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

FAQs

Why add vinegar to red cabbage? ›

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. A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon.

How do you boil red cabbage? 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.

To confuse foreigners, this is called Rotkohl, Rotkraut or Blaukraut in German. Rotkohl and Rotkraut basically mean red cabbage. Blaukraut means blue cabbage – huh?? Well, if you don't add vinegar or an acidic fruit to the cabbage while cooking, it won't turn a deep red colour but turns blue.

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate). Try This Use science vocabulary: Use related science words such as acids, bases, solution, chemistry and indicator as you talk and play together.

The red cabbage liquid has a blue-violet color, but when it comes in contact with acidic substances it becomes red, while in contact with basic substances it becomes green and even yellow. Lemon juice being acidic turns red in contact with red cabbage juice.

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.

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

The central vein in each leaf is tough, particularly on the outer leaves, so you may wish to cut this away, too, especially if you want to cook the cabbage quickly as this part is very dense and will take a long time.

Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste. This type of cabbage gets its purple-reddish color from the plant compound anthocyanin and the acidity level of the soil where it's grown.

What is the original name of red cabbage? ›

Red or purple cabbage (Brassica oleracea L. var. capitata f, rubra), a crop native to the Mediterranean region of Europe, is now grown all over the world as a fresh market vegetable [46].

Napa Cabbage

Its flavor is a little sweeter than green and red cabbage, and the leaves are far more tender, so it's a great choice if you're looking for something more mild. It's a classic addition when filling dumplings or making stir-fries, and it's also great raw in salads and slaws.

It's delicious raw, steamed, sauteed, and fermented. It retains the most nutrients when it's eaten raw, but is still highly nutritious when cooked.

But keep in mind that these colorful cabbages contain more than just sulfurous notes, so be sure to play up the other aromas, too! Their green-grassy flavor goes well with tomatoes, parsley, bay leaves, sage, elderberries and Gin Mare.

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.

As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you sauté red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color.

One way to make raw cabbage less bitter, and therefore more palatable, is to let it marinate in something salty or acidic for a while. Sauerkraut for example tastes much less bitter, plus contains helpful friendly bacteria from natural fermentation, but it takes a while to make.

Anthocyanins tend to change their colour according to acidity or alkalinity of the environment. Cooking water is usually slightly alkaline, so red cabbage chnges its color to dark purple, deep Navy blue, sometimes almost black. Add a little of vinegar to the cooking water and the cabbage will retain its red colour.

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.