Quick Red Cabbage Recipe –schnelles Rezept für Rotkohl (2024)

FAQs

How do you cook red cabbage so it stays red? ›

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.

How do you boil red 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 wish I'd known sooner how easy it is to make my own red cabbage sauerkraut. Requiring just 3 ingredients (cabbage, salt and water), all you have to do is leave the mixture on a countertop to ferment for a few days and that's it!

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.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color.

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

Cook until the cabbage is wilting and tender. But the dish you're most likely familiar with, the traditional accompaniment to game, pork, turkey, and goose, involves braising. In a casserole dish, fry some onion in butter, and add finely shredded red cabbage.

The central vein in each leaf is tough, particularly on the outer leaves, so you may wish to cut this away, too, especially if you want to cook the cabbage quickly as this part is very dense and will take a long time.

If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage. Ferment the cabbage for 3 to 10 days.

Why do you soak red cabbage? ›

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.

The most widely used ratio of 2.00%–2.25% weight of salt to weight of cabbage gives the best results. This means you add 2g to 2.25g of salt for every 100g of finely sliced cabbage in your recipe.

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.

The color of the cabbage indicator will change to red or pink if the solution is an acid and it will change to green or yellow if it is a base. It will remain purple or blue if the test solution is neutral.

– Don't wash the cabbage until you are ready to use it. – Place your cabbage in the crisper drawer and/or in a large plastic storage bag to hold in its natural moisture. – Don't cut it, ideally. When you cut a cabbage, it can start to brown and lose moisture much faster than a whole head.

Anthocyanins tend to change their colour according to acidity or alkalinity of the environment. Cooking water is usually slightly alkaline, so red cabbage chnges its color to dark purple, deep Navy blue, sometimes almost black. Add a little of vinegar to the cooking water and the cabbage will retain its red colour.

Adding acid

One of the easiest ways to keep your red cabbage from turning blue when you cook it is to control its acidity level. Delishably says that by adding a bit of a mild acid like lemon juice, you can slightly boost the acidity of the vibrant vegetable.

Prevent the Cabbage from Bleeding.

To prevent this, toss the cabbage with 2-3 tablespoons of vinegar before combining it with the rest of the ingredients.