Roasted Red Cabbage Recipe (+Video) | Seeking Good Eats (2024)

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Roasted Red Cabbage Recipe (+Video) | Seeking Good Eats? ›

Slice the cabbage in half, then slice the half into 4 wedges. Drizzle with half of the olive oil, then sprinkle half of the salt, pepper. Roast in the oven for 15 minutes. Remove from oven, flip cabbage wedges over and drizzle with remaining olive oil and seasoning.

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color. Vinegar is also a bright flavor complement to the bold, earthy taste of the 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.

When selecting a red cabbage, the color should be vibrant. You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked.

But keep in mind that these colorful cabbages contain more than just sulfurous notes, so be sure to play up the other aromas, too! Their green-grassy flavor goes well with tomatoes, parsley, bay leaves, sage, elderberries and Gin Mare.

There are a number of ways to cook red cabbage but the most common are to braise or pickle it, although it's also delicious raw in winter salads and coleslaws. Red cabbage is full of vitamins (A, C and K), minerals and antioxidants so eating it raw or juicing it also provides a fantastic health boost.

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

The compounds that give fruits and vegetables their red color are very sensitive to acidity. 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.

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.

Is red cabbage healthier than regular cabbage? ›

Red cabbage beats out the green version of the vegetable when it comes to nutritional content. Reducing inflammation and guarding against some cancers are just two of the health benefits believed to be the result of eating red (or purple) cabbage, per Healthline.

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.

While similar in flavor to its green counterpart, red cabbage tends to have a more pronounced earthy taste, complemented by a subtle underlying sweetness. This vibrant vegetable easily elevates coleslaws and salads with its bold color and distinctive crunch.

Raw cabbage contains compounds that can lead to increased gas production during digestion. For those prone to flatulence or with sensitive digestive systems, consuming raw cabbage may exacerbate these issues. Cooking cabbage can help break down these compounds, reducing the likelihood of excessive gas.

Lowers your blood pressure

One cup of red cabbage can deliver a healthy amount of potassium — as much as 6% of your recommended daily value. This could help lower your blood pressure, reducing your risk for heart disease.

The fiber found in cabbage can help improve your digestive system and promote regular bowel movements. Reduced risk of heart disease and stroke. The antioxidants in cabbage help reduce inflammation, which is linked to heart disease.

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.

Corned beef and cabbage can be a nutritious meal when prepared thoughtfully. Though corned beef is high in protein, it can also be high in sodium and saturated fat. Cabbage, on the other hand, is low in calories and packed with vitamins and fiber.

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.