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

FAQs

Quick Red Cabbage Recipe –schnelles Rezept für Rotkohl? ›

Red, firm and dense cabbage is best for this recipe. It is possible to make this recipe with green cabbage too (or just follow my traditional Fermented Cabbage Sauerkraut recipe. Salt: When fermenting, it is important to use kosher salt, pickling salt, or unrefined sea salt.

Red, firm and dense cabbage is best for this recipe. It is possible to make this recipe with green cabbage too (or just follow my traditional Fermented Cabbage Sauerkraut recipe. Salt: When fermenting, it is important to use kosher salt, pickling salt, or unrefined sea salt.

The simplest way to cook red cabbage is to boil it - put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water, bring to the boil, and cook for three to five minutes or until tender. It can also be steamed – around five minutes in a steamer should be sufficient for soft, tender leaves.

It also contains healthy amounts of Vitamin K, and B6. Red cabbage is loaded with beneficial plant compounds and antioxidants. Next to Vitamin C, you can find carotenoids, flavonoids, anthocyanins, and kaempferol in cabbage. Anthocyanin has proven to be beneficial for your heart health.

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.

If you did not get enough juice from salting and pounding your cabbage, you can moisten it a little with a brine, using a 1/2 tablespoon unrefined sea salt with 1 cup of filtered water.

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.

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.

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.

What happens if I eat red cabbage everyday? ›

There is growing evidence that anthocyanins play a positive role in cardiovascular health and that those who eat foods rich in them (like red cabbage) have a lower risk of heart attacks and heart disease-related death.

Like many vegetables from the Cruciferae family, cabbage can cause gas and bloating. If you're prone to bloating, avoid eating large amounts of cabbage, especially alongside other gas-inducing foods.

Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake. Individuals with sensitive digestive tracts might want to limit cabbage or talk to your doctor.

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.

As long as the jar is sealed and if as you say in a jar, pickled red cabbage, is a very stable acidic food, which any normal sane person could keep indefinitely, or as part of some post-apocalyptic, bomb shelter stockpile, if you are some sort of “survivalist”.

Freeze the cooked, cooled red cabbage up to 3 months ahead, defrost completely, then reheat in a pan to serve. Wear rubber gloves when peeling red cabbage so your hands don't stain.

This is because it has the perfect balance of sugars and natural lactic acid bacteria to encourage the growth of the desired probiotics. Green cabbage is considered the best for sauerkraut because it has the ideal ratio of moisture and sugar to support the fermentation process.

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.

Red and green cabbage can be used interchangeably in most recipes.

Sauerkraut can be made with any sort of cabbage, but, in practice, it's nicer with the crunchy, hard varieties – I find things like savoy and kale a bit limp for the purpose.