Red cabbage in season in Australia
Red cabbage is in season in Australia from March to November, and at its peak from May to September. This is the cooler south; the tropical north has its own calendar.
At its best
A cool-season cabbage, in the shops from autumn into spring. It stores well, so it rarely disappears altogether.
At the shop
Look for crisp, vibrant outer leaves with no spots. When cut open, a fresh head is juicy and bright. Older cabbage is still good for cooking, especially long, slow dishes.
Keeping it
Remove any wilted or damaged outer leaves to avoid mould, then keep the head in the fridge wrapped in moist paper. In a high-humidity fridge compartment that way it lasts up to 40 days. For longer, slice it and freeze it for up to nine months, blanching it first in salted water with a splash of lemon to hold the colour.
Three dinners
- Braised red cabbage with apple Cook slowly with vinegar and brown sugar until soft and glossy, then serve with sausages.
- Red slaw with grilled fish Shred finely and dress with lemon and a little oil.
- Quick-pickled red cabbage for tacos Salt and vinegar, ready in minutes.
How we decide. Each item carries a score from 0 to 20 for every month of the year. We call 16 or more “at its peak” and 8 to 15 “around”. The scores were checked against Australian growers’ bodies, state government pages and the Sydney and Melbourne markets, and last reviewed on 9 October 2026. Seasons shift a few weeks with the weather and the state, so treat the edges as guides. Spotted something wrong? Tell us at [email protected].
General information only. These guides are not advice about how you should prepare, store or eat any food. Please follow the packaging and the official food-safety guidance from Food Standards Australia New Zealand (FSANZ) and your state or territory food authority.