Red cabbages are easy to prepare . Strip off the outer leaves, wash, then slice into quarters, cut out the hard central core on each, then chop or shred. Lock in the colour by adding a touch of vinegar when cooking red cabbage in water. This stops the lovely deep purple hue from running.
There are plenty of possibilities for experimenting with red cabbage in the kitchen, either raw or cooked, adding colour and crunch to winter recipes, it’s also perfect paired with cheese, pork, duck, game and even fish.
Roast chicken , ham, oven cooked kielbasa with potatoes & cabbage, stuffed cabbage with beef or pork & rice in a tomato sauce; chicken & dumplings with cabbage; vegetable soup, etc. One of my favorite ways to cook the cabbage is to render down some bacon , thinly slice potatoes & onions..
Red cabbage is a cruciferous vegetable of firmly packed dark red – purple leaves. It belongs to the brassica group of vegetables along with Brussels sprouts and kale, and has a peppery taste and crunch when eaten raw, and becomes sweeter and softer in texture when cooked .
Putting a lid over boiling red cabbage helps keep its color red because this: preserves the acids that retain the color . This answer has been confirmed as correct and helpful.
Boiled or blanched Put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water. Bring to the boil and cook for 3-5 mins or until tender. To blanch (so they can be sautéed or fried later), cover with water and boil for 3 mins. Transfer the leaves to cold water to refresh.
Red cabbage is easy to incorporate into your diet. This versatile vegetable can be added to soups, stews, salads, and coleslaw. It’s delicious raw , steamed, sauteed, and fermented. It retains the most nutrients when it’s eaten raw , but is still highly nutritious when cooked.
Red Cabbage . Often mistaken for each other in the grocery store, Chioggia radicchio and red cabbage are actually two different plants. Radicchio has a strong bitter taste with thinner and less waxy leaves than cabbage . Red cabbage has a milder taste and thicker, crunchier leaves with a more uniform purple color.
The red cabbage should be cooked for 15-20 minutes more if it isn’t finely shredded. This dish freezes well. Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge.
What Goes with Cabbage Rolls in a Nutshell GERMAN SPAETZLE. Quite often people think of egg noodles as a side for cabbage rolls . ROASTED RED POTATOES. Oh, hello! BARLEY PILAF. COLCANNON. GARLIC ROASTED CARROTS. COUSCOUS AND CHICKPEA SALAD. HOMEMADE RYE BREAD. MAKE-AHEAD AND FREEZE PIEROGI.
Sautéed Peas with Bacon and Thai Chiles. Charred Cabbage with Guinness. Roasted Sunchokes with Brussels Sprout Leaves. Mini Hasselback Potatoes with Cheesy Bacon Dip. Irish Brown Soda Bread. Blanched Green Bean Salad. Smashed Potatoes . Homemade Beer Bread Recipe.
Roast It. A little olive oil, salt and pepper, and a hot oven transforms cabbage into a delicious, easy and low-carb side dish. Take it a step further by topping it with Parmesan cheese, walnuts and lemon with this recipe for Roasted Cabbage with Walnuts, Parmesan and Balsamic.
Interestingly, red cabbage can be swapped for green cabbage in most recipes that simply call for ” green cabbage ” as the two are actually very similar in flavor and form. Red cabbage’s vibrant hue adds a nice pop to many dishes, but beware, this color can seep out, staining the other ingredients in your dish.
Red cabbage is an excellent source of potassium, delivering 12% of the RDI in a 2-cup (178-gram) serving (21). Eating more potassium-rich cabbage is a delicious way to lower high blood pressure and may help keep it within a healthy range (33). Summary: Potassium helps keep blood pressure within a healthy range.
Cooked carrots, spinach, mushrooms, asparagus, cabbage , peppers and many other vegetables also supply more antioxidants, such as carotenoids and ferulic acid, to the body than they do when raw , Liu says. At least, that is, if they’re boiled or steamed .