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 Red Cabbage
© Denzil Green
Apart from colour, however, it tastes just like regular green cabbage.
Cooking Tips
After your Red Cabbage is cooked, if it has lost its vibrant red colour and you want to restore that, drain the cabbage (if you boiled it), then toss in a tablespoonful or two to taste of lemon juice or vinegar. The acid will both enhance the taste and restore the colour.
Don't leave Red Cabbage sitting on or in any china or porcelain dishes for a few hours, as it may stain the crockery blue where it was.
Also called:  Brassica oleracea var capitata rubra (Scientific Name) Chou rouge (French) Rotkohl (German) Berza roja, Repollo rojo (Spanish)
Other entries for Cabbage
Bok Choy, Brussel Sprouts, Cabbage, Chinese Cabbage, Chinese White Cabbage, Kohlrabi, Quintal, Red Cabbage, Savoy Cabbage, White Cabbage
Other entries for Brassica Family
Broccoli, Cauliflower, Greens
Other entries for Vegetables
Agave, Artichokes, Asparagus, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
Related Recipes
Braised Red Cabbage
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