Red cabbage is extensively cultivated worldwide and is commonly used to prepare salads, generating a considerable volume of by-products, such as damaged leaves. These leaves, in turn, constitute a rich source of bioactive compounds, including anthocyanins, other phenolic compounds, and dietary fibers. These bioactive compounds have been recovered through various methods involving both organic solvents. Bioactive compounds derived from red cabbage by-products have been explored as natural food colorants to enhance these products’ nutritional and functional value. Furthermore, anthocyanins extracted from red cabbage by-products have been employed in developing active and intelligent biodegradable food packaging, owing to their antioxidant and antimicrobial properties and ability to change color in response to pH variations. Therefore, red cabbage by-products are a valuable source of natural food ingredients, presenting significant potential for various applications in food technology and fostering the development of innovative food products.