Grocery
Imported Red Cabbage
What it is
This is a head of red cabbage, also known as purple cabbage. It is a cruciferous vegetable with dense, layered leaves that are a deep purple-red color. The flavor is slightly peppery and earthy, becoming sweeter and milder when cooked. It is a versatile ingredient used in many cuisines around the world. Its vibrant color makes it visually appealing in dishes.
How people cook with it
Red cabbage can be enjoyed raw or cooked, offering a range of textures and flavors.
- Shredded raw in salads
- Braised with apples
- Pickled for a tangy side
- Added to stews and soups
To prepare red cabbage, remove any wilted outer leaves and then cut the head into quarters. You can then core it and slice or shred the leaves thinly. For raw applications, such as in coleslaw or salads, shredding it finely is key. When cooking, it can be braised, steamed, or sautéed. Braising with ingredients like apples, onions, and a touch of vinegar or wine brings out its natural sweetness and softens its texture. It also holds up well in slow-cooked dishes.
How it differs from similar foods
Compared to green cabbage, red cabbage has a firmer texture and a more pronounced, slightly peppery flavor when raw. Its most striking difference is its vibrant purple hue, which can add beautiful color to dishes. Cooking red cabbage can sometimes cause its color to change, especially in alkaline environments.
Who it is for
Home cooks and chefs who enjoy adding color and a slightly sweet, earthy flavor to their meals will find this ingredient useful.
How to keep the rest
To keep the rest of the red cabbage fresh, wrap the cut portion tightly in plastic wrap or place it in an airtight container. Store it in the crisper drawer of your refrigerator. It can typically be stored this way for several days to a week.