German Red Cabbage (sweet & sour)

Cabbage is extremely healthy. Its part of the Brassica group of veggies, together with Brussels sprouts, broccoli, and kale. Red cabbage has lots of health advantages, according to Healthline. It consists of 4.5 times more anti-oxidants than green cabbage!

German Red Cabbage (sweet & Sour)

Anyhow, enough musing about the color. Sour and sweet red cabbage has Germanic origins.

German Red Cabbage (sweet & Sour)

Its actually rather lovely, do not you believe? Isnt purple a royal color? Maybe the royal people didnt wish to be connected with the modest cabbage, frequently considered a paupers food in the past, so they called it “red” rather of calling it like it truly is.

German Red Cabbage (sweet & Sour)

Why youll enjoy it: Sautéed red cabbage is quite noticeably purple, making it rather enjoyable to consume (and it tastes excellent, too).
How long it takes: 10 minutes to prep, 35 minutes to prepare, depending upon how tender you like. it.Equipment youll require: sharp knife, big frying pan with a lidServings: 8

German Red Cabbage (sweet & Sour)

Classic German red cabbage makes a memorable side meal. This economical winter season veggie is delicious, nutritious, and easy to prepare.

German Red Cabbage (sweet & Sour)

Dish Overview

German Red Cabbage (sweet & Sour)

Im unsure why its called red cabbage. To me, it looks astonishingly purple, a rather fantastic shade of purple, in fact. Not lavender or violet or mauve, its about as purple as it gets, both raw and prepared.

German Red Cabbage (sweet & Sour)

So, you can see, its a great idea to consist of more red cabbage in your diet plan, and this basic recipe is a perfect way to do it. It tastes great and you will include a little royal color to your supper plate.

About This Recipe

By the way, including vinegar to the red cabbage has more than one purpose. The substances that offer red cabbage its color and antioxidants (anthocyanins) are water-soluble.

I didnt know this before however you can freeze prepared cabbage, both red and green. It freezes well and you do not even need to thaw it prior to you reheat it. When you are, just put the cooked cabbage in resealable bags and its all set. I enjoy that concept!

The red cabbage is braised for this dish. They turn out meltingly tender utilizing the braising approach of cooking (and would go great with this red cabbage).

How To Store Red Cabbage

Cutting it will make it spoil more rapidly. Store the cabbage in a plastic bag in the crisper drawer of your fridge.

What Youll Need

Red Cabbage: Look for a head of cabbage in the fruit and vegetables area of your supermarket. It ought to feel rather heavy and really company. The outside leaves must be crisp and glossy. Youll need a cabbage that has to do with one and half pounds, more or less. If you buy an extra large cabbage and dont utilize it all, use the rest to make this cabbage salad with honey lime dressing.Olive Oil and Butter: Combining these two oils has a number of advantages: more flavor and a higher smoke point. If you d rather utilize one or the other, that will work, too.Red Wine Vinegar: This is the sour part of sweet and sour red cabbage. Red wine vinegar is tangy with a tip of sweet taste. Sugar: Granulated white sugar is the sweet part. Both the vinegar and sugar are kitchen staples, hassle-free and inexpensive. Salt and Pepper: These simple flavorings are all you need. Be fairly generous with the salt.

How To Cut A Head of Cabbage

If they are wilted, eliminate the outer leaves. Wash the exterior of the cabbage and shake off excess water.
Cut the cabbage in half from leading to bottom, through the core. Get rid of the core by making vertical cuts on either side and lifting it out.
Place the cabbage cuts in half cut side down on the cutting board and very finely slice. Cut throughout the slices for bite size pieces.
See a brief YouTube video (Martha Stewart) to see a presentation.

How To Make It

Make sure to examine the flavoring before serving the cabbage, and add more salt and/or pepper, if you like. If youre questioning what to consume with your German red cabbage, inspect out the area listed below.

Over medium heat, melt the butter and olive oil together. When the butter is melted, add the chopped red cabbage. Season it with salt and pepper, and continue to cook, stirring frequently till the cabbage starts to wilt, about 5 minutes.

How can you inform when the cabbage is tender? Some folks like the cabbage to have a crisp tender texture, with a little crunch. Others like it to be melt-in-your-mouth tender.

Youll need a big frying pan with a lid, or a Dutch oven. The cabbage cooks down quite a lot but when you first put it into the pan, it will fill it up.

Stir in the cider vinegar and sugar, and lower the heat to a simmer. Cover the pan and simmer the cabbage up until it hurts, about 30 minutes, giving it a stir from time to time.

What To Serve With German Red Cabbage

Frequently asked questions

What is the healthiest method to eat red cabbage? According to WebMD, the healthiest way to consume red cabbage is raw. Shredded red cabbage is tasty in salads and coleslaws.Red cabbage can likewise be sautéed, steamed, or braised. It will retain much of its nutrients no matter how its prepared. Fermented red cabbage is an effective probiotic; it improves gut health, immune system, and food digestion. Do you cook red cabbage the same as green cabbage? Red cabbage is generally prepared a bit longer than green cabbage; it takes longer to soften. In addition, either vinegar or lemon juice is often contributed to red cabbage. Without it, the color can leach out, leading to an unappetizing grayish blue color.

Make It Your Own

Since red cabbage freezes well, it can be made ahead. Make a big batch and freeze it in portion-sized resealable bags for later usage. Its best when you wish to include another veggie to your menu.

Make-Ahead Ideas

Add an onion. Very finely slice it and include it to the pan when you add the cabbage.Add apples. One or 2 Granny Smith apples, thinly sliced, can be included with the cabbage.Make it with bacon. Saute bacon in the frying pan till primarily crisp. Add the cabbage to the pan and continue with the dish as directed, leaving out the oil and butter.Substitute a various kind of vinegar such as balsamic vinegar, cider vinegar, or plain white vinegar.Make this dish dairy totally free and vegan by omitting the butter and utilizing 2 tablespoons of olive oil.

Storage & & Reheating Tips

To reheat, location cabbage, either cooled or frozen, in a skillet over low to medium heat. Heat up until warmed through. If the cabbage seems dry, include a splash of water. Specific parts can be reheated in the microwave.

Prepared red cabbage will keep in the refrigerator for up to five days if cooled promptly and covered. You can freeze cabbage, too, for at least three months. The texture does get a bit softer when the cabbage is reheated.

Stir remaining red cabbage into vegetable soup or to add flavor and nutrition.

Leftover Love

Did you make this? Make certain to leave a review listed below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Prep Time: 10 minsCook Time: 35 minsTotal Time: 45 mins

8 servings

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To make this dish vegan and dairy-free, use 2 tablespoons olive oil and leave out the butter.
Flavor variations: Add an onion or apple, very finely sliced, to cook with the red cabbage. Stir in a half teaspoon of caraway seeds, if desired. Use balsamic vinegar instead of red vinegar.
Cooked red cabbage can be frozen in freezer safe bags for as much as 3 months. Theres no need to thaw it prior to reheating.

Did You Make This?Be sure to submit an image & & tag me at @RachelCooksBlog. I love seeing what you made!

Traditional German red cabbage makes an unforgettable side dish. This economical winter veggie is scrumptious, nutritious, and simple to prepare.

Nutrition InformationServing: 0.5 cup, Calories: 67kcal, Carbohydrates: 9g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3 g, Monounsaturated Fat: 2g, Trans Fat: 0.1 g, Cholesterol: 4mg, Sodium: 180mg, Potassium: 210mg, Fiber: 2g, Sugar: 6g, Vitamin A: 993IU, Vitamin C: 49mg, Calcium: 39mg, Iron: 1mg

Red Cabbage: Look for a head of cabbage in the fruit and vegetables area of your grocery store. If you purchase an extra big cabbage and dont use it all, utilize the rest to make this cabbage salad with honey lime dressing.Olive Oil and Butter: Combining these two oils has a couple of advantages: more flavor and a higher smoke point. Shredded red cabbage is scrumptious in salads and coleslaws.Red cabbage can likewise be sautéed, steamed, or braised. Do you cook red cabbage the same as green cabbage? Red cabbage is generally prepared a bit longer than green cabbage; it takes longer to become tender.

InstructionsHalve cabbage and cut out core. Thinly piece cabbage halves into 1/4 to 1/2 inch pieces; cut throughout slices for bite-size pieces. You should have about 8 to 10 cups.In a big deep skillet or Dutch oven, over medium heat, melt butter and olive oil together. Include cabbage and season with salt and pepper when butter is melted. Stir well. Cook up until wilted, about 5 minutes, stirring frequently.Add vinegar and sugar. Bring to a simmer, reduce heat to low. Cover, and cook for 30 minutes or until tender, stirring occasionally.Taste and season with more salt and pepper, if needed. Serve Immediately.

This site supplies approximate nutrition details for convenience and as a courtesy just. Nutrition information is collected primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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