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

FAQs

Why add vinegar to red cabbage? ›

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color. Vinegar is also a bright flavor complement to the bold, earthy taste of the cabbage.

Simmer for 1 hour until cabbage is soft but not mushy. Serve warm or cold.

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.

But red cabbage has higher levels of some types of antioxidants than other types of cabbage. These nutrients are thought to help reduce the risk of health conditions such as cancer, osteoporosis, and heart disease. Red cabbage is particularly rich in anthocyanins, which are a type of flavonoid.

The wealth of nutrients in red cabbage including phytochemicals, antioxidants like anthocyanins and indoles, vitamins like C, A, E, K, B1, B2 and folate, minerals like calcium, manganese, magnesium, iron and potassium makes this veggie extremely beneficial for health.

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.

Also do the same with water. Compare the results. Substances such as lemon juice and vinegar turn the cabbage juice red because they are acidic. Ammonia turns the cabbage juice into a blue/green color because it is a base, a material that tastes bitter and makes an acid neutral.

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.

How long will cooked red cabbage last in the fridge? ›

Cover with a lid and cook for 4-5 hrs until tender. Will keep in the fridge, covered, for up to three days or in the freezer for up to two months. Reheat in a pan or in the microwave.

Red cabbage belongs to the brassica group of vegetables, along with brussels sprouts and kale. It has a peppery taste and is crunchy when eaten raw, but becomes sweeter and softer when cooked. Red cabbage is grown in the UK and is in season from September to December.

Any animals whose diet contains greens will eat cabbage. Rabbits and guinea pigs, mice and rats. Zoos feed it to elephants and hippos.

Go raw. Lock in nutrients by eating your cabbage uncooked in salads. Just make sure you slice it very finely.

Cooked red cabbage is 91% water, 7% carbohydrates, 1% protein, and contains negligible fat (table). It has a high content of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV) per 100-gram amount, and is a moderate source of vitamin B6 (17% DV) (table).

Red cabbage contains a chemical called anthocyanin. This pigment is a natural acid-base indicator. It is blue in neutral substances, like plain water. When an acid like lemon juice gets in the water, a reaction makes the indicator molecule change shape and it looks pink.

Nutrition Facts

1 cup: 64 calories, 0 fat (0 saturated fat), 0 cholesterol, 23mg sodium, 16g carbohydrate (12g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

In a large bowl combine beef, pork and bacon along with the rice, onions, half the garlic and spices as desired. Gently mix vegetable and spices with meat. To make rolls take one leaf, Place a dollop of the meat mixture on leaf. Fold bottom of leaf up over meat then fold sides in and roll.