Unlock the secret health benefits of red cabbage
On a cold day like today, I much prefer warm vegetables to raw salads. Red onions are perfect in this form, yet we often forget about them. They have a delightful aroma and pair well with any meat dish when seasoned properly.
Red cabbage? We immediately associate it with Silesian cuisine, and it must be admitted that no one needs to be persuaded to eat in that region of the country. It's the best side for roulade.
Has more vitamins than white cabbage
Red cabbage, often called blue cabbage, is one of the richest vegetables in antioxidants. It contains about 200 mg of anthocyanins per 100 grams, making it exceptional among other vegetables. These can protect the brain from aging, as they effectively penetrate the blood-brain barrier, ensuring their effectiveness.
Red cabbage significantly surpasses the much more popular white cabbage in terms of vitamin A, C, and minerals such as potassium, calcium, and magnesium. As such, it supports healthy skin appearance and vision. Vitamin C is crucial for strengthening the immune system, and the high potassium content helps maintain proper blood pressure. Thus, red cabbage is not only tasty but also a healthy addition to meals.
Not just for salads
Red cabbage, like white cabbage, is great for salads. Its intense colour and crunchy texture contrast well with many ingredients; it's worth combining with other vegetables and nuts. However, the taste of this vegetable likely shines best when red cabbage is prepared warm. Sweet and sour notes complement it well, so it's worth stewing it with raisins, apples, and wine. Spices like cloves, cinnamon, and a pinch of ginger are very useful. Then, the cabbage gains a wonderful aroma, and its flavour becomes deep. Do you like a fruity taste? You can additionally season such cabbage with cranberry or currant jam.
Warm red cabbage
Ingredients:
- Small head of red cabbage,
- A handful of raisins,
- 1 onion,
- 2 apples,
- 750 mL of vegetable broth plus 250 mL of wine,
- Apple cider or balsamic vinegar to taste,
- Cinnamon, cloves, ginger to taste,
- Honey to taste,
- Juniper berries, bay leaves to taste,
- Two tablespoons of butter,
- Salt and black pepper to taste,
- 1 tablespoon of cranberry or blackcurrant jam, optional.
Instructions:
- Cut the red cabbage into quarters and remove the tough outer leaves. Then, finely shred it.
- Peel the apples and grate them on a grater with large holes. Peel the onion and chop it finely.
- Melt the butter in a pot, sauté the onion, and then add the apples.
- Add the chopped cabbage, spices, and raisins. Mix well and add the broth and vinegar.
- Bring the cabbage to a boil, reduce the heat and cook for another 45 minutes.
- Monitor the liquid amount and replenish it if needed. Add wine towards the end of cooking.
- Taste the cabbage and season it again. Finally, add the honey, and you may add fruit jam, just a tablespoon.
