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Bold in colour and rich in flavour, Red Cabbage — known as Lal Patta Gobhi in Hindi — is a versatile brassica loved in British, Indian, and European kitchens alike. With its striking deep purple-red leaves and satisfying crunch, it adds colour, texture, and nutrition to salads, slaws, stir-fries, pickles, and curries. Browse our full range in Everyday Vegetables or explore all our fresh produce in Fresh Foods.
For a classic Red Cabbage Slaw, shred finely and toss with apple cider vinegar, olive oil, and a pinch of sugar. It's excellent braised with apples and cinnamon as a traditional British side, or pickled for a tangy condiment. In Indian cooking, use it in a Lal Gobhi Sabzi with mustard seeds, green chilli, and lemon, or shred raw into chaats and wraps for a colourful crunch.
Store whole red cabbage in a cool, dry place or in the refrigerator — it keeps well for 1–2 weeks. Once cut, wrap tightly in cling film and refrigerate, using within 3–4 days. The colour may bleed slightly when cut — this is natural.
Q: Does red cabbage taste different from green cabbage?
A: Yes — red cabbage has a slightly more peppery, robust flavour compared to green cabbage. It also holds its crunch better when cooked.
Q: How do I keep red cabbage from turning blue when cooking?
A: Add an acid such as vinegar, lemon juice, or apple to the dish. This preserves the vibrant red-purple colour during cooking.
Q: Can I eat red cabbage raw?
A: Absolutely — it's delicious shredded raw in salads, slaws, and wraps. Its crunchy texture and bold colour make it a great fresh ingredient.
