How To Cook Red Cabbage - Selection Preparation and Storage

There are several ways to prepare this earthy tasting vegetable, one of the healthiest and nutritious is certainly raw and crunchy. Many different cooking methods are available, so whether you’re looking to whip up a quick healthy snack or a side dish for a gourmet meal this vegetable is a terrific choice.

It pairs easily with both sweet and savory ingredients, and works well with virtually any diet including vegan, vegetarian, pescatarian…you name it.

Selecting

When selecting red cabbage look for shiny bright heads with a deep purple/maroon colour, the firmer and more tightly packed the better. Typically, smaller heads have a more intense flavor. The fewer loose leaves hanging off the head the better.

Preparation

Red cabbage is an extremely versatile superfood. It can be quickly boiled, chopped, diced, shredded and pureed. Enjoyed raw in tangy salads, sautéed and added to soups and stews. It makes a great side dish or main ingredient in many recipes. Also known as red kraut, or blue kraut after preparation.

Preparation Methods

• Chopped
• Diced
• Pureed
• Juiced
• Shred
• Grate
• Wedge

Cooking Methods

• Boil
• Sautee
• Simmer
• Slow cooker
• Braised

Recipes

• Juice
• Soup
• Salad
• Slaw
• Stew
• Hash
• Sour kraut
• Starter
• Side Dish

How to Store

When properly stored, red cabbage can last 3 weeks to 2 months in your fridge. In traditional cold cellars, it can last even longer. The outer leaves work to protect the inner sections of the vegetable, it also aids in moisture retention.

Only wash before use, and make sure to tightly wrap any unused portions or leftovers and refrigerate in the crisper drawer. Handle your heads with care, bruising can degrade the vitamin C value.