How to choose and cook red cabbage?

How to choose red cabbage?

Choose it very heavy and dense, with tightly packed, firm, shiny leaves that crunch under the fingers. Prefer rather small or medium, free from stains and cracks.
Store it for more than a week in the vegetable drawer of your refrigerator without any problem. Just know that as it ages, its smell becomes stronger, especially if it is opened. Then remember to lock it in an airtight bag or box so that it does not communicate its flavor to the rest of the fridge.

How to cook it?

Red cabbage can be prepared in a few minutes: simply remove its outer (hard) leaves and cut the “core”, which is often too fibrous.

Believed : grate or finely slice it before transforming it into a fresh salad. He likes the company of his brother the white cabbage, but also that of the carrot, and particularly appreciates the sweet and sour: add a grated granny apple, raisins, nuts, etc.

To note ! A coleslaw will be tastier if it is prepared 30 minutes in advance because the seasoning will soften the cabbage a little and the flavors will have had time to mingle.

Cooked : it is also advisable to slice it, even if you can afford larger pieces which will still crunch a little in the teeth. It can then be braised (that is, cooked with very little liquid, covered and over low heat with an aromatic garnish) or steamed. He likes sweet and sour preparations, and goes well with guinea fowl, veal and pork. When cooking, add pieces of apple, a handful of prunes, orange zest, cinnamon, a pinch of allspice, etc. Red cabbage also likes the taste of smoke, add a little salted brisket, or a Morteaux sausage.

Attention ! Cooking it too long makes it mushy.

Good to know

Red cabbage is rich in antioxidants (provitamin A, vitamin C, vitamin E, anthocyanins which give it its color) and fiber (more or less firm).
It will be better tolerated if you have taken the precaution of adding a few cumin or green anise seeds to the cooking water. Raw, remember to grate it as finely as possible or blanch it for a few minutes in boiling water.
To prevent discoloration: add vinegar or lemon juice when cooking and avoid cooking it in a lot of water, 1 to 2 cm in the bottom is enough.