The deep purple color of red-colored cabbage is one of the most beautiful accompaniments that can grace our dinner tables. Red cabbage can be cooked in many ways, but the most popular is braise and pickle. You can also finely shred it in salads or coleslaws or add it to stir-fries. It is rich in vitamins A, C, and K, as well as minerals and antioxidants. Red cabbage can be eaten raw or juicing for a great health boost.

One of the most unusual features of this brilliant brassica is its ability to act as a pH indicator. It can be used to test acidity in liquids. The juice turns red in acidic conditions and blue in neutral. Basic solutions turn it greenish-yellow. This sensitivity to acidity can cause regional variations in color. Redder cabbages are made from soil that is more acidic than neutral. Purple cabbages come out of soils with more acidic soils.

What To Look Out For When Purchasing Red Cabbage

Although red cabbage, also known as purple cabbage, is in season from September through December, some varieties can still be harvested in early July.

Red cabbages should be densely packed, heavy in weight, and have firm outer leaves. Avoid cabbages with too many leaves, especially if they are soft or light.

Red cabbages can be kept in a cool dark place for up to ten days.

How To Prepare Red Cabbage

Remove any discolored or tired leaves before you start cooking. Cut the cabbage into four equal pieces, then remove the stalks. Shred the leaves or chop them.

Red cabbage should always be cooked with vinegar to preserve its purple color. Without it, the cabbage will turn yellow!

Braising is the most popular way to cook red cabbage. It takes little effort and produces wonderful results, especially when it’s slow-braised with red wine, apples, and spices like cinnamon, cloves, and juniper berries.

Boiling red cabbage is also possible. If you want to retain the crunch, boil the cabbage in boiling salted water and add a tablespoon of vinegar. Cook for five minutes. Red cabbage can also be cooked sous vide, where it will retain its texture and shape.

As a way of extending the cabbage-eating season, red cabbage was traditionally pickled in northern Europe. This allows you to infuse cabbage with many aromatics, such as star anise and cloves or cinnamon. This wintery staple can be spiced up with ginger and chillis, such as Josh Eggleton’s Picked Red Cabbage recipe.

The most popular method for cooking red cabbage is to roast it. It takes little effort and produces amazing results.

Red Cabbage And What It Goes With

Red cabbage can withstand a variety of flavors, including soy sauce in Asian salads to spicy spices like cinnamon, nutmeg, and cloves. This earthy vegetable is great with meats like pork and duck. Pickled red cabbage pairs well with cheese, cold meats, and smoked fish.

Red cabbage braised in vinegar, and apples is a traditional sweet-sour recipe that goes well with a roast. These beautifully spiced versions can be found at Christmas celebrations, which are served with turkey or goose.

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