RED CABBAGE

The most attractive type of cabbage is the purple-colored red cabbage which has most in common with cabbage apart from the color. Red cabbage is often associated with Christmas, where it frequently turns up in warm salads.

Thinly shredded, red cabbage – with its slightly milder flavor – goes perfectly as a crisp element in salads.

Red cabbage is the perfect partner for oranges, raisins and roasted nuts.

Keep in mind

Red cabbage loses its color when cooked. But it gains a deeper, sweeter flavor.

Acidic ingredients draw out an even redder color.

How to cook red cabbage

Both red cabbage and white cabbage and cone cabbage can be used raw in salads. Shred and lightly salt the cabbage and leave it to stand for a moment to soften. It will add more flavor to your salad. Types of cabbage are also good cooked in cream, raw fried/stir fried or as a gratin.

Boil the red cabbage in chunks, place in an ovenproof dish, top with olive oil and goat’s cheese and bake in the oven at 225°C for about 10 minutes.

Remove the leaves and place in a roomy dish with a little oil. Set the oven to approximately 90°C and roast overnight (the thicker the leaves, the lower temperature and more time you’ll need). It will be like crisps – but taste better.

Sauerkraut with a good sausage is a classic. And it’s easy to pickle cabbage yourself: Slice the cabbage thinly, very thinly. Add salt and spices. Press the vegetable down so the salt is absorbed. Pack into a glass jar (it’s important that there aren’t any air bubbles left) and store at room temperature for two weeks. After that store your sauerkraut in the fridge. It will be best after a month but lasts for up to a year.

The classic

A red cabbage salad with a taste of acidic orange.