Loaded with flavor and nutrients, purple cabbage is a healthy side and we promise you’ll love it. It’s easy to cook and pairs well with most of the main dishes.
What Is Purple Cabbage?
Known more formally as Brassica vegetable or cruciferous, purple cabbage is related to the kale and cauliflower families. Its rich, vibrant color makes it stand out from most other veggies, It’s smaller than green cabbage but the leaves are denser.
It tastes best raw in a slaw or salad but it can be cooked, too. It can easily be sautéd, stir-fried, simmered, or braised. It tastes really great when roasted, too. Cooking purple cabbage gives it a sweeter taste as the natural sugars are released when cooking.
Purple cabbage also complements both sweet and sour dishes and tastes great with almost anything. It pairs quite well with pork meat dishes.
Ingredients You’ll Need
- olive oil
- purple cabbage
- salt and pepper
- white sesame seeds
- maple syrup
(Note: Full recipe is at the bottom of the post)
How to Cook Purple Cabbage
- Heat oil in a large skillet over medium-high heat. When hot, add cabbage and season with salt and pepper. Toss frequently with tongs.
- Toss in sesame seeds, maple syrup, and garlic and sauté over low heat for about 6 to 8 more minutes.
What Does Purple Cabbage Taste Like?
In its raw state, it has a crunchy slightly bitter taste. It’s sweeter when cooked.
Is Purple Cabbage the Same as Red Cabbage?
Yes, purple cabbage is often called red cabbage because the inner color is a reddish-purple. It looks more purple when raw and slightly reddish when cooked.
Can You Cook Purple Cabbage The Same As Green Cabbage?
Yes, you can swap one for the other if needed. Of course, the color is very different. When cooking red cabbage, it may completely alter the look of your dish if you go for purple cabbage over the green. If you want the red cabbage to retain its color while cooking, add a drop of white vinegar to the water.
When raw, the tastiest blend is actually a mix of both red and green cabbage together.
Easy Purple Cabbage Recipe
- 2 tablespoons olive oil
- 1 head purple cabbage white core removed, chopped into 1-inch chunks
- salt and pepper to taste
- 2 tablespoons white sesame seeds
- 3 cloves garlic minced
- 1/2 teaspoon maple syrup
- Heat oil in a large cast iron skillet or pan over medium-high heat. When hot, add cabbage and season with salt and pepper. Toss frequently with tongs.
- Toss in sesame seeds, maple syrup, and garlic and sauté over low heat for about 6 to 8 more minutes.Cabbage should be tender on the inside and crispy on the outside.
- Serve while hot or cool to room temperature if desired. Leftovers will keep well in an airtight container in the fridge for up to 5 days. Reheat leftovers on the stovetop or in the microwave.