Cabbage (Red) recipes

A classic British autumn side dish that earns its place on the table beside roast pork or sausages. The red cabbage collapses into something deeply savoury and sweet, with cider vinegar keeping it bright and caraway adding a gentle anise warmth. It improves enormously the next day, making it perfect for cooking ahead.

A sharp, crunchy slaw that takes less than 20 minutes and holds its own against anything you put it next to — burgers, barbecued meat, grilled fish, or pulled jackfruit. The dressing is mustardy and tangy with just enough honey to balance it, and unlike mayo-heavy slaws, this one stays crisp and bright for days in the fridge.

Pork belly and red cabbage is one of those pairings that feels made by geography — both are at their best in autumn, and they cook together into something deeply rich and satisfying. The red cabbage braises in red wine with juniper and allspice while the pork rests on top, absorbing all those aromatics. This is a weekend centrepiece dish that requires very little active attention once it's in the oven.

A deeply warming, vibrant soup where red cabbage is the backbone rather than an afterthought. Red lentils dissolve into the base to give body, while cumin, smoked paprika, and a squeeze of lemon at the end lift it out of the ordinary. This is a proper bowlful that needs nothing more than good bread alongside.