Until recently, (6 months ago) I didn’t even know what to do with red cabbage or how it tastes because I had never bought or tasted one. I guess I’m more adventures now than I was before 🙂 I have now tried all different kind of new vegetables than few years ago. I just wasn’t that into vegetables then.
Red Cabbage is actually a very good vegetable – it helps lower cholesterol and lowers the risk of many types of cancer, it contains twice as much vitamin C as the green cabbage. Good source of fiber, vitamin K, calcium, iron, and magnesium.
This is the first recipe that I found while looking what to make with red cabbage and I have learned to love it. I ate red cabbage for a week straight the first time I tried this recipe. It is just so delicious. I was addicted!
Half red cabbage
350 ml of beef broth (I use powdered one, mix it with water)
120 ml apple cider vinegar
3,5 tablespoons brown sugar
butter for frying
1. Cut your cabbage into strips, onion into cubes or strips, whatever you prefer
2. Fry onions with butter till golden brown (5-10 min medium heat) , add 1/4 cup of water onto it, let the water vaporize (5 min or so). I use a wok pan.
4. Let it simmer in medium heat for 1 hour under the lid, Then remove the lid and let the rest of the water vaporize (20 min or so).
Red Cabbage Coleslaw
Rob is not a big fan of sauteed cabbage so I get to eat it all by myself, more for me 🙂 He is usually making an awesome red cabbage slaw instead. So half a cabbage for me and half for Rob!
I like my coleslaw as bare-bones as it gets. No carrots or onions. Just the cabbage and the heavenly creamy sauce. I prefer the cabbage a bit chunky like in the picture, and Maiu like’s hers shredded very small. Either way, it still tastes awesome!
Half a head of red cabbage, shredded to your preference (this also works with green cabbage)3/4 cup of mayonnaise
1/4 sour cream
1/4 cup of white sugar
2 tablespoons of white vinegar
1 teaspoon of yellow mustard
1/2 teaspoon of salt
Mix everything in a large bowl, and refrigerate for a few hours stirring about every hour or so. The longer it sits in the fridge, the better the taste.