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I have my partner’s granny Violet to thank me for introducing me to my preferred holiday side meal: Danish red cabbage, which is a mix of vinegar, sugar, lots of butter, a container of red currant jelly, and also two heads of cut red cabbage. I’ve never seen Violet make it, yet I’ve heard that when she does, she tends to do everything day, dipping a fork right into her Dutch oven usually to taste and change and period. Nobody in the family makes it in addition to Violet.

Annually in the weeks leading up to Thanksgiving, I eagerly anticipate taking out her transcribed recipe card and attempting to replicate this old household standby. I like it a lot that I link red cabbage with only this meal. And also, as quickly as the vacations pass, I do not intend to think of any other cabbage prep work besides this set, the adhering to fall.

So when heads of red cabbage (additionally called purple cabbage) appear in my CSA box, I struggle to put them to make use of, frequently shoving them in the veggie container where they sit for weeks until I shred them into a fundamental slaw or merely roast them in wedges. Both are prep work that constantly leaves me desiring.

How To Prep & Store Red Cabbage

Red cabbage is coarser than environment-friendly and also, specifically when served raw, requires a little bit even more focus, more spices, and intense, sharp clothing to extract its sweetness. It should feel solid and heavy, with glossy leaves laid snugly versus one another.

Store it in a great setting such as your fridge, basement, or garage, and when you’re prepared to prep, remove any outer leaves that look wilted or scraggly. After that, wage preparing as your dish routes. If you’re preparing the cabbage for a raw salad, cut it in half from pole to pole, then eliminate the triangular-shaped core in each half with a sharp blade. Food preparation instead? Boiling it for a couple of mins in salted water needs to stop some of its spice.

Our 16 Best Red Cabbage Recipes

Red cabbage’s company texture makes it ideal for slaws and salads, where it won’t wilt under a hearty dressing. Yet just like all cabbages, red cabbage can be braised, steamed, stir-fired, packed, or made right into sauerkraut– below are a couple of dish concepts.

1. Fergus Henderson’s Red Salad

Significantly finely cut red cabbage and also finely grated beets bring lots of intense color to this icy salad that’s natural, delicious, and also simply the tiniest bit wonderful.

2. Red Cabbage & Sausage Soup

A one-pot stew full of lots of hearty veggies, like red cabbage, potatoes, and black-eyed peas, plus thick slices of pork sausage that bring abundant flavor to the brew.

3. Wintry Braised Red Cabbage, Plus Some Jelly

If you’re a follower of crispy sides, take your braised red cabbage over the top and allow the outdoors layer to obtain a bit charred– what’s underneath will certainly still be nice and also tender.

4. Smoky Pork Burgers With Fennel & Red Cabbage Slaw

This recipe took home the top place for our “Your Best Grilled Pork” recipe contest, as well as it’s not difficult to see why: The pork hamburgers are great smoky and juicy, the red cabbage slaw balances with a problem, and the buns are buttery soft.

5. Granny Netta’s Red Cabbage

This passed-down recipe for glazed cabbage strikes just the ideal balance between pleasant and sour, as well as makes an A+ vacation side meal (ideal for serving beside luscious mashed potatoes and pieces of roast chicken).

6. Juicy Pork Tenderloin With Cider-Glazed Cabbage

Influenced by the commonly German combo of pork and red cabbage, this completely wet tenderloin and cider-glazed red cabbage make the supreme autumn dinner.

7. Roasted Chickpea Salad With Za’atar

In this vivid crispy salad, chickpeas are baked with za’atar and thrown with shredded red cabbage, fennel, carrots, mint, feta, and extra.

8. California Chicken Tacos With Corn & Red Cabbage Slaw

Another red cabbage slaw we can not obtain sufficient of– it’s utilized right here for covering hen tacos, but it’d taste just as excellent with smoked meats, hamburgers, you name it.

9. The Genius Super-Salad

This super-salad is whatever you could ever before desire in a desk lunch (primarily if you’re functioning from residence)– it’s loading, luscious, tangy, and crunchy simultaneously.

10. Marcella Hazan’s Rice & Smothered Cabbage Soup

” A technique for drawing out the hidden elegance in cabbage– and also a soupy, risotto-ish treatment for the end-of-winter blues,” writes Genius Creative Director and also Founding Editor Kristen Miglore. Authorize us up.

11. Red Slaw With Warm Bacon Dressing

You had us at “cozy bacon clothing.”

12. Meaty Cabbage & Rice Stew

A stewy, soul-warming recipe you’ll want to keep in rotation all winter months long.

13. Banana Bread Sandwiches With Pulled Pork

Yes, you can use banana bread for sandwiches (griddle it first).

14. Cabbage Bake

” It’s a meal from no place,” states food author Lavanya Narayana. “Though it has South Indian flashes and includes lots of usual North Indian spices, I’ve never come across anything quite like it.

15. Summertime Veggie Sandwich

Whoever stated that veggies are uninteresting has never satisfied this imposing summertime sandwich, spread with a zingy basil mayo you’ll want to place on everything.

16. Spicy Braised Chicken Lettuce Wraps

The paprika- and cayenne-spiced poultry upper legs might be the star of these lettuce covers, but they certainly would not feel complete without a shredded red cabbage garnish.

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