Red cabbage revival: The underrated superfood for your kitchen
On a cold day like today, I find warm vegetables far more enjoyable than raw salads. Red onions are perfect when cooked, although they’re often overlooked. When properly seasoned, they have an incredible aroma and pair well with any meat dish.
Red cabbage immediately evokes thoughts of Silesian cuisine. Indeed, in that region of the country, no one needs convincing to eat it. It's the best accompaniment to roulade.
More vitamins than white cabbage
Red cabbage, often called blue cabbage, is one of the most affluent vegetables in antioxidants. It contains as much as 209 mg of anthocyanins per 100 g, which makes it stand out among other vegetables. These compounds can protect the brain from ageing as they successfully cross the blood-brain barrier, ensuring their efficacy.
Red cabbage significantly surpasses the more commonly used white cabbage in terms of vitamins A and C and minerals such as potassium, calcium, and magnesium. This composition supports healthy-looking skin and eyesight. Vitamin C strengthens the immune system, while the high potassium promotes healthy blood pressure. This makes red cabbage a tasty and healthy addition to meals.
Not just for salads
Red cabbage, like its white counterpart, works well in salads. Its intense colour and crunchy texture contrast beautifully with various ingredients, and it’s worth combining it with other vegetables and nuts. However, the taste of this vegetable is perhaps best showcased when it's prepared warm. Sweet and sour notes complement it well, so it’s worth stewing it with raisins, apples, and wine. Spices like cloves, cinnamon, and a pinch of ginger do wonders. Then, the cabbage acquires a wonderful aroma and a deep flavour. Do you prefer a fruity taste? This cabbage can also be flavoured with cranberry or currant jam.
Warm red cabbage
Ingredients:
- small head of red cabbage,
- a handful of raisins,
- 1 onion,
- 2 apples,
- 3 cups of vegetable stock plus one cup of wine,
- apple cider vinegar or balsamic vinegar to taste,
- cinnamon, cloves, ginger to taste,
- honey to taste,
- juniper berries, bay leaves to taste,
- two tablespoons of butter,
- salt and black pepper to taste,
- 1 tablespoon of cranberry or currant jam, optional.
Method of preparation:
- Cut the red cabbage into quarters and remove the tough outer leaves. Then, finely chop it.
- Peel the apples and grate them on a large grater. Peel and finely chop the onion.
- Heat the butter in a pot, sauté the onion, and then add the apples.
- Add the chopped cabbage, spices, and raisins. Mix thoroughly and add the stock and vinegar.
- Bring the cabbage to a boil, reduce the heat and cook for 45 minutes.
- Check the liquid level and add more if needed. Towards the end of cooking, add the wine.
- Taste the cabbage and adjust the seasoning as desired. Finally, add honey and, if desired, a tablespoon of fruity jam.
