Garlic Ginger Healthy Red Cabbage Recipe (Easy Instant Pot Side Dish) (2024)

FAQs

What pairs with red cabbage? ›

You can bring out their green-fatty aroma using ingredients like orange zest, dried figs, bell peppers, olive oil and even fried chicken. Red and purple cabbages also have a less obvious floral honey-like nuance that pairs nicely with melons, champignon mushroom, roasted almonds, chocolate and Ganda ham.

Health benefits of red cabbage

2,3 These antioxidants have properties that help to reduce inflammation in our bodies, as well as protect our hearts.

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. Don't be too heavy-handed with red cabbage.

Red Cabbage vs.

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.

You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked. The flavor becomes a little milder when you cook it.

Fiber content: Red cabbage is a good source of dietary fiber, which aids digestion and promotes bowel regularity. Fiber also helps regulate blood sugar levels, lower cholesterol, and maintain a healthy weight. Vitamin K: Red cabbage is high in vitamin K, which plays a crucial role in blood clotting and bone health.

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.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

Baking Soda is definitely a base and not an acid, so the cabbage juice will turn blue. It turns pink in an acid, like vinegar. You can test it yourself at home with things you probably already have around your house.

Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits, including reduced inflammation, a healthier heart, stronger bones, improved gut function, and maybe a lower risk of certain cancers. Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants.

Is red cabbage healthier than green cabbage? ›

Red cabbage contains 10 times higher of Vitamin A than the green ones. A cup of red cabbage provides 33 percent of daily Vitamin A intake compared to only 3 percent of the same serving of the green variety.

Conveniently, you can freeze red cabbage, again, with shredding and blanching before freezing generally being the best method to use. The only thing to consider is that red cabbage can stain, so cover your workstation and wear gloves while chopping to avoid making a mess.

Plants like chamomile, wormwood, chives, summer savory, coriander, tansy, yarrow, dill, mint, thyme, hyssop, chervil, geranium, rue, sage, and oregano are all very beneficial companion plants to cabbage.

Red cabbage can stand up to a whole host of flavours from soy sauce in an Asian salad to heady spices such as cinnamon, nutmeg, cloves and allspice. Onions, sweet apples and raisins also bring out the best in this earthy vegetable which goes beautifully with meats such as pork, duck, venison, partridge and sausages.

Your red cabbage indicator should be dark blue in color. The color of the cabbage indicator will change to red or pink if the solution is an acid and it will change to green or yellow if it is a base. It will remain purple or blue if the test solution is neutral.

Potato salad: Sauerkraut is an appealing addition to both classic and German potato salad. Give it a try at your next gathering. Egg salad: Add new dimension and crunch to classic egg salad with the addition of sauerkraut. Bagel and lox: Sauerkraut adds a caper-like zing to a bagel with smoked salmon and cream cheese.