German-Style Red Cabbage Recipe - These Old Cookbooks (2024)

FAQs

Should red cabbage be served hot or cold? ›

Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

While similar in flavor to its green counterpart, red cabbage tends to have a more pronounced earthy taste, complemented by a subtle underlying sweetness. This vibrant vegetable easily elevates coleslaws and salads with its bold color and distinctive crunch.

Red Cabbage vs.

Red and green cabbage can be used interchangeably in most recipes. The difference between cooking green cabbage and red cabbage is just one extra step. The compounds that give red cabbage its color, called anthocyanins, are water-soluble and will turn an unappetizing blue color when cooked.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Red cabbage is a nutrient-rich, cruciferous or Brassica vegetable that's related to broccoli, cauliflower, and kale. It's sometimes called purple cabbage because its leaves are a dark purple-reddish color. Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste.

The wealth of nutrients in red cabbage including phytochemicals, antioxidants like anthocyanins and indoles, vitamins like C, A, E, K, B1, B2 and folate, minerals like calcium, manganese, magnesium, iron and potassium makes this veggie extremely beneficial for health.

Go raw. Lock in nutrients by eating your cabbage uncooked in salads. Just make sure you slice it very finely.

Overcooking cabbage releases sulfur compounds that can give it a bitter taste. Another possible reason is that the cabbage was not fresh.

Red or purple cabbage (Brassica oleracea L. var. capitata f, rubra), a crop native to the Mediterranean region of Europe, is now grown all over the world as a fresh market vegetable [46].

Why is red cabbage so expensive? ›

Cabbage is a crop that grows best during specific times, making it challenging for farmers. Additionally, it doesn't make much money as they usually only plant it when it's the right season. As a result, when cabbage is not in season, it becomes more expensive.

Red cabbage beats out the green version of the vegetable when it comes to nutritional content. Reducing inflammation and guarding against some cancers are just two of the health benefits believed to be the result of eating red (or purple) cabbage, per Healthline.

Yes, dogs can eat cabbage. Not only is cabbage safe for dogs to eat, but they will also benefit from many of the nutrients in this lovely, leafy vegetable. Dogs can eat cabbage raw, cooked or air dried. Additionally, dogs can eat any kind of cabbage that you can, so your pup can eat green, red, and white cabbage.

Red cabbage can also be boiled. To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes unless a softer consistency is desired in which case cook for a little longer.

I'd take it out of the freezer the morning before and put it in the fridge. Then of the day you can re-heat it several ways. In a buttered ovenproof dish, covered with foil, in the oven at 180C (conventional heat) for about 30 minutes.

You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked. The flavor becomes a little milder when you cook it.

How to Store Cabbage in the Fridge. Whether it's red or green, Savoy or napa, fresh cabbage should be stored in the refrigerator in a plastic bag. For red, green and Savoy cabbage heads, this storage method will keep the cabbage fresh for up to 10 days.

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. Reheat in a microwave or in a saucepan on the hob.