Red cabbage resembles savoy cabbage but has a darker hue and a more intense aroma. Here are a few ideas for preparing this winter vegetable.
Red cabbage: Nutritional properties
Rich in vitamin C, red cabbage is especially beneficial during the cold months. Its antioxidants help fight free radicals and premature cellular aging, and it’s good for the heart and bones. It contains amino acid glutamine, which helps reduce inflammation from gastrointestinal ulcers. The anthocyanins, which encourage blood circulation, render red cabbage especially beneficial during pregnancy.
How to maintain that beautiful bright red hue
To maintain the bright red color, cook with an acidic ingredient such as lemon or vinegar, and keep an eye on it. Overcooking will result in a less pleasant blue or dark brown color.
Red cabbage: Recipe ideas
Cut the cabbage in half and remove the hardest part from its core so it's easier to cut. Using a sharp knife, slice it into thin strips. Combine with other raw veggies, seeds, and citrus fruit and enjoy it in a salad — red cabbage and orange is a classic combo. It also goes well with raw meat, like carpaccio, and can add color and texture to burgers. Or cook it in a sweet and sour sauce made from vinegar and sugar.