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

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Grandma Netta's Red Cabbage Recipe on Food52? ›

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. Don't be too heavy-handed with red cabbage.

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. Don't be too heavy-handed with red 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.

Onions: Red cabbage and onions are a great combination, the onion adds a nice sweetness and a little bit of sharpness to the cabbage. Vinegar: Red cabbage is often paired with vinegar, which helps to bring out its natural sweetness and adds a nice tangy flavour.

Before cooking, remove any tired or discoloured leaves and always cook red cabbage with a little vinegar. This preserves the beautiful purple colour – without it, the cabbage will turn blue!

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.

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.

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.

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

What can I do with a jar of pickled red cabbage? ›

Use it as a side dish to brighten up your plate or as an ingredient in your favourite salads and slaws. Our Pickled Red Cabbage comes in a convenient 710g jar that is easy to store in your fridge and use whenever you need it. It's perfect for meal prep or for adding a touch of flavour to your everyday cooking.

Serving Suggestions

Add Sweet & Sour Red Cabbage to pan. Simmer briefly to heat through. Drain Sweet & Sour Red Cabbage well and use it in place of sauerkraut for a Reuben that will bring raves.

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.

It is also known as purple cabbage, red kraut or blue kraut after preparation. The leaves of the red cabbage have a dark red/purple color.

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.

One way to make raw cabbage less bitter, and therefore more palatable, is to let it marinate in something salty or acidic for a while. Sauerkraut for example tastes much less bitter, plus contains helpful friendly bacteria from natural fermentation, but it takes a while to make.

When you sauté red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color.

Cut Cabbage: – Either wrap it tightly in plastic wrap, in a large plastic bag, or in an air-tight container in your crisper. This will help to lock in your cabbage's natural moisture and reduce oxidation.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long.

These pigments are also the reason why red cabbage turns a strange shade of blue when it's cooked: Extraordinarily sensitive to acidity, anthocyanins will turn blue when their environment goes a little alkaline; say, when tap water is added to a cooked dish (via Cook's Illustrated).