nutritious as it is colorful.

Roasted Purple Cabbage Steaks

Savory and visually stunning, roasted purple cabbage steaks are a testament to the beauty of simplicity in the kitchen. This dish transforms the humble cabbage into a caramelized, tender masterpiece that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1 medium purple cabbage – look for one that feels heavy for its size, a sign of freshness.
• 3 tablespoons extra virgin olive oil – my go-to for its fruity notes that complement the cabbage’s natural sweetness.
• 1 teaspoon sea salt – I prefer the subtle crunch and clean flavor it adds.
• 1/2 teaspoon freshly ground black pepper – freshly ground makes all the difference.
• 1 tablespoon balsamic vinegar – a splash adds a lovely tangy depth.

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
2. Remove the outer leaves of the purple cabbage and slice it into 1-inch thick steaks, keeping the core intact to hold them together.
3. Brush both sides of each cabbage steak with extra virgin olive oil, ensuring they’re well coated for even caramelization.
4. Season each steak with sea salt and freshly ground black pepper, adjusting the amounts to your liking.
5. Arrange the steaks on a baking sheet lined with parchment paper, giving them space to roast evenly.
6. Roast in the preheated oven for 25 minutes, then flip each steak carefully with a spatula.
7. Drizzle the balsamic vinegar over the steaks and return to the oven for another 10 minutes, or until the edges are crispy and the centers are tender.
8. Remove from the oven and let them rest for 5 minutes to allow the flavors to meld beautifully.

Golden and slightly charred at the edges, these roasted purple cabbage steaks offer a delightful contrast of textures. Serve them atop a creamy polenta or alongside a sharp, tangy goat cheese for a dish that’s as balanced as it is bold.

Purple Cabbage Soup with Ginger

Elevate your culinary repertoire with this vibrant Purple Cabbage Soup with Ginger, a dish that marries the earthy sweetness of cabbage with the warm, spicy notes of ginger for a comforting yet sophisticated bowl.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for its fruity depth)
• 1 medium onion, finely chopped (I find yellow onions offer the perfect balance of sweetness and sharpness)
• 2 cloves garlic, minced (freshly minced garlic releases more flavor)
• 1 tablespoon fresh ginger, grated (for that unmistakable zing)
• 4 cups purple cabbage, thinly sliced (the star of the show, lending a gorgeous hue)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is my preference)
• 1 teaspoon apple cider vinegar (a splash to brighten the flavors)
• Salt and freshly ground black pepper (to layer the seasoning)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Add the sliced purple cabbage, stirring to coat with the onion mixture, and cook for 2 minutes to slightly soften.
5. Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the cabbage is tender.
6. Stir in the apple cider vinegar, then season with salt and pepper to taste. Simmer for an additional 2 minutes to meld the flavors.
7. Remove from heat and let the soup sit for 5 minutes before serving to allow the flavors to deepen.

Kaleidoscopic in color and brimming with layers of flavor, this soup offers a velvety texture with a gentle crunch from the cabbage. Serve it with a dollop of crème fraîche or a sprinkle of fresh herbs for an extra touch of elegance.

Pickled Purple Cabbage

Yield to the vibrant hues and tangy crunch of pickled purple cabbage, a dish that marries simplicity with sophistication, perfect for elevating any meal from ordinary to extraordinary. This recipe transforms the humble cabbage into a colorful condiment that’s as versatile as it is visually striking.

Ingredients

– 1 medium purple cabbage, thinly sliced (I find the mandoline slicer achieves the perfect thickness for even pickling)
– 1 cup apple cider vinegar (the crisp acidity balances the cabbage’s natural sweetness)
– 1 cup water (filtered is my preference for the cleanest flavor)
– 1/2 cup granulated sugar (adjust slightly if you prefer a less sweet pickle)
– 1 tbsp kosher salt (its coarse grains dissolve evenly, seasoning the brine perfectly)
– 1 tsp whole black peppercorns (they add a subtle warmth that ground pepper can’t match)
– 2 whole cloves (their aromatic depth is a game-changer)

Instructions

1. In a large bowl, combine the thinly sliced purple cabbage and set aside.
2. In a medium saucepan over medium heat, bring the apple cider vinegar, water, sugar, salt, peppercorns, and cloves to a boil, stirring until the sugar and salt completely dissolve. Tip: A gentle boil ensures the spices infuse the brine without becoming overpowering.
3. Carefully pour the hot brine over the cabbage in the bowl, ensuring all the cabbage is submerged. Tip: Using a plate to weigh down the cabbage helps keep it under the brine for even pickling.
4. Allow the mixture to cool to room temperature, then cover and refrigerate for at least 24 hours before serving. Tip: The flavors deepen beautifully after 48 hours, so patience is rewarded.

The pickled purple cabbage emerges with a crisp texture and a lively balance of sweet, tangy, and spicy notes. Serve it atop tacos for a burst of color and flavor, or alongside grilled meats to cut through the richness with its bright acidity.

Purple Cabbage and Quinoa Salad

Unveiling a dish that marries the earthy crunch of purple cabbage with the nutty wholesomeness of quinoa, this salad is a testament to the beauty of simple, nutritious ingredients coming together in perfect harmony. Perfect for a light lunch or as a vibrant side, it’s a recipe that promises both flavor and flair.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness, making for a cleaner taste)
• 2 cups water (for cooking quinoa, ensuring it’s fluffy and not mushy)
• 2 cups purple cabbage, thinly sliced (the vibrant color adds a stunning visual appeal)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lemon juice (freshly squeezed, for that bright, tangy kick)
• 1/2 tsp salt (to balance the flavors beautifully)
• 1/4 cup chopped parsley (adds a fresh, herby dimension)
• 1/4 cup crumbled feta cheese (optional, but it brings a lovely creamy contrast)

Instructions

1. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. While the quinoa cooks, thinly slice the purple cabbage. The thinner, the better for texture.
4. In a large bowl, whisk together the extra virgin olive oil, lemon juice, and salt until well combined.
5. Fluff the cooked quinoa with a fork and add it to the bowl with the dressing. Toss to coat evenly.
6. Add the sliced purple cabbage and chopped parsley to the quinoa mixture. Gently toss to combine. Tip: Adding the cabbage last keeps its vibrant color intact.
7. If using, sprinkle the crumbled feta cheese over the top for a creamy finish.

Kaleidoscopic in appearance and bursting with textures, this salad offers a delightful crunch from the cabbage, a tender bite from the quinoa, and a refreshing zing from the lemon dressing. Serve it in a hollowed-out purple cabbage for an eye-catching presentation that’s sure to impress.

Grilled Purple Cabbage Wedges

Marvel at the vibrant hues and robust flavors of grilled purple cabbage wedges, a dish that transforms the humble vegetable into a stunning centerpiece with minimal effort. Perfect for summer gatherings, this recipe promises a delightful crunch and a smoky sweetness that pairs beautifully with a variety of mains.

Ingredients

• 1 medium purple cabbage, cut into 8 wedges (keep the core intact to hold the wedges together)
• 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1 teaspoon sea salt (I love the subtle crunch it adds)
• 1/2 teaspoon freshly ground black pepper (for a gentle heat)
• 2 tablespoons balsamic vinegar (a splash of acidity balances the sweetness)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Brush each cabbage wedge generously with extra virgin olive oil on all sides, then season evenly with sea salt and black pepper.
3. Place the cabbage wedges on the grill, core side down, and cook for 5 minutes without moving to achieve beautiful grill marks.
4. Carefully flip each wedge and grill for an additional 5 minutes, or until the edges are slightly charred and the cabbage is tender-crisp.
5. Drizzle the grilled cabbage wedges with balsamic vinegar right before serving to enhance their natural sweetness.

Kaleidoscopic in presentation, these grilled purple cabbage wedges offer a smoky depth with a tender yet crisp bite. Serve them atop a creamy polenta or alongside grilled meats for a visually striking and flavorful addition to your meal.

Purple Cabbage Tacos with Avocado Cream

Fusing vibrant colors and bold flavors, these Purple Cabbage Tacos with Avocado Cream are a feast for the senses, offering a delightful crunch and creamy contrast that elevates taco night to a gourmet experience.

Ingredients

• 1 small purple cabbage, thinly sliced (for that perfect crunch and pop of color)
• 2 ripe avocados (I find Hass avocados work best for their creamy texture)
• 1/2 cup sour cream (full-fat for richness, but light works too)
• 1 lime, juiced (freshly squeezed makes all the difference)
• 1/2 tsp cumin (toasted and ground for a deeper flavor)
• 8 small corn tortillas (warmed to bring out their natural sweetness)
• 1/4 cup cilantro, chopped (for a fresh, herby finish)
• Salt to taste (I prefer sea salt for its clean, mineral quality)

Instructions

1. In a large bowl, combine the thinly sliced purple cabbage with a pinch of salt, massaging gently to soften slightly.
2. Halve the avocados, remove the pits, and scoop the flesh into a blender. Add sour cream, lime juice, and cumin, blending until smooth. Tip: For a chunkier cream, mash by hand.
3. Heat the corn tortillas on a dry skillet over medium heat for about 30 seconds per side, until warm and pliable. Tip: Keep them wrapped in a cloth to stay warm.
4. Spread a generous layer of avocado cream on each tortilla, top with the seasoned purple cabbage, and sprinkle with chopped cilantro.
5. Serve immediately, allowing the vibrant colors and textures to shine. Tip: For an extra kick, a drizzle of hot sauce complements the creamy avocado beautifully.

Rich in texture and flavor, these tacos boast a satisfying crunch from the cabbage against the smooth avocado cream, making every bite a harmonious blend. Try serving them with a side of charred corn for a summer-inspired meal that’s as visually stunning as it is delicious.

Purple Cabbage and Beetroot Salad

Whisking together the vibrant hues and crisp textures of this Purple Cabbage and Beetroot Salad promises a feast for the senses, blending earthy sweetness with a satisfying crunch that’s as nutritious as it is visually stunning.

Ingredients

• 1 small purple cabbage, thinly sliced (I love the deep color it adds)
• 2 medium beetroots, peeled and grated (for that sweet, earthy base)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp apple cider vinegar (adds a bright tanginess)
• 1 tsp honey (just a touch to balance the acidity)
• 1/2 tsp salt (enhances all the flavors)
• 1/4 tsp black pepper (freshly ground, for a bit of heat)
• 1/4 cup chopped walnuts (for a delightful crunch)
• 1/4 cup crumbled feta cheese (optional, but adds a creamy contrast)

Instructions

1. In a large mixing bowl, combine the thinly sliced purple cabbage and grated beetroots.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, salt, and black pepper until emulsified.
3. Pour the dressing over the cabbage and beetroot mixture, tossing gently to ensure everything is evenly coated. Tip: Let it sit for 10 minutes to allow the flavors to meld.
4. Add the chopped walnuts and crumbled feta cheese, if using, and toss lightly to distribute. Tip: Toast the walnuts beforehand for an extra layer of flavor.
5. Serve immediately or chill in the refrigerator for up to an hour to enhance the crispness. Tip: For a more vibrant presentation, serve on a white platter.

Layered with textures and flavors, this salad offers a crisp bite from the cabbage, sweetness from the beetroots, and a nutty finish from the walnuts. Try serving it alongside grilled chicken or as a standalone dish garnished with fresh dill for an extra pop of color and flavor.

Stuffed Purple Cabbage Rolls

Kaleidoscopic in color and rich in flavor, these Stuffed Purple Cabbage Rolls are a testament to the beauty of combining simple ingredients with a touch of culinary finesse. Perfect for a cozy dinner or an elegant gathering, they promise a delightful interplay of textures and tastes.

Ingredients

• 1 large purple cabbage (look for one with vibrant, tightly packed leaves)
• 1 cup cooked quinoa (I love the nutty flavor it adds)
• 1/2 cup grated Parmesan cheese (freshly grated makes all the difference)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (because garlic is life)
• 1 tsp smoked paprika (for that subtle, smoky depth)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Carefully remove 8 large outer leaves from the purple cabbage, ensuring they’re intact for rolling.
3. Blanch the cabbage leaves in boiling water for 2 minutes to soften, then plunge into ice water to stop the cooking process.
4. In a bowl, mix the cooked quinoa, Parmesan cheese, minced garlic, smoked paprika, and salt until well combined.
5. Place a generous tablespoon of the quinoa mixture at the base of each cabbage leaf, then roll tightly, tucking in the sides as you go.
6. Arrange the rolls seam-side down in a baking dish lightly brushed with olive oil to prevent sticking.
7. Drizzle the remaining olive oil over the rolls and bake for 25 minutes, or until the edges of the cabbage leaves are slightly crispy.
8. Tip: For an extra flavor boost, sprinkle a little more Parmesan on top before baking. Tip: Serve with a dollop of Greek yogurt for a creamy contrast. Tip: Let the rolls rest for 5 minutes after baking for the flavors to meld beautifully.

Hearty yet refined, these Stuffed Purple Cabbage Rolls offer a satisfying crunch with every bite, their earthy flavors elevated by the smokiness of paprika. Serve them atop a swirl of beetroot puree for a visually stunning plate that’s as delicious as it is beautiful.

Purple Cabbage Juice with Lemon and Ginger

Unveiling a vibrant elixir that marries the earthy depth of purple cabbage with the zesty spark of lemon and the warm kick of ginger, this juice is a testament to the beauty of simple, wholesome ingredients transforming into something extraordinary.

Ingredients

• 1 small purple cabbage (about 2 cups shredded) – Look for one that feels heavy for its size, a sign of freshness.
• 1 large lemon, juiced (about 1/4 cup) – I always roll my lemons on the counter before juicing to maximize yield.
• 1 inch fresh ginger, peeled (about 1 tbsp grated) – The fresher the ginger, the more potent its flavor and health benefits.
• 2 cups cold water – Filtered water ensures the purest taste.
• 1 tbsp honey (optional) – A local, raw variety adds a lovely floral note.

Instructions

1. Begin by thoroughly washing the purple cabbage under cold running water to remove any impurities. Pat dry with a clean towel.
2. Using a sharp knife, carefully shred the cabbage into thin strips until you have about 2 cups. The finer the shred, the easier it will be to juice.
3. Peel the ginger and grate it finely to release its aromatic oils. You should have about 1 tablespoon.
4. Juice the lemon, straining out any seeds or pulp if you prefer a smoother juice. Measure out 1/4 cup of lemon juice.
5. In a high-powered blender, combine the shredded cabbage, grated ginger, lemon juice, and cold water. Blend on high for 1-2 minutes until completely smooth.
6. Strain the mixture through a fine-mesh sieve or cheesecloth into a large pitcher, pressing down to extract all the liquid. Discard the solids.
7. If using, stir in the honey until fully dissolved. Taste and adjust the sweetness or lemon juice as needed.
8. Chill the juice in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.

Captivating in its deep purple hue, this juice offers a refreshing balance of tangy, sweet, and spicy notes. Serve it over ice with a thin slice of lemon for an eye-catching presentation, or enjoy it as a vibrant start to your morning.

Purple Cabbage and Chickpea Curry

Savory and vibrant, this Purple Cabbage and Chickpea Curry is a feast for the senses, blending the earthy tones of chickpeas with the striking hue and crisp texture of purple cabbage, all simmered in a fragrant curry sauce that’s as nourishing as it is delightful.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely diced (yellow onions work best for their sweetness)
• 2 garlic cloves, minced (freshly minced garlic brings a punch of flavor)
• 1 teaspoon grated ginger (for a warm, spicy undertone)
• 1 teaspoon ground turmeric (adds a golden color and earthy flavor)
• 1 teaspoon ground cumin (I love its nutty, peppery taste)
• 1/2 teaspoon chili powder (adjust according to your heat preference)
• 1 small head purple cabbage, thinly sliced (about 4 cups, for a crunchy texture)
• 1 can (15 oz) chickpeas, drained and rinsed (I prefer them well-rinsed to remove any canning liquid taste)
• 1 can (14.5 oz) diced tomatoes (with their juices, for a saucy base)
• 1 cup vegetable broth (homemade or low-sodium store-bought)
• Salt, to taste (I start with 1/2 teaspoon and adjust from there)
• Fresh cilantro, chopped (for garnish, adds a fresh, citrusy finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the turmeric, cumin, and chili powder, stirring constantly for 30 seconds to toast the spices.
5. Add the sliced purple cabbage to the skillet, tossing to coat with the spice mixture, and cook for 5 minutes until slightly softened.
6. Pour in the diced tomatoes with their juices and the vegetable broth, bringing the mixture to a gentle simmer.
7. Add the drained chickpeas, stirring to combine, and let the curry simmer uncovered for 15 minutes, allowing the flavors to meld.
8. Season with salt to taste, then remove from heat.
9. Garnish with freshly chopped cilantro before serving.

Every bite of this curry offers a delightful contrast between the tender chickpeas and the crisp cabbage, all enveloped in a richly spiced sauce. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop of the flavorful sauce.

Purple Cabbage Pizza Crust

Radiating with vibrant hues and a promise of wholesome delight, this Purple Cabbage Pizza Crust is a testament to the beauty of blending nutrition with indulgence. Its unique color and texture invite a culinary adventure, perfect for those seeking a gluten-free alternative that doesn’t compromise on flavor or satisfaction.

Ingredients

• 2 cups finely shredded purple cabbage (the fresher, the crunchier the crust)
• 1 cup almond flour (for that nutty, rich base)
• 2 large eggs, room temperature (they bind better when not cold)
• 1/4 cup grated Parmesan cheese (a personal favorite for its sharpness)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp sea salt (to enhance all the flavors)
• 1/2 tsp garlic powder (for a subtle kick)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the shredded purple cabbage, almond flour, eggs, Parmesan cheese, olive oil, sea salt, and garlic powder. Mix until the ingredients are fully incorporated and the mixture holds together.
3. Transfer the mixture onto the prepared baking sheet and press it into a thin, even circle or rectangle, about 1/4 inch thick, ensuring no holes for the perfect crust.
4. Bake in the preheated oven for 20 minutes, or until the edges are crispy and the center is firm to the touch.
5. Remove from the oven and let it cool slightly before adding your favorite toppings. Tip: Pre-baking the crust ensures it holds up under the weight of toppings.
6. Return the pizza to the oven and bake for an additional 10 minutes, or until the toppings are heated through and the cheese is bubbly.
7. Let the pizza sit for 5 minutes before slicing. Tip: This rest period allows the crust to set, making it easier to cut.

Just out of the oven, this Purple Cabbage Pizza Crust boasts a delightful crispness with a tender interior, offering a subtle sweetness that pairs beautifully with bold toppings. For a creative twist, serve it with a drizzle of balsamic glaze or a sprinkle of fresh herbs to elevate its natural flavors.

Purple Cabbage and Pear Smoothie

Radiant in color and bursting with nutrients, this Purple Cabbage and Pear Smoothie is a delightful blend that marries the earthy tones of cabbage with the sweet, juicy essence of pear, creating a beverage that’s as nutritious as it is visually stunning.

Ingredients

• 1 cup purple cabbage, finely chopped (I find the deeper the hue, the richer the flavor)
• 1 ripe pear, cored and diced (Bartlett pears are my favorite for their buttery texture)
• 1/2 cup Greek yogurt (for a creamy consistency, I always opt for full-fat)
• 1 tbsp honey (local honey adds a lovely floral note)
• 1/2 cup almond milk (unsweetened keeps it perfectly balanced)
• A handful of ice cubes (because a chilled smoothie is always more refreshing)

Instructions

1. In a high-powered blender, combine the purple cabbage and diced pear. Blending these first ensures a smoother texture.
2. Add the Greek yogurt, honey, and almond milk to the blender. Tip: Scrape down the sides to incorporate every bit of flavor.
3. Blend on high for 45 seconds, or until the mixture is completely smooth. The color should be a vibrant purple with no visible chunks.
4. Add the ice cubes and blend for an additional 15 seconds, achieving a frosty, thick consistency. Tip: For a thinner smoothie, add more almond milk one tablespoon at a time.
5. Pour into a tall glass and serve immediately. Tip: Garnish with a thin pear slice or a sprinkle of chia seeds for an elegant touch.

This smoothie boasts a velvety texture with a harmonious balance of sweet and earthy flavors. Try serving it in a hollowed-out pear for an Instagram-worthy presentation that’s sure to impress.

Purple Cabbage Kimchi

Unveiling the vibrant hues and tangy flavors of Purple Cabbage Kimchi, this dish is a testament to the beauty of fermentation. With its deep purple tones and crisp texture, it’s not just a side dish but a conversation starter.

Ingredients

• 1 medium purple cabbage (about 2 lbs), thinly sliced – the star of the show, its color deepens beautifully as it ferments.
• 1/4 cup sea salt – for drawing out the cabbage’s natural juices, creating the perfect brine.
• 1 tbsp grated ginger – adds a warm, spicy note that complements the cabbage’s crispness.
• 3 cloves garlic, minced – for that unmistakable kimchi kick.
• 2 tbsp fish sauce – my secret weapon for umami depth; vegetarian? Swap for soy sauce.
• 1 tbsp sugar – just a touch to balance the flavors.
• 1/2 cup gochugaru (Korean chili flakes) – adjust to your heat preference, but this amount gives a nice warmth.
• 4 green onions, chopped – for a fresh, oniony crunch.

Instructions

1. In a large bowl, combine the sliced purple cabbage and sea salt. Massage the salt into the cabbage for about 5 minutes until it starts to soften and release liquid.
2. Let the cabbage sit for 1 hour, stirring occasionally. This step is crucial for creating the brine that will ferment our kimchi.
3. Rinse the cabbage under cold water 3 times to remove excess salt, then drain thoroughly. Squeezing out excess water ensures the kimchi isn’t too watery.
4. In a separate bowl, mix together the ginger, garlic, fish sauce, sugar, and gochugaru to form a paste. This is where the magic happens, so take your time to blend it well.
5. Add the drained cabbage and chopped green onions to the paste. Using gloves, massage the paste into the cabbage until every piece is evenly coated.
6. Pack the kimchi tightly into a clean, large jar, pressing down to eliminate air pockets. Leave about 1 inch of space at the top for expansion.
7. Seal the jar and let it ferment at room temperature (around 68°F) for 1-2 days, then transfer to the refrigerator. The cooler temps slow fermentation, allowing flavors to develop over time.

Rich in probiotics and bursting with flavor, this Purple Cabbage Kimchi offers a satisfying crunch and a balance of spicy, tangy, and slightly sweet notes. Try it atop a bowl of steaming rice or as a bold addition to your next taco night for an unexpected twist.

Purple Cabbage and Lentil Stew

Radiant in its deep violet hue and brimming with earthy flavors, this Purple Cabbage and Lentil Stew is a testament to the beauty of simple, wholesome ingredients coming together in perfect harmony. It’s a dish that promises warmth and comfort, with each spoonful offering a delightful contrast of textures and a rich, savory depth that’s both nourishing and utterly satisfying.

Ingredients

• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced for that punch of flavor)
• 1 medium carrot, diced (adds a subtle sweetness and crunch)
• 1/2 head purple cabbage, thinly sliced (for vibrant color and texture)
• 1 cup green lentils, rinsed (they hold their shape beautifully)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium preferred)
• 1 teaspoon smoked paprika (for that hint of smokiness)
• Salt and freshly ground black pepper (to layer the flavors)
• 1 bay leaf (a must for its aromatic depth)
• 2 tablespoons apple cider vinegar (brightens the stew wonderfully)
• Fresh parsley, chopped (for a fresh, herby finish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and diced carrot, cooking for another 3 minutes until fragrant.
4. Add the thinly sliced purple cabbage, stirring occasionally until it begins to soften, about 5 minutes.
5. Mix in the rinsed green lentils, smoked paprika, bay leaf, and vegetable broth, bringing the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
7. Remove the bay leaf, stir in the apple cider vinegar, and season with salt and freshly ground black pepper to taste.
8. Garnish with chopped fresh parsley before serving.

Just as the stew melds the earthy lentils with the sweet, slightly tangy cabbage, the final dish is a celebration of textures—from the tender lentils to the slight crunch of the cabbage. Serve it with a slice of crusty bread to soak up the rich broth, or atop a bed of quinoa for an extra protein boost.

Purple Cabbage Chips with Sea Salt

Whisking you away to a world of vibrant flavors and crisp textures, these Purple Cabbage Chips with Sea Salt are a testament to the beauty of simplicity. Perfectly seasoned and baked to a delicate crunch, they’re a guilt-free snack that doesn’t skimp on elegance or taste.

Ingredients

• 1 small head of purple cabbage – look for one that feels heavy for its size, ensuring crispness.
• 2 tablespoons extra virgin olive oil – my go-to for its fruity notes that complement the cabbage’s natural sweetness.
• 1 teaspoon sea salt – flaky Maldon salt is my preference for its texture and clean taste.

Instructions

1. Preheat your oven to 300°F (150°C) – a low and slow approach ensures even dehydration without burning.
2. Remove the outer leaves of the purple cabbage, then slice it into 1/8-inch thick strips – uniformity is key for even baking.
3. In a large bowl, gently toss the cabbage strips with extra virgin olive oil until lightly coated – this helps the salt adhere and promotes even crisping.
4. Spread the cabbage in a single layer on a baking sheet lined with parchment paper – overcrowding leads to steaming, not crisping.
5. Sprinkle the sea salt evenly over the cabbage – a little goes a long way to enhance the natural flavors.
6. Bake for 25-30 minutes, then flip the chips and bake for another 25-30 minutes until crisp and slightly curled at the edges – watch closely in the last 10 minutes to prevent over-browning.
7. Remove from the oven and let cool on the baking sheet – they’ll crisp up further as they cool.

Now, these Purple Cabbage Chips with Sea Salt offer a satisfying crunch with a subtle sweetness, making them a standout snack. Try serving them alongside a creamy dip or crumbling over salads for a colorful, textural contrast.

Conclusion

Savory, sweet, or tangy, our 18 purple cabbage recipes offer year-round inspiration for every home cook. Whether you’re craving a hearty winter stew or a crisp summer slaw, there’s something here to delight your palate. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this roundup, please share the love by pinning it on Pinterest. Happy cooking!

Bella Bacinos