Nice all year round
A typical winter vegetable, that red cabbage. Or not? The red cabbage has a summer and a winter variant. The summer cabbage, available from May to September, is slightly more tender than the winter version, which you can buy from October.
It is one of the oldest types of cabbage: the red cabbage. The blue-red color is caused by the natural dye antocyan. The intensity of the color varies per breed, but any purple-red spots are very difficult to get out of your clothes. The red cabbage belongs to the head cabbages, just like white cabbage, pointed cabbage and savoy cabbage. These cabbages are characterized by a closed crop.
Healthy?
Red cabbage is not only very tasty, but also very healthy. The antocyanins in the cabbage have an anti-inflammatory and antioxidant operation. In addition, red cabbage is rich in vitamins C, E and K, iron, beta-carotene, potassium, calcium and folic acid. It also contains a lot of fiber. Especially the raw cabbage is full vitamins and nutrients: do not cook red cabbage for too long. This is not only at the expense of the ‘healthy forces’, but the taste is also less.
Red cabbage is said to be good for the stomach and intestines. Nutrients in the cabbage help to keep it clean, remove waste products and promote functioning. There are also stories that red cabbage is an excellent medicine for laryngitis, hoarseness and lung diseases. In addition, the cabbage would be useful in rheumatism and gout and protects against liver and bile ailments. However, there is not always scientific evidence for these statements.
To buy
If you buy a fresh red cabbage, the crop and color are points that you should pay close attention to. The crop should be more or less closed and the cabbage should have a deep purple shiny skin. In addition, a fresh red cabbage feels firm and has crispy leaves.
Red cabbage from a jar or frozen also often tastes great. It has been processed shortly after harvest and is therefore actually very fresh. It is still full of vitamins and minerals.
Save
You can do red cabbage the best keep in a cool, dry place. Pre-cut cabbage keeps well in the fridge for a few days, provided you cover it with cling film. Always try to eat red cabbage as fresh as possible. You can also freeze. Blanch the cabbage for two to four minutes first.
Prepare
To get two ounces of vegetables on your plate, you need 250 grams of raw red cabbage. You can bake, braise or cook it, but canning or eating raw are also an option. If you add lemon juice or vinegar to the cooking water, the red cabbage will keep its beautiful color. This also makes the texture a little softer. The raw red cabbage is best if you pour boiling water over it after cutting it. The real raw is then gone.
