The red cabbage. The purple cabbage. Regardless of its name, it’s an essential food if you don’t consume it. What’s the reason behind the neglect of this bright vegetable?
Let’s talk about this Roasted Red Cabbage. It tastes exactly like green cabbage, which is more popular. Steamed cabbage doesn’t taste as good as raw cabbage. Roasting brings out the cabbage’s mild flavour.
It’s so cheap to purchase one head. One can be purchased for less than $2 and make eight servings. Good luck finding a more cost-effective side dish. You’re going to love it. The health benefits are even more significant than those of green cabbage! In addition to being rich in antioxidants, it is also packed with vitamins A, C, and K. It also has a low-calorie count.
How To Cook Red Cabbage For Roast Dinner
- The finely chopped onion of one medium size.
- Two tablespoons of caster sugar.
- ½ red cabbage (about 450 g) finely chopped.
- One teaspoon of whole caraway seeds.
- Red wine, 100 ml.
- Two hundred millilitres of water.
- Balsamic vinegar, two tablespoons.
- Forty grams of plain flour.
- Pot with a lid that is wide and shallow.
- Cook onion until it starts browning in a wide shallow pot.
- In the same pot, add the caster sugar and stir to dissolve the sugar.
- Using a fork, mix cabbage, wine, water, 12 tablespoons of vinegar, and caraway seeds. Cover and let sit for 30 minutes.
- Stir flour into a smooth, pourable consistency by mixing it with a small amount of warm water (not boiling).
- Then pour the flour into the pot. The flour must be continuously stirred into the braised cabbage to prevent lumps.
- Continue cooking for another 3 to 5 minutes. Stir frequently.
- Adding a splash of vinegar at a time will allow you to adjust the taste. To make sure the flavours are right for you, taste in between. Salt to taste if necessary.
There you go! These are the steps to making roast cabbage. We hope you found this process helpful in preparing a delicious red cabbage!
Is this cabbage suitable for meal preparation?
Definitely! You can enjoy those crispy pieces of roasted vegetables when they’re fresh. Many people keep reheating them. During reheating, cabbage will be more tender.
Cabbage in Red or Green
The two types of cabbage are both healthy and delicious. However, did you know? Vitamin A, vitamin C, and antioxidants are higher in red cabbage!
The taste of red and green cabbage is the same despite the few nutritional differences. Many people enjoy both varieties! If you have green cabbage on hand, feel free to use it in this recipe.