German Sweet and Sour Red Cabbage Recipe. Like Oma used to make. (2024)

FAQs

Is German red cabbage good for you? ›

It's packed with vitamin A, potassium and antioxidant-rich vitamin C; it's low in calories and it's a good source of dietary fiber. And of the many ways to cook cabbage, this is one of the easiest. Simply cut up a few ingredients, add them to a pot, and stir occasionally until everything is soft and sweet.

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.

Lock in the colour by adding a touch of vinegar when cooking red cabbage in water. This stops the lovely deep purple hue from running. Don't be too heavy-handed with red cabbage. A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon.

In Northern Germany, where I'm from, red cabbage is called Rotkohl. In Central and Western Germany it is called Rotkraut. And in Southern Germany it is called Blaukohl or Blaukraut, which translate to blue cabbage.

Diets high in anthocyanins, like those found in red cabbage, are linked with lower blood pressure. They're also linked to a reduced risk of cardiovascular (heart and blood vessel) disease.

Cyandins in red or purple cabbage protect against cholesterol from clogging the arteries. They lower inflammation and can prevent heart disease. Sinigrin is a sulfur compound that has been shown to protect against cancer. Studies show those who consume cabbage regularly have the least risk for developing diabetes.

Substances such as lemon juice and vinegar turn the cabbage juice red because they are acidic. Ammonia turns the cabbage juice into a blue/green color because it is a base, a material that tastes bitter and makes an acid neutral. Water does nothing, as it is a neutral.

The red cabbage liquid has a blue-violet color, but when it comes in contact with acidic substances it becomes red, while in contact with basic substances it becomes green and even yellow. Lemon juice being acidic turns red in contact with red cabbage juice.

The compounds that give fruits and vegetables their red color are very sensitive to acidity. As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you sauté red cabbage, the acids evaporate off and it can turn blue.

To ferment vegetables, such as cabbage, we take advantage of these two qualities – it's our golden ticket to fermentation! First, we add enough salt to make it difficult for competing microorganisms to survive. The salt then draws moisture out of the cabbage's cells through osmosis, forming a salty brine.

Why is my red cabbage bitter? ›

Researchers have mapped the crystal structure of a key protein that makes the metabolites responsible for the bitter taste in Brassica vegetables like mustards, broccolis, and cabbages. Vegetables in the genus Brassica share a distinct and bitter taste.

One way to make raw cabbage less bitter, and therefore more palatable, is to let it marinate in something salty or acidic for a while.

Savoy cabbage, originating in Italy, has deep green crinkly leaves and is considered the most tender and sweet. The head is less compact, due to the wrinkled leaves, but looks similar to green cabbage.

Sauerkraut is fermented shredded cabbage with a tangy, salty flavor. Despite the German name, it actually originated in China over 2,000 years ago.

Red cabbage contains pigments called anthocyanins. These pigments give the purplish colour. On the right side is the general chemical structure of anthocyanins. R1 and R2 can be different chains, like H, OH and OMe.

While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains significantly more ( 2 , 22 ). One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange ( 22 , 23 ).

Being rich in compounds like sulforaphane and anthocyanins, red cabbage is certainly one vegetable to add to your diet. These beneficial compounds appear to prevent oxidative damage and possibly act in protective way against cancer, including colorectal cancer.

Red cabbage beats out the green version of the vegetable when it comes to nutritional content. Reducing inflammation and guarding against some cancers are just two of the health benefits believed to be the result of eating red (or purple) cabbage, per Healthline.

Consuming red cabbage can contribute to your daily vitamin C intake and support overall health. 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.