Makes you say YUM!

Red cabbage is one of those vegetables that most people seem to only enjoy at Christmas or with a roast. But red cabbage is so much more. It's meaty, rich and so versatile. In this recipe it forms a great backing for this rich and decadent ragu sauce.

Indulge in a burst of vibrant flavors with our Red Cabbage Pasta recipe! This delightful dish combines al dente pasta with sautéed red cabbage, garlic, and a touch of red pepper flakes, creating a visually stunning and irresistibly delicious meal.

What ingredient is the base for many hearty meals, turns crusty-browned when seared, tender when slow-cooked and makes for a good ragù? Ground meat and pork shoulder, yes, but also cabbage. Its hidden sweetness shines when seared in plenty of oil and braised until glazed and soft. In this vegan pasta sauce, cabbage slumps as its juices release and mingle with red wine and caramelized tomato paste. To ensure the flavors aren’t too diluted, use just a small amount of water and trust that the…

Red cabbage ragù is a vegan recipe with a robust flavor. This rich, flavorful, and quick sauce is perfect for seasoning pasta

This is an elegant dish, lip-tingling with gentle heat. The noodles are coated in peanut butter and mixed with as little or as much chilli pepper oil as you like, all freshened up with some gently pickled red cabbage. You’ll need a blender or electric spice grinder. Any leftover chilli oil can be kept in the fridge

Learn the difference between pasta shapes, including Gemelli pasta, cavatelli, cellentani, orzo, penne, and zit, and what sauces and preparations each one is best suited for.

Smoky bacon and cabbage are a classic Eastern European combination, but tossing them with pasta and a bit of cream takes them in a heartier direction. Use a short, curvy shape, such as cavatappi or fusilli, that can catch the silky sauce in its crooks. Red cabbage is called for here, but regular green or Savoy cabbage would also work well. Top any leftovers with a fried egg and, of course, extra grated cheese.

On a hot summer day when the last thing you want to do is even glance at your stove, you'll thank yourself for whipping up a big batch of this easy pasta salad, with a couple of unexpected players. Thinly-sliced red cabbage adds a delicious (and nutritious) pop of color, while quinoa gives this salad textural integrity. Serve as a light first course, or eat straight-from-the-fridge for a no-fuss lunch or dinner.