How to Cook Red Cabbage

Preserving red cabbage involves a traditional approach where the first step is extracting moisture from the cabbage. Begin by slicing the cabbage thinly and layering it with salt to draw out excess water. After allowing it to sit for some time, rinse the cabbage to remove the salt and squeeze out any remaining moisture. To enhance the flavor and preservation, create a spice mixture by combining coriander, cumin, fennel seed, smashed garlic, red pepper flakes, or Thai chili. This aromatic blend not only imparts a rich taste but also contributes to the preservation process. Once the cabbage is well-drained and the spice mixture is ready, pack the cabbage tightly into sterilized jars and sprinkle the spice blend between the layers. Pour a brine solution over the cabbage to ensure it is fully submerged. Seal the jars and store them in a cool, dark place. The cabbage will continue to ferment over time, developing a unique flavor profile. Regularly check the jars during the fermentation process to release any built-up gases and ensure the cabbage remains submerged. After a few weeks, the preserved red cabbage will be ready to enjoy, boasting a delightful combination of textures and flavors with the added benefit of long-lasting freshness.

Yes, you can. I always make loads more than I need and freeze the excess.

After boiling, drain and sprinkle balsamic vinegar when adding the brown sugar to the frying pan. Stir in well to coat all the cabbage. Due to the acidity in the balsamic vinegar, the cabbage will retain its color.