Red cabbage, a classic in home cooking, especially during the winter, is the perfect side dish for roasted meat or a festive duck. But sometimes, while cooking, something goes wrong – the bright color fades, and the vegetable turns pink or gray. What do we do?
Why does red cabbage change color?
The reason is simple: the color of red cabbage comes from anthocyanins, pigments that are also found in blackberries. These pigments are sensitive to certain conditions. What can you do to preserve this beautiful color?
Acid is key
The most important thing is acid. Acidic ingredients prevent discoloration. Vinegar, lemon juice, or apples are great helpers. You can add a little vinegar or lemon juice while cooking. A few apple slices not only add flavor but also help the cabbage retain its color. Alternatively, a little beet juice will also help with the intense color.
Different names, one recipe
In some regions, red cabbage is called blue cabbage. But the color has nothing to do with the name. The vegetable looks predominantly purple, a mixture of blue and red. The different names depend on the method of preparation. In Bavaria, they often add baking soda, while in northern Germany they prefer apples and vinegar.
Enjoy red cabbage in different ways
Red cabbage can be eaten raw or cooked. Raw, it's great for salads, and cooked – as a side dish to heavy meat or chicken dishes like duck leg or beef roulades.
Health benefits
Red cabbage is very good for your health! In 100 grams there are about 60 milligrams of vitamin C, which is about half the daily requirement of an adult. It also provides vitamin K, folic acid, and fiber. At the same time, it is low in calories and fat. These nutrients can strengthen the immune system, support gut health, and reduce the risk of cardiovascular disease. Red cabbage is also satiating. But in canned cabbage, most of the vitamins are lost – so it's better to prepare it fresh.
And now, will you try to make red cabbage like grandma?