Red cabbage: The vitamin-rich side dish you’re missing
On a cold day like today, I much prefer warm vegetables to raw salads. Red onions are perfect when cooked this way, yet we often forget about them. When seasoned properly, they have a delightful aroma and pair well with any meat dish.
Red cabbage? It's the best side for roulades. However, red cabbage is often overshadowed by white cabbage.
Has more vitamins than white cabbage
Red cabbage, often referred to as blue cabbage, is one of the richest vegetables in antioxidants. It contains about 209 mg of anthocyanins per 3.5 oz, making it exceptional among other vegetables. These compounds can protect the brain from aging, as they effectively penetrate the blood-brain barrier, ensuring their effectiveness.
Red cabbage significantly surpasses the more popular white cabbage in terms of vitamin A, C, and minerals such as potassium, calcium, and magnesium. As a result, it supports healthy skin and vision. Vitamin C is crucial for strengthening the immune system. The high potassium content helps maintain proper blood pressure. This makes red cabbage not only a tasty but also a healthy addition to meals.
Not just for salads
Red cabbage, like white cabbage, is great for salads. Its intense color and crunchy texture contrast well with many ingredients; it's worth combining with other vegetables and nuts. However, the taste of this vegetable probably shines best 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 are very useful. Then, the cabbage gains a wonderful aroma, and its flavor becomes deep. Do you like a fruity taste? You can additionally season such cabbage 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 broth plus one cup of wine
- Apple cider 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 blackcurrant jam, optional
Instructions:
- Cut the red cabbage into quarters, remove the tough outer leaves, and then finely shred it.
- Peel the apples and grate them using a grater with large holes. Peel and finely chop the onion.
- Melt the butter in a pot and sauté the onion, then add the apples.
- Add the chopped cabbage, spices, and raisins. Mix well and then add the broth and vinegar.
- Bring the mixture to a boil, then reduce the heat and cook for another 45 minutes.
- Monitor the liquid level and replenish if needed. Add wine towards the end of cooking.
- Taste the cabbage and adjust seasoning if necessary. Finally, add the honey and, if desired, a tablespoon of fruit jam.
