Instant Pot Braised Red Cabbage Recipe - Happy Foods Tube (2024)

FAQs

Does red cabbage cook differently than green cabbage? ›

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.

Have you ever looked in the fridge and asked yourself, “How am I going to use up this entire head of cabbage before it goes bad?” If so, then you need roasted cabbage (and sauerkraut) in your life. Once roasted, it shrinks down, becomes sweet, and suddenly that doomed-for-the-compost cabbage has a new life!

The secret is to shred it quite finely and cook it briefly in rapidly boiling water. What I do is pack it down quite tightly into a saucepan, sprinkle with salt, then place the pan over a high heat, pour in boiling water from the kettle, which re-boils instantly, and time it for 3-5 minutes.

While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains significantly more ( 2 , 22 ). One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange ( 22 , 23 ).

When selecting a red cabbage, the color should be vibrant. 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.

Finally, when the magnesium is leached out of the chlorophyll, the chlorophyll goes dull and the vegetables turn grayish. Because baking soda lessens the acidity of the cooking water, it also slows down the chlorophyll dulling process, thereby keeping the veggies greener for longer.

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.

The most common error in cooking cabbage occurs when it is over cooked or in water. You should be cooking it dry, as in no water. Use a good quality oil and caramelize your thinly sliced cabbage it will not get bitter.

What happens when you add baking soda to red cabbage? ›

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

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.

Braised red cabbage is a delicious accompaniment to the gamey flavour of a slow reared breed of turkey at Christmas, but it could also be served with beef, belly pork, duck or other game such as venison grouse, or wood pigeon.

Raw red cabbage is best, but steaming appears better than stir-frying or boiling (http://1.usa.gov/22pJ097) But with foods this healthy, the truly best way to prepare them is whatever way will get you to eat the most of them.

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.

Red cabbage is a delicious and healthy option — it actually contains 10 times the vitamins, flavonoids, and antioxidants compared to green varieties, according to Eat the 80. That's all well and good, but cooked red cabbage also has a habit of turning an unappetizing shade of blue when cooked.

Definitely! You won't notice any difference, other than the color. If I'm making coleslaw to take to a BBQ or having company, I like to use both green and purple cabbage, and add grated carrots and chopped green onions. It makes a very colorful and attractive salad.

This one is easy to spot, thanks to its eye-catching reddish-purple hue. It has a tight round head and waxy, crunchy leaves. It boasts a more pronounced peppery flavour than other cabbage varieties, yet also has floral notes that tend to mellow out and become sweeter after cooking.

Various leafy greens can serve as substitutes for red cabbage. Spinach and lettuce have a more delicate texture but can add freshness to salads. Swiss chard and collard greens offer a heartier leaf and more robust flavor, suitable for stews and stir-fries.