Red cabbage facts:

• Leaves are colored dark red or purple, depending on the pH of the soil. If the soil is acidic, the leaves are more red; if the soil is neutral, the leaves are purple; if the soil is alkaline, the leaves are greenish-yellow.
• The juice of red cabbage can be used as a homemade pH indicator. It turns red in acid and green or yellow in basic solutions.
• When cooking, red cabbage normally turns blue, unless vinegar is added.
• Can be eaten cooked or raw.
• In high doses, red cabbage is poisonous to dogs.

{{tncms-asset app="editorial" id="e6554594-9b46-11e3-beeb-001a4bcf887a"}}

Recipes

Sauteed red cabbage

Prep time: 5 minutes

Active cook time: 15 minutes

Ingredients 

• 2 tablespoons extra-virgin olive oil
• 1 small onion, sliced
• 1/2 red cabbage, shredded
• 1/3 cup white or apple cider vinegar
• 2 rounded tablespoons sugar
• 1/2 teaspoon mustard powder
• Salt and pepper

Preparation

Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and stir, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and stir. Sprinkle sugar over the cabbage and stir. Season with mustard seed, salt and pepper and reduce heat. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

German red cabbage

Prep time: 20 minutes

Inactive cook time: 1 hour, 30 minutes

Ingredients

• 2 tablespoons butter
• 5 cups shredded red cabbage
• 1 cup sliced green apples
• 1/3 cup apple cider vinegar
• 3 tablespoons water
• 1/4 cup white sugar
• 2 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves

Preparation

Place butter, cabbage, apples and sugar into a large pot. Pour in the vinegar and water, and season with salt, pepper and clove.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1 1/2 to 2 hours.

Red cabbage coleslaw

Prep time: 5 minutes

Inactive marinating time: 2 to 3 hours

• 2 cups shredded red cabbage
• 1/2 teaspoon salt
• 1 tablespoon white balsamic vinegar or white wine vinegar
• 1 small apple, shredded
• 1 pinch sugar, optional
• 1 tablespoon olive oil

Preparation

Shred the cored cabbage in a food processor or cut the cabbage into quarters, remove the core and slice thinly with a knife from the cut side. Place shredded cabbage into a non-metallic bowl, sprinkle with salt and vinegar and toss to coat. Refrigerate for 1-2 hours.

Fluff the cabbage with a fork, add the shredded apple (unpeeled or peeled) and the oil. Mix well to coat the salad. Season to taste with sugar or salt. Marinate in the refrigerator for another hour. Serve cold.