Whether as a side dish to hearty dishes or as the main ingredient in salads and stews – red cabbage has a permanent place in many traditional recipes.
But red cabbage is not only tasty, but also extremely healthy. It contains a variety of important vitamins and minerals. Particularly noteworthy is the high content of vitamin C, which strengthens the immune system.
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Preparing red cabbage is relatively easy and can vary slightly. The cabbage is often first cut into fine strips – then it is sautéed in a pot with a little oil. Ingredients such as apples, onions and spices are then added and the cabbage is seasoned with vinegar and sugar. The mixture is then cooked over low heat until the cabbage is tender and the flavors are well combined.
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Another popular way to prepare it is to put red cabbage in glass containers so that you can enjoy it over the winter. This method has the advantage that the cabbage becomes even healthier through fermentation because it also contains lactic acid bacteria.
In order for red cabbage to really work, you should prepare it around one to two days before consumption, as delicious.de writes. The spices then have enough time in the herb to develop their aroma. Red cabbage contains, among other things, a pinch of nutmeg, but the herb can also be seasoned with bay leaves, juniper berries and a cinnamon stick.
With these secret ingredients, red cabbage is sure to be a success
Two secret ingredients can also add a very special touch. For people who like it a little heartier, add bacon cubes to the red cabbage. This is previously mixed with onions fried and then added to the cabbage – this gives the red cabbage a special aroma.
The second secret ingredient is particularly suitable for vegetarians. We’re talking about the mulled wine spice that you add to the pot while simmering. This gives the herb a Christmassy touch, which goes particularly well with contemplative days. Liquid mulled wine is also a suitable alternative if you don’t have any mulled wine spices in the house.
This way the red cabbage stays purple when cooked
As we all know, your eyes eat with you – and if you’re not careful, the red cabbage can lose its purple color when cooked. But there are a few hacks here too: To keep the color, vinegar and a dash of citric acid should be added. A sip of beetroot or currant juice can help if it loses some of its color.
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