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

FAQs

Does red cabbage cook differently than green cabbage? ›

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.

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.

What I do is pack it down quite tightly into a saucepan, sprinkle with salt, then place the pan over a high heat, pour in boiling water from the kettle, which re-boils instantly, and time it for 3-5 minutes. The one way to tell if it's cooked is to bite a piece, as you would pasta.

While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains significantly more ( 2 , 22 ). One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange ( 22 , 23 ).

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.

2,3 Additionally, red cabbage also contains high amounts of vitamin C and vitamin K. 3 Together, these two nutrients assist with skin health, wound healing, blood clotting and bone health! 4,5 This pickled red cabbage packs a punch in both flavor and nutrition.

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.

Substances such as lemon juice and vinegar turn the cabbage juice red because they are acidic. Ammonia turns the cabbage juice into a blue/green color because it is a base, a material that tastes bitter and makes an acid neutral. Water does nothing, as it is a neutral.

What happens when you add baking soda to red cabbage? ›

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

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.

Add the onion and cabbage and fry for 3–4 minutes. Add the cider and redcurrant jelly, season with salt and pepper, bring to the boil and boil for a few minutes. 3. Cover the pan with a lid and place in the oven for 3–4 hours until completely tender.

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

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. However, this may rid the cabbage of its nutritional value.

Since its structure and flavor are so similar, red cabbage can be used just like green cabbage, although it's especially good at brightening up a salad with a pop of color. Its vibrant hue does tend to seep out and color the ingredients around it, so keep that in mind.

When cooked, the texture and flavor of red cabbage changes rather significantly. Its crispness gives way to a tender, almost melt-in-the-mouth consistency. The earthy notes become more pronounced, while its peppery edge softens, allowing the vegetable's inherent sweetness to shine through.

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.

Size And Taste

Aside from the noticeable difference in color, red cabbage has an earthier taste and bulbs are smaller and denser. Green cabbage tends to turn sweeter when it cooks and a little bigger in size than the red.