Cook Red Cabbage
Red cabbage is a crunchy and pungent 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 recipes that call for cooking it. 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 tips on cooking red cabbage will help you bring a healthy side dish to the table.
Contents
Steps
Boil Red Cabbage
- Prepare 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.
- Cook 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, uncovered, until it is tender when pierced with a fork. Pour off half of the liquid and add butter and salt to taste.
Sauté Red Cabbage
- Prepare 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.
- Cook 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.
Slow Simmer Red Cabbage
- Prepare 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.
- Cook the cabbage. Add {{safesubst:#invoke:convert|convert}} 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.
- Finished.
Tips
- Red cabbage will often turn blue when cooked. To avoid losing the red color, place vinegar in the water when boiling.
Things You'll Need
- Red cabbage
- Stockpot
- Skillet
- Paper towels
- Knife
- Extra virgin olive oil
- Onion
- Apple cider vinegar
- Mustard seed
- Salt
- Pepper
- Butter
Related Articles
- Cook Cabbage
- Cook Russian Braised Cabbage
- Cook Cabbage With Ghee
