As any owner of a red cabbage knows, a whole head goes a long way. The leafy winter vegetable is at its simple best when finely shredded into salads – apple, hazelnuts and punchy citrus dressings are excellent pairings. But try red cabbage roasted, preferably with bonito butter à la Automata, and you'll never look back.
Have more red cabbage than you know what to do with? Help is on its way
More than just slaw.
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Monique Fiso's roasted cabbage with XO sauce
Photo: Babiche Martens2 / 0
Red cabbage, apple and celery salad
Photo: Ben Dearnley3 / 0
Divido's red cabbage and hazelnut salad
Photo: Ben Dearnley4 / 0
Cannellini bean and beetroot salad
Photo: William Meppem5 / 0
Crunchy slaw with peanut-lime dressing
Photo: Ben Dearnley6 / 0
Calamari and pounded sambal with cabbage salad
Photo: Rob Shaw7 / 0
Three Blue Ducks' red cabbage, jicama and citrus salad
Photo: William Meppem8 / 0
Jeremy Strode's red cabbage braised in mulled wine
Photo: Chris Chen9 / 0
Automata's roasted red cabbage with bonito butter
Photo: Chris Court