18 Flavorful Purple Cabbage Recipes for Vibrant Meals

Purple cabbage isn’t just a pop of color—it’s a flavor powerhouse waiting to jazz up your meals! Whether you’re craving quick weeknight dinners, seasonal sides, or veggie-packed comfort food, these 18 vibrant recipes will turn this humble ingredient into something extraordinary. Get ready to fall in love with purple cabbage all over again—let’s dive into these delicious dishes!

Purple Cabbage and Apple Slaw

This vibrant slaw is a crunchy, sweet-tangy side that steals the show at picnics or weeknight dinners—no mayo required!

Ingredients:

• 4 cups thinly sliced purple cabbage
• 1 large crisp apple (like Honeycrisp), julienned
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup chopped toasted walnuts

Instructions:

1. In a large bowl, whisk together apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth. Slowly drizzle in olive oil while whisking to emulsify.
2. Add purple cabbage and apple to the bowl, tossing until evenly coated. Let sit for 10 minutes to soften slightly.
3. Just before serving, fold in toasted walnuts for extra crunch.

The magic here? The vinegar lightly pickles the cabbage while keeping the apples crisp—a texture duo you’ll crave. Tip: For a creamier version, stir in 2 tbsp Greek yogurt with the dressing.

Braised Purple Cabbage with Bacon

This cozy, caramelized cabbage dish gets a smoky upgrade from crispy bacon—perfect for turning a humble veggie into a standout side.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 1 small head purple cabbage (about 6 cups), thinly sliced
• 1 small yellow onion, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions:

1. In a large skillet over medium heat, cook bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate, leaving drippings in the pan.
2. Add onion to the skillet and sauté until softened, 3 minutes. Stir in cabbage and cook for 5 minutes, stirring occasionally, until slightly wilted.
3. Pour in apple cider vinegar, brown sugar, salt, and pepper, scraping up any browned bits. Add chicken broth, reduce heat to low, cover, and simmer for 20 minutes until cabbage is tender.
4. Uncover, increase heat to medium, and cook 5 more minutes to reduce liquid. Stir in reserved bacon before serving.

The magic here? The cabbage soaks up all the smoky-sweet pan juices, staying vibrant yet meltingly tender.

Tip: For extra depth, add a pinch of caraway seeds with the cabbage.

Pickled Purple Cabbage Tacos

These vibrant tacos are a flavor explosion, with tangy pickled cabbage adding a crunchy punch to every bite—perfect for taco night with a twist!

Ingredients:

• 2 cups thinly sliced purple cabbage
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 8 small corn tortillas, warmed
• 1 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. In a medium bowl, whisk together apple cider vinegar, water, sugar, salt, black pepper, and cumin until the sugar dissolves. Add purple cabbage, pressing it down to submerge. Let sit at room temperature for 20 minutes, stirring occasionally.
2. Drain the cabbage, reserving a tablespoon of the pickling liquid for drizzling.
3. Fill each warmed tortilla with pickled cabbage, then top with queso fresco and cilantro. Drizzle with reserved liquid and serve with lime wedges for squeezing.

The quick-pickling method keeps the cabbage crisp while infusing it with a sweet-and-sour kick that balances the creamy queso beautifully.

Tip: For extra heat, add sliced jalapeños to the pickling liquid!

Purple Cabbage Stir-Fry with Ginger

This vibrant stir-fry is a quick, crunchy side dish with a punchy ginger kick—perfect for brightening up weeknight dinners.

Ingredients:

• 1 tbsp neutral oil (like avocado or grapeseed)
• 1 tbsp minced fresh ginger
• 2 garlic cloves, thinly sliced
• ½ small purple cabbage, thinly sliced (about 4 cups)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp honey
• ½ tsp red pepper flakes (optional)
• Salt, to taste
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add 1 tbsp ginger and 2 garlic cloves; stir-fry for 30 seconds until fragrant.
2. Add the purple cabbage and toss to coat. Stir-fry for 4–5 minutes, until slightly wilted but still crisp.
3. In a small bowl, whisk together 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp honey, and ½ tsp red pepper flakes (if using). Pour over the cabbage and toss to combine. Cook for 1 more minute.
4. Season with salt to taste. Garnish with 1 tbsp sesame seeds before serving.

The magic here? The ginger and honey caramelize slightly against the hot pan, creating a glossy, savory-sweet glaze that clings to every crunchy cabbage ribbon.

Tip: For extra texture, toss in a handful of chopped peanuts or cashews right before serving.

Roasted Purple Cabbage Steaks

These vibrant roasted cabbage steaks are a showstopper side dish—crispy-edged, caramelized, and packed with earthy-sweet flavor.

Ingredients:

• 1 medium purple cabbage (about 2 lbs)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Slice purple cabbage into 1-inch-thick rounds, keeping the core intact to hold slices together.
3. Arrange cabbage steaks on the baking sheet. Brush both sides evenly with 3 tbsp olive oil.
4. Sprinkle evenly with 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Roast for 25 minutes, then flip carefully. Drizzle with 1 tbsp balsamic vinegar and 1 tbsp honey.
6. Roast another 10–15 minutes until edges are crispy and centers are tender.

The balsamic-honey glaze caramelizes into a sticky-sweet crust, balancing the cabbage’s natural smokiness. Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Purple Cabbage and Quinoa Salad

This vibrant salad is a crunchy, nutty delight—packed with texture and a tangy-sweet dressing that’ll make it a lunchbox favorite.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 3 cups shredded purple cabbage
• 1/2 cup chopped scallions
• 1/3 cup dried cranberries
• 1/4 cup chopped toasted almonds
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. In a large bowl, toss together cooked quinoa, purple cabbage, scallions, cranberries, and almonds.
3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper. Pour over the salad and toss to coat evenly.
4. Let the salad sit for 10 minutes before serving to allow flavors to meld.

The contrast of crisp cabbage, chewy cranberries, and nutty quinoa makes every bite exciting—plus, it holds up beautifully for meal prep!

Tip: For extra creaminess, crumble in some feta or goat cheese right before serving.

Tangy Purple Cabbage Kimchi

This vibrant kimchi swaps traditional napa cabbage for crisp purple cabbage, giving it a bold color and a slightly peppery bite that’s irresistible straight from the jar.

Ingredients:

• 1 small purple cabbage (about 2 lbs), cored and chopped into 2-inch pieces
• 1/4 cup kosher salt
• 1/4 cup gochugaru (Korean red pepper flakes)
• 3 tbsp rice vinegar
• 2 tbsp sugar
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 3 green onions, sliced
• 1 tbsp fish sauce (optional, for depth)

Instructions:

1. Salt the cabbage: Toss cabbage with 1/4 cup kosher salt in a large bowl. Let sit 1 hour, tossing occasionally, until wilted. Rinse twice and drain well.
2. Make the paste: In a small bowl, mix 1/4 cup gochugaru, 3 tbsp rice vinegar, 2 tbsp sugar, 4 cloves minced garlic, 1 tbsp ginger, and 1 tbsp fish sauce (if using) into a thick paste.
3. Combine: Massage the paste into the cabbage until evenly coated. Fold in 3 sliced green onions.
4. Ferment: Pack tightly into a clean quart jar, pressing down to remove air pockets. Leave 1 inch of space at the top. Seal and let sit at room temperature for 2 days, then refrigerate.

The crunch of purple cabbage holds up beautifully during fermentation, making this kimchi extra satisfying as a topping or snack. Tip: For a fun twist, add julienned carrots or daikon radish with the cabbage in step 1!

Purple Cabbage and Carrot Fritters

These vibrant fritters are crispy on the outside, tender inside, and packed with a colorful veggie punch—perfect for a quick lunch or appetizer.

Ingredients:

• 2 cups shredded purple cabbage
• 1 cup grated carrots
• 2 large eggs, beaten
• 1/3 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 1/4 cup sour cream or yogurt (for serving, optional)

Instructions:

1. In a large bowl, combine shredded purple cabbage, grated carrots, beaten eggs, 1/3 cup flour, 2 tbsp cornstarch, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly coated.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly with a spatula.
3. Cook for 3–4 minutes per side until golden and crisp. Work in batches, adding more oil if needed.
4. Serve warm with a dollop of sour cream or yogurt if desired.

The cornstarch gives these fritters an extra-crispy edge, while the purple cabbage keeps them strikingly pretty on the plate.

Tip: For a kick, stir 1/2 tsp smoked paprika into the batter or drizzle with hot honey before serving.

Purple Cabbage Soup with Lentils

This vibrant, hearty soup is a cozy hug in a bowl—packed with earthy lentils and sweet purple cabbage for a dish that’s as nourishing as it is colorful.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups shredded purple cabbage
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1 tsp salt
• Fresh parsley, for garnish (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add shredded purple cabbage, lentils, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp smoked paprika, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer for 25–30 minutes, stirring occasionally, until lentils are tender.
3. Stir in 1 tbsp apple cider vinegar. Taste and adjust salt if needed. Ladle into bowls and top with fresh parsley if desired.

The tangy vinegar brightens the deep, earthy flavors, while the cabbage keeps its gorgeous hue—no sad, gray veggies here!

Tip: For extra creaminess, swirl in a spoonful of plain yogurt before serving.

Grilled Purple Cabbage Wedges

These smoky-sweet grilled cabbage wedges are a showstopping side dish that’s way easier than it looks—perfect for backyard BBQs or weeknight dinners with a wow factor.

Ingredients:

• 1 small head purple cabbage, cut into 8 wedges (keep core intact)
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. Prep grill: Heat grill to medium-high (about 400°F). Brush grates lightly with oil.
2. Coat cabbage: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Brush mixture evenly over all sides of cabbage wedges.
3. Grill: Place wedges on the grill, flat-side down. Cook for 5 minutes until charred, then flip carefully. Grill another 4–5 minutes until tender-crisp (edges will caramelize).
4. Serve: Transfer to a platter and sprinkle with 2 tbsp feta cheese if using.

The high heat transforms humble cabbage into something magical—charred at the edges, tender in the middle, with a hint of tangy balsamic. Tip: For extra flair, drizzle with a little extra balsamic glaze right before serving.

Purple Cabbage and Beetroot Salad

This vibrant salad is a crunchy, sweet, and tangy showstopper—perfect for brightening up any meal with minimal effort.

Ingredients:

• 3 cups shredded purple cabbage
• 2 medium beetroots, peeled and julienned (about 1.5 cups)
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the shredded purple cabbage, julienned beetroots, and chopped fresh parsley.
2. In a small jar, whisk together the apple cider vinegar, extra-virgin olive oil, honey, salt, and black pepper until emulsified.
3. Pour the dressing over the cabbage mixture and toss well to coat. Let sit for 10 minutes to soften slightly.
4. Top with crumbled feta cheese and toasted walnuts just before serving.

The contrast of earthy beets, crisp cabbage, and creamy feta makes this salad as satisfying as it is gorgeous—no wilting here!

Tip: For extra crunch, add the walnuts right before serving so they stay perfectly crisp.

Sweet and Sour Purple Cabbage

This vibrant side dish balances tangy and sweet flavors with a satisfying crunch—perfect for brightening up any meal.

Ingredients:

• 1 small head purple cabbage, thinly sliced (about 6 cups)
• 3 tbsp apple cider vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced cabbage and sauté for 5 minutes, stirring occasionally, until slightly softened.
2. Pour in 3 tbsp apple cider vinegar and 2 tbsp honey, stirring to coat the cabbage evenly. Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using).
3. Reduce heat to low and cook for another 10–12 minutes, stirring occasionally, until the cabbage is tender but still retains a bit of crunch. The liquid should thicken slightly into a glossy glaze.

The magic here is in the contrast—silky caramelized edges with a crisp bite, all drenched in that sticky-sweet glaze. It’s a humble veggie side that steals the show.

Tip: For extra depth, add a splash of balsamic vinegar with the apple cider vinegar.

Purple Cabbage and Chickpea Curry

This vibrant curry is a cozy, nutrient-packed meal that comes together in under 30 minutes—perfect for busy weeknights when you crave something hearty but wholesome.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1/2 small purple cabbage, thinly sliced (about 4 cups)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14-oz) can diced tomatoes
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 cup coconut milk
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and ginger; cook for 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Toast for 30 seconds, then toss in purple cabbage. Cook for 5 minutes, stirring occasionally, until slightly wilted.
3. Add chickpeas, diced tomatoes, 1 cup broth, 1 tsp salt, and 1/2 tsp sugar. Simmer uncovered for 10 minutes, stirring occasionally.
4. Pour in 1/2 cup coconut milk and simmer for 2 more minutes. Taste and adjust salt if needed.
5. Garnish with cilantro and serve warm over rice or with naan.

The creamy coconut milk balances the earthy spices, while the purple cabbage adds a satisfying crunch—no mushy veggies here!

Tip: For extra depth, toast whole cumin and coriander seeds in the oil before adding the ground spices, then crush them lightly.

Purple Cabbage and Mango Salsa

This vibrant salsa is a crunchy, sweet, and tangy showstopper—perfect for topping grilled fish or scooping up with tortilla chips.

Ingredients:

• 2 cups finely shredded purple cabbage
• 1 large ripe mango, diced (about 1.5 cups)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt

Instructions:

1. In a large bowl, combine the purple cabbage, mango, red onion, cilantro, and jalapeño.
2. In a small bowl, whisk together the lime juice, honey, and salt until the honey dissolves.
3. Pour the dressing over the cabbage mixture and toss gently until everything is evenly coated.
4. Let the salsa sit for 10 minutes before serving to soften the cabbage slightly and meld the flavors.

The contrast of crisp cabbage, juicy mango, and spicy jalapeño makes this salsa as fun to eat as it is colorful. It’s a guaranteed conversation starter at potlucks!

Tip: For extra crunch, add 1/4 cup toasted pepitas (pumpkin seeds) just before serving.

Purple Cabbage Stuffed Bell Peppers

These vibrant stuffed peppers are a showstopper, packed with crunchy purple cabbage, savory spices, and just the right amount of cheesy goodness.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups shredded purple cabbage
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with 1 tbsp olive oil and arrange the hollowed-out bell peppers inside.
2. In a large bowl, combine shredded purple cabbage, cooked quinoa, feta cheese, parsley, cumin, smoked paprika, salt, and black pepper. Drizzle with remaining 1 tbsp olive oil and toss well.
3. Spoon the filling mixture evenly into each bell pepper, pressing down gently to pack it in.
4. Bake for 30–35 minutes until the peppers are tender and the edges of the cabbage begin to crisp slightly.

The contrast of the tender pepper, crunchy cabbage, and creamy feta makes every bite exciting—plus, that purple hue is downright gorgeous on the table!

Tip: For extra texture, sprinkle toasted pine nuts over the stuffed peppers before serving.

Purple Cabbage and Walnut Pasta

This vibrant pasta dish is a showstopper, with tender purple cabbage and crunchy walnuts adding color and texture to every bite.

Ingredients:

• 8 oz pasta (fettuccine or spaghetti)
• 2 tbsp olive oil
• 3 cups thinly sliced purple cabbage
• 2 garlic cloves, minced
• 1/2 cup chopped walnuts
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a large skillet over medium heat. Add purple cabbage and sauté for 5 minutes until slightly softened.
3. Stir in garlic, walnuts, red pepper flakes, salt, and black pepper. Cook for 3 more minutes until fragrant.
4. Toss in cooked pasta, Parmesan, and lemon juice. Add reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
5. Serve warm with extra Parmesan on top.

The caramelized walnuts and bright lemon balance the earthy cabbage perfectly—this dish is as flavorful as it is eye-catching!

Tip: Toast the walnuts in a dry pan for 2 minutes before chopping to deepen their nutty flavor.

Purple Cabbage and Avocado Wraps

These vibrant wraps are crunchy, creamy, and packed with fresh flavors—perfect for a light lunch or snack that comes together in minutes.

Ingredients:

• 2 large purple cabbage leaves (sturdy outer leaves, rinsed and patted dry)
• 1 ripe avocado, pitted and sliced
• 1/4 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp crumbled feta cheese (optional)

Instructions:

1. In a small bowl, mash the avocado with lime juice, honey, salt, and black pepper until slightly chunky.
2. Lay the cabbage leaves flat and divide the avocado mixture between them, spreading it evenly.
3. Top with shredded carrots, sliced cucumber, cilantro, and feta cheese (if using).
4. Fold the sides of each cabbage leaf inward, then roll tightly from the bottom to enclose the filling.
5. Slice in half diagonally and serve immediately.

The crisp cabbage and creamy avocado make a satisfying contrast, while the lime-honey dressing adds a bright, tangy kick. No cooking required!

Tip: For extra crunch, add a sprinkle of toasted sesame seeds or crushed peanuts.

Purple Cabbage Smoothie Bowl

This vibrant smoothie bowl packs a nutrient punch with purple cabbage’s earthy sweetness, balanced by creamy banana and tangy berries—perfect for a refreshing breakfast or snack.

Ingredients:

• 1 cup chopped purple cabbage
• 1 frozen banana
• 1/2 cup frozen mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup unsweetened almond milk
• 1 tbsp honey or maple syrup
• 1 tsp chia seeds
• Toppings: 2 tbsp granola, 1 tbsp shredded coconut, fresh berries (optional)

Instructions:

1. In a blender, combine purple cabbage, frozen banana, mixed berries, almond milk, and honey. Blend on high for 45–60 seconds until completely smooth, scraping down the sides as needed.
2. Pour the mixture into a bowl and sprinkle with chia seeds. Let sit for 2 minutes to thicken slightly.
3. Top with granola, shredded coconut, and fresh berries if using.

The chia seeds add a fun crunch while the cabbage keeps the bowl naturally sweet without overpowering—no “green juice” vibes here!

Tip: For extra creaminess, swap almond milk with coconut yogurt.

Conclusion

With these 18 vibrant purple cabbage recipes, you’re all set to add a pop of color and flavor to your meals! Whether you’re craving crunchy slaws, hearty stir-fries, or creative salads, there’s something here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!