Q&A for 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.

Cooked pork, roasted or made into sausages, goes very well with red cabbage, as does roast chicken or ham.

Yes, you can.

Yes, that would be fine. If you like the taste of red cabbage leaves, you can use them to make cabbage rolls.

When it is boiling, the colour comes out of the cabbage and into the water. The water turns into steam as it boils, if the lid is off the pan the steam escapes, taking some colour with it and additionally, the cabbage may dry out before it is cooked. By having the lid on, the steam hits the lid and curls back done into the pan, keeping the moisture in, keeping the cabbage tender and more colour in it.

The water can be used to dye things such as eggs or paper. It will look purplish red.

Totally! Red cabbage is a great side dish for cooked meats. It pairs well with roast beef, roast potatoes, boiled carrots and a rich, savoury gravy.

Red cabbage isn't spicy. If you don't add spices to your cabbage, it won't be spicy.