What’s your favourite roast? This cabbage and bacon side goes best with poultry, spatchcock roast chicken is a super time-saver if you can’t commit to a full on roast bird. This post contains affiliate links. When you purchase through our links, we may earn a commission.
Cabbage recipes
Cabbage has to be in my top three vegetables. Perhaps it’s my European roots, but I cannot overlook its wonder! Let me elaborate on my love for the brassica. First, it is economical. It is a fraction of the cost of everyday veg like broccoli, corn on the cob, or zucchini. Not to mention aubergine and leeks! What’s more one head of cabbage will go a long way! Second, it’s a nutritional powerhouse (hello Vit C!). Just don’t boil away its value. But really, why would you when here are so many other methods out there? Next, it is versatile. In Europe, on its native soil, cabbage is eaten hot, cold, as a side or as part of a main. Here is a sample of each to get you started: Miso butter roasted cabbage wedges (hot)– since I discovered this recipe, I can’t stop making it. If anything is going to get your family eating cabbages, it’s this little sweetheart. Classic coleslaw recipe (cold)- showcasing two types of cabbage, red and white! Once you make this, you will never go shop-bought again. It’s cheaper, fresher, crunchier. Winter salad with cabbage, kale and pomegranate (side) – kale is a dark-leafed cabbage, so double diet points for this dish. Cabbage rolls (Golubtsi) (main)- an authentic Russian recipe that’s a meal-in-one. Bright green and lacy Savoy cabbage leaves encase a ground meat and rice filling, soaked in tomato sauce. It’s how Russians fight the flu!
Serving suggestions
I’m completely avoiding the obvious here (as it’s definitely too early to talk about you-know-what), but I will just say that this vegetable side dish is a roast worthy companion. The notes of nutmeg, cinnamon and bay are wintry ones and will set the tone for the table with lots of earthy roots and sweetness to the sides. My perfect seasonal Sunday roast would look a bit like this: Slow cooker roast beef – if I am taking it easy with a simple braised cabbage, I’m not slaving over roast beef either. I’m letting my slow cooker do the hard work. While the convenience of air fryer roast potatoes is tempting, when the weather turns cold I love the comfort of scalloped potatoes (Dauphinoise (UK)). I tend not to serve them in warmer months, so I like to make the most this recipe the rest of the year. Maple glazed roasted carrots sit beautifully alongside the reds and purples of the braised cabbage and beets. Can you imagine a prettier table?
Storage and leftovers
Strange as it might sound, braised red cabbage with beets is surprisingly tasty cold. If you’re keen on sauerkraut, save your leftovers by storing in the fridge for 3-4 days and serve as you would red kraut. My fave is a layered sandwich of rye bread, Swiss cheese, this braised cabbage and either chicken or ham. Add a smear of mustard or mayo for a bit of moisture. Not for you? Reheat any leftovers gently on the hob adding a splash of water if needed.
More side dishes to try
Dill Potato Salad Air Fryer Buffalo Cauliflower Bites Crispy Brussels Sprouts with Honey and Bacon Cucumber and Heirloom Tomato Salad with Red Onions
