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Red cabbage is a crunchy and strongly-flavored vegetable that is high in potassium and vitamin C. Most people associate cabbage with cold side dishes, such as coleslaw, but red cabbage also is used in many hot side dishes. Red cabbage can be boiled and made into sauerkraut, or it can be sauteed in a pan to bring out its natural sweetness. Although boiled cabbage is a traditional dish for many countries like Ireland or Germany, the vegetable is versatile and can also be lightly simmered with other ingredients. The following steps about cooking red cabbage will help you bring a healthy side dish to the table.
Steps
Boiling Red Cabbage
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1Prepare the cabbage. Rinse the head of red cabbage under cold, running water. Pat the cabbage dry with a paper towel. Slice the cabbage into small wedges using a knife.[1]
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2Cook the cabbage. Fill a large stockpot halfway with water. Add 1 tsp. (5 ml) of salt per 1 qt. (.95 liter) of water. Add the cabbage wedges. Bring the water to a boil and reduce the heat to medium. Boil the cabbage for 1 hour,[2] uncovered, until it is tender when pierced with a fork. Pour off half of the liquid and add butter and salt to taste.
Sautéing Red Cabbage
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1Prepare the cabbage. Rinse the cabbage under cold, running water. Pull off the outer leaves and cut off the bottom of the cabbage with a knife. Cut half of the cabbage into thin slices.[3]
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2Cook the cabbage. Heat a skillet on the stove over medium high heat. Add 2 tbsp. (30 ml) of extra virgin olive oil. Add 1 small onion, chopped. Add the cabbage, stir, and sauté it for 3 to 5 minutes until it wilts. Add 1/3 cup (78.8 ml) of apple cider vinegar to the skillet. Sprinkle 2 tbsp. (30 ml) of sugar over the cabbage and stir it. Season the mixture with 1 tsp. (5 ml) of mustard seed, and salt and pepper to taste. Cook for an additional 10 minutes before serving.[4]
Slow Simmering Red Cabbage
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1Prepare the cabbage. Rinse the cabbage under cold, running water. Pat the cabbage dry with a paper towel. Cut the cabbage into 6 wedges using a knife.
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2Cook the cabbage. Add 1⁄2 inch (1.3 cm) of water to a skillet. Bring the water to a boil. Add the cabbage wedges and 1/2 tsp. (2.5 ml) of salt. Reduce the heat to a simmer, cover the skillet, and cook the cabbage for 8 to 10 minutes. Turn the wedges of cabbage and continue to cook them for another 8 to 10 minutes. Pour off any water and return the cabbage to the stove, allowing all of the moisture to evaporate. Add 3 to 4 tbsp. (44 ml to 51 ml) of melted butter. Salt and pepper to taste.[5]
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3Finished.
Community Q&A
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QuestionCan I freeze braised red cabbage?Community AnswerYes, you can. I always make loads more than I need and freeze the excess.
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QuestionHow can the red cabbage retain its color?Community AnswerAfter boiling, drain and sprinkle balsamic vinegar when adding the brown sugar to the frying pan. Stir in well to coat all the cabbage. Due to the acidity in the balsamic vinegar, the cabbage will retain its color.
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QuestionWhat kind of foods complement red cabbage?Community AnswerCooked pork, roasted or made into sausages, goes very well with red cabbage, as does roast chicken or ham.
Things You'll Need
- Red cabbage
- Stockpot
- Skillet
- Paper towels
- Knife
- Extra virgin olive oil
- Onion
- Apple cider vinegar
- Mustard seed
- Salt
- Pepper
- Butter
References
- ↑ https://www.vegancoach.com/boiled-cabbage.html
- ↑ https://www.tasteofhome.com/recipes/german-red-cabbage/
- ↑ http://www.foodnetwork.com/recipes/rachael-ray/sauteed-red-cabbage-recipe/index.html
- ↑ http://www.foodnetwork.com/recipes/rachael-ray/sauteed-red-cabbage-recipe/index.html
- ↑ https://www.senecafoods.com/recipes/red-cabbage-sausage-skillet
About This Article
Before you cook red cabbage, rinse it, cut off the bottom, and remove the outer leaves. You can then cut the cabbage into wedges to boil or slow simmer it or into slices if you’d rather sauté it. To boil your cabbage, bring it to a boil in salted water and let it boil for an hour or until it’s tender. If you want your cabbage slow-simmered, boil the water before you add the cabbage and salt. Then, simmer the cabbage for 8-10 minutes per side. Alternatively, you can sauté your cabbage in olive oil with onion, apple cider vinegar, and mustard seed. To learn how to season your red cabbage once it’s cooked, keep reading!