Red cabbage is a healthy, budget-friendly and an incredibly versatile ingredient. It is a typical winter vegetable which can be cooked, pickled and eaten raw.
Raw red cabbage has a crisp fresh texture and adds a vibrant splash of colour to salads and coleslaws. When using it raw it should be sliced finely, you can use a food processor or a large sharp kitchen knife. It works really well with sweet flavours like carrots and apples. It is also great dressed with vinegar or citrus juice like lime or lemon juice.
Red cabbage coleslaw is a classic addition to a pulled pork burger!
Red cabbage can also be pickled or fermented. Pickling is the process of preserving food with salt brine. Fermenting is similar but the process allows tasty bacteria to change its flavour, fermented cabbage is called sauerkraut.
There are many different ways to cook red cabbage, it can be braised, roasted and even added to soups!
As red cabbage cooks, it sweetens in taste and softens in texture. Braised red cabbage is a great side dish that goes well with pork, venison or even as a topping for a baked potato.
Red cabbage is super nutritious and healthy, it’s packed full of vitamins and minerals. It’s a complete mystery why it’s so underrated!
It contains impressive amounts of Vitamin K, Vitamin C and good amounts of Folate, Manganese, Vitamin B6, and Calcium.
Red cabbage is also rich in antioxidants like polyphenols which are thought to be anti-inflammatories.
Red cabbage has a very low in calorie content, there are about 31 calories per 100g of red cabbage. Red cabbage is also a very low carb vegetable there is only about 7g per 100g serving!
Recipe suggestion: Thai chicken salad