Red cabbage is widely used in Eastern European cuisines in salads, pickled, cooked, roasted, sautéed or brazed. Of the cabbage family, but less closed and of a color that tends to purple, magenta or purple, it has a rather sweet taste and its particular color is due to the presence of a pigment called anthocyanin. It is a vegetable rich in fiber, vitamin C, E and K. Either alone or together with white cabbage, it is customary to use it to make Coleslaw for a different finish.
The sweet and sour red cabbage proposal, works perfectly as a side dish with almost any meal, be it meat, chicken, fish and rice. AND so versatile is, that it even works to take to the office along with a serving of quinoa with vegetables and egg for a vegetarian lunch.
Remove the first layer of cabbage leaves. Cut a slice at the base to support and facilitate cutting. rudely cut sliced or long, thin strips. For this we can help ourselves with a mandolin, or do it directly with a good knife.
Take a frying pan and add one to two tablespoons of extra virgin olive oil. When it is hot, add the red cabbage and let it cook for 10 to 12 minutes until the red cabbage is tender (I recommend checking the texture beforehand). When ready, season with salt and pepper.
Season with apple cider vinegar and brown sugar. Stir to integrate the ingredients. Serve the hot cabbage at room temperature with a tablespoon of extra virgin olive oil on top.
Fackelmann Professional Adjustable Kitchen Mandoline for Cutting Vegetables with Finger Protector, Polymer and Stainless Steel, Black and White Colors. 32×12.5cm, 1 pc
With what to accompany the sweet and sour red cabbage
served as garnish, this warm sweet and sour red cabbage salad is easy to make. Delicious and with a flavor contrast Incredible thanks to vinegar and sugar, it accompanies a portion of baked chicken, roast beef, scrambled tofu or as part of a buddah bowl with beans and cereals along with a glass of crisp white wine.
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