German-Style Red Cabbage Recipe - These Old Cookbooks (2024)

FAQs

Is German red cabbage good for you? ›

It's packed with vitamin A, potassium and antioxidant-rich vitamin C; it's low in calories and it's a good source of dietary fiber. And of the many ways to cook cabbage, this is one of the easiest. Simply cut up a few ingredients, add them to a pot, and stir occasionally until everything is soft and sweet.

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.

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.

To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage. Traditional methods of steaming or boiling cabbage can extract flavor and nutrients.

Diets high in anthocyanins, like those found in red cabbage, are linked with lower blood pressure. They're also linked to a reduced risk of cardiovascular (heart and blood vessel) disease.

Although it's a sturdy vegetable it's not invincible… Go raw. Lock in nutrients by eating your cabbage uncooked in salads.

Red cabbage, also called purple cabbage, is a leafy vegetable from the cabbage family. It typically comes as a head of cabbage, which is a ball of tight leaves. Red cabbage has broad reddish-purple leaves with a thick white stem at the bottom of the head.

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.

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.

May help prevent cancer: Cruciferous vegetables, including red cabbage, contain compounds that may help protect against certain types of cancer. Aids weight loss: Low in calories and high in fiber, red cabbage can help you feel fuller for longer, making it a great addition to weight loss diets.

What goes well with red cabbage? ›

Pickled red cabbage is an excellent match for cheese, cold meats and smoked fish. Red cabbage braised with vinegar and apples makes a traditional sweet and sour recipe to accompany a roast and beautifully spiced versions are commonly found at Christmas celebrations served with turkey, goose or baked ham.

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 ).

The simplest way to cook red cabbage is to boil it - put the cabbage leaves or shredded cabbage in a large pan and cover halfway with water, bring to the boil, and cook for three to five minutes or until tender. It can also be steamed – around five minutes in a steamer should be sufficient for soft, tender leaves.

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 ).

Red cabbage is a good source of fibre, including the insoluble variety which promotes regular bowel movements. The fibre in cabbage acts as a prebiotic, which means it's the type of fibre that provides a fuel source for the beneficial bacteria that live in your gut.

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.

A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon. Although it's a sturdy vegetable it's not invincible… Go raw. Lock in nutrients by eating your cabbage uncooked in salads.