Grandma Netta's Red Cabbage Recipe on Food52 (2024)

FAQs

Does red cabbage cook the same as regular cabbage? ›

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.

If you place it carefully on a hotdog along with green relish, you get a hotdog with seasonal colors, and it tastes pretty good. If you have roast duck and then have leftovers, it will go well with cold duck. It will also go well with cold pork. It might make a good contribution to salad.

There are a number of ways to cook red cabbage but the most common are to braise or pickle it, although it's also delicious raw in winter salads and coleslaws. Red cabbage is full of vitamins (A, C and K), minerals and antioxidants so eating it raw or juicing it also provides a fantastic health boost.

defrost on christmas eve morning and then simply heat. it up in microwave or in covered dish in oven until. piping hot. 3 minutes in Micro, 20 min in oven.

But red cabbage has higher levels of some types of antioxidants than other types of cabbage. These nutrients are thought to help reduce the risk of health conditions such as cancer, osteoporosis, and heart disease.

While similar in flavor to its green counterpart, red cabbage tends to have a more pronounced earthy taste, complemented by a subtle underlying sweetness.

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.

Naturally fermented sauerkraut is really healthy. It's rich in probiotics (beneficial live bacteria) as a result of fermentation. Red cabbage also contains a good amount of vitamin C, fibre, and minerals like iron and copper.

Sautéed red cabbage is a versatile side dish you can serve with a variety of main dishes including pork chops, sausages (especially smoked sausages), roast pork, roast chicken, duck, lentils, beans, and chickpeas. Also, try it with a boldly flavored fish such as salmon.

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

How often should you eat red cabbage? ›

To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage. Traditional methods of steaming or boiling cabbage can extract flavor and nutrients.

In terms of food safety, however, so long as you reheat the food at the correct temperature and for the correct duration of time, it can in fact be safely reheated multiple times.

The simplest way to cook red cabbage is to boil it - put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water, bring to the boil, and cook for three to five minutes or until tender. It can also be steamed – around five minutes in a steamer should be sufficient for soft, tender leaves.

Recipe Tips

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.

It tastes similar to green cabbage. However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.

Yes you can use red cabbage in about anything you can make with green cabbage.

So, while red cabbage may taste sweeter due to the presence of anthocyanins, white or green cabbage has a stronger bitter taste due to higher levels of glucosinolates. The taste difference between these types of cabbage can also be influenced by factors such as growing conditions, variety, and cooking methods.