Grocery
Fresh Red Cabbage
What it is
This is a whole head of red cabbage, a cruciferous vegetable known for its vibrant purple-red leaves. It has a crisp texture and a slightly peppery, earthy flavor that becomes sweeter and milder when cooked. Red cabbage is a versatile ingredient, adding both color and substance to a wide range of dishes. Its outer leaves are often a deeper shade, while the inner leaves become lighter. It is a common sight in produce sections.
How people cook with it
Red cabbage is wonderful raw in slaws or cooked in savory dishes. Its firm leaves hold up well to various cooking methods.
- Shredded for coleslaw
- Braised with apples
- Added to stir-fries
- Pickled for a tangy side
To prepare, remove any wilted outer leaves. You can then cut the cabbage into quarters, remove the tough core, and slice or shred the leaves thinly. For raw preparations like coleslaw, shredding is ideal. For cooked dishes, it can be sautéed, braised, or roasted. Braising with liquids like vinegar, wine, or broth softens the cabbage and develops its sweetness. It pairs well with spices like caraway seeds and juniper berries.
How it differs from similar foods
Unlike green cabbage, red cabbage contains anthocyanins, the pigments responsible for its deep color. This makes it a visually striking addition to meals. Its flavor is also slightly more robust and peppery when raw, mellowing significantly upon cooking.
Who it is for
Home cooks and chefs alike use red cabbage for its color and flavor versatility.
How to keep the rest
To keep the remaining cabbage fresh, wrap it tightly in plastic wrap or place it in a resealable plastic bag. Store it in the crisper drawer of your refrigerator. It can typically last for one to two weeks when stored properly.