Quick & Easy Crispy Roasted Red Cabbage Recipe (2024)

FAQs

How do you keep cabbage crisp when cooking? ›

Once people started roasting them at a high heat, perhaps with a little extra salt and fat (like bacon), it was a game-changer. You can also try slicing cabbage thin and sautéing it to maintain some of its crunchy texture.

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.

Cabbage is a healthy low calorie, low-carb vegetable and steaming is an excellent way to cook it while preserving the nutrients.

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.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

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.

Fiber content: Red cabbage is a good source of dietary fiber, which aids digestion and promotes bowel regularity. Fiber also helps regulate blood sugar levels, lower cholesterol, and maintain a healthy weight. Vitamin K: Red cabbage is high in vitamin K, which plays a crucial role in blood clotting and bone health.

Avoid any that have puffy leaves or outer layers removed. Red cabbages are easy to prepare. Strip off the outer leaves, wash, then slice into quarters, cut out the hard central core on each, then chop or shred.

Sautéed red cabbage is a versatile side dish you can serve with a variety of main dishes including pork chops, sausages (especially smoked sausages), roast pork, roast chicken, duck, lentils, beans, and chickpeas. Also, try it with a boldly flavored fish such as salmon.

How do you know when red cabbage is cooked? ›

Cook until the cabbage is wilting and tender. But the dish you're most likely familiar with, the traditional accompaniment to game, pork, turkey, and goose, involves braising. In a casserole dish, fry some onion in butter, and add finely shredded red cabbage.

Although it looks like a small red cabbage, radicchio belongs to the chicory family. This small, vivid veggie packs a punch of flavor, with a chewy texture and slightly bitter taste. Jam-packed with big flavors, it has big health payoffs too, especially when eaten raw.

But red cabbage has higher levels of some types of antioxidants than other types of cabbage. These nutrients are thought to help reduce the risk of health conditions such as cancer, osteoporosis, and heart disease. Red cabbage is particularly rich in anthocyanins, which are a type of flavonoid.

Purple cabbage generally has a slightly smaller head and denser leaves than red cabbage. Differences in flavor and nutrient content is so minimal it isn't something you need to consider. It's all about how you want the dish to look.

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt.