Danish Red Cabbage Recipe (2024)

FAQs

Why add vinegar to red cabbage? ›

Lock in the colour by adding a touch of vinegar when cooking red cabbage in water. This stops the lovely deep purple hue from running. Don't be too heavy-handed with red cabbage. A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon.

Red cabbage is usually cooked a bit longer than green cabbage; it takes longer to become tender. In addition, either vinegar or lemon juice is often added to red cabbage.

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.

These pigments are also the reason why red cabbage turns a strange shade of blue when it's cooked: Extraordinarily sensitive to acidity, anthocyanins will turn blue when their environment goes a little alkaline; say, when tap water is added to a cooked dish (via Cook's Illustrated).

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.

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.

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.

Step 1Cut cabbage into wedges or slice it thin. Bring a large pot of salted water to a boil, then add cabbage. (It's OK to crowd the pot because the cabbage will shrink!) Step 2Boil until tender, about 5 minutes for shredded cabbage and 10 minutes for wedges.

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.

How do you boil red cabbage? Red cabbage can also be boiled. To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes unless a softer consistency is desired in which case cook for a little longer.

What goes well with red cabbage? ›

Both red and green cabbage is fine for dogs to eat, though red cabbage contains more vitamins and minerals than the green variety. However, all types of cabbage are safe for dogs to eat and can be a good nutrient-dense addition to their well-balanced dog food diet.

Red cabbage that's bad often has noticeable discoloration like a faded color or especially dark patches. You may also notice a strange or off smell if red cabbage is spoiling. Red cabbage should feel firm and robust, but if it starts to feel slimy or overly soft, it's likely past its prime.

It has been observed that white mold is more prevalent in bean and cabbage crops where there is restricted air circulation caused by low areas and woods surrounding the field. This is because poor air drainage allows moisture to be retained in the soil and on the plants for a longer period of time.

contain anthocyanin, a molecule that is a reddish colour in its naturally acidic environment: fruit. But, when it comes into contact with alkaline ingredients (the baking soda in a cake batter, for ex.), the anthocyanin turns blue.

As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you sauté red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color.

One way to make raw cabbage less bitter, and therefore more palatable, is to let it marinate in something salty or acidic for a while. Sauerkraut for example tastes much less bitter, plus contains helpful friendly bacteria from natural fermentation, but it takes a while to make.

Before cooking, remove any tired or discoloured leaves and always cook red cabbage with a little vinegar. This preserves the beautiful purple colour – without it, the cabbage will turn blue!

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.