Download ArticleDownload ArticleThis article was co-authored by Stephen Servis. Stephen Servis is a Private Chef and the Co-Owner of Servis Events Fine Dining along with his twin brother, Nicolas. Based in Doylestown, Pennsylvania, Stephen and Nicolas focus on using locally sourced and seasonal ingredients, building close relationships with farmers and community members, and educating people on how to cook and eat more seasonally and sustainably. Servis Events operates at the intersection of health-focused meals and luxury dining, offering both private dinner parties and event catering services. Stephen and Nicolas graduated from the Culinary Arts program at Middle Bucks Institute of Technology and received their associate degrees in Hotel and Restaurant Management from Bucks County Community College.
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Red cabbage is a crunchy and strongly-flavored vegetable that is high in potassium and vitamin C. Most people associate cabbage with cold side dishes, such as coleslaw, but red cabbage also is used in many hot side dishes. Red cabbage can be boiled and made into sauerkraut, or it can be sauteed in a pan to bring out its natural sweetness. Although boiled cabbage is a traditional dish for many countries like Ireland or Germany, the vegetable is versatile and can also be lightly simmered with other ingredients. The following steps about cooking red cabbage will help you bring a healthy side dish to the table.
Steps
Prepare the cabbage. Rinse the head of red cabbage under cold, running water. Pat the cabbage dry with a paper towel. Slice the cabbage into small wedges using a knife.- Cook the cabbage. Fill a large stockpot halfway with water. Add 1 tsp. (5 ml) of salt per 1 qt. (.95 liter) of water. Add the cabbage wedges. Bring the water to a boil and reduce the heat to medium. Boil the cabbage for 1 hour,[1] uncovered, until it is tender when pierced with a fork. Pour off half of the liquid and add butter and salt to taste.
- Prepare the cabbage. Rinse the cabbage under cold, running water. Pull off the outer leaves and cut off the bottom of the cabbage with a knife. Cut half of the cabbage into thin slices.[2]
- Cook the cabbage. Heat a skillet on the stove over medium high heat. Add 2 tbsp. (30 ml) of extra virgin olive oil. Add 1 small onion, chopped. Add the cabbage, stir, and sauté it for 3 to 5 minutes until it wilts. Add 1/3 cup (78.8 ml) of apple cider vinegar to the skillet. Sprinkle 2 tbsp. (30 ml) of sugar over the cabbage and stir it. Season the mixture with 1 tsp. (5 ml) of mustard seed, and salt and pepper to taste. Cook for an additional 10 minutes before serving.[3]
- Prepare the cabbage. Rinse the cabbage under cold, running water. Pat the cabbage dry with a paper towel. Cut the cabbage into 6 wedges using a knife.
- Cook the cabbage. Add 1⁄2 inch (1.3 cm) of water to a skillet. Bring the water to a boil. Add the cabbage wedges and 1/2 tsp. (2.5 ml) of salt. Reduce the heat to a simmer, cover the skillet, and cook the cabbage for 8 to 10 minutes. Turn the wedges of cabbage and continue to cook them for another 8 to 10 minutes. Pour off any water and return the cabbage to the stove, allowing all of the moisture to evaporate. Add 3 to 4 tbsp. (44 ml to 51 ml) of melted butter. Salt and pepper to taste.[4]
Finished.
Expert Q&A
- QuestionCan I preserve red cabbages?
Stephen ServisStephen Servis is a Private Chef and the Co-Owner of Servis Events Fine Dining along with his twin brother, Nicolas. Based in Doylestown, Pennsylvania, Stephen and Nicolas focus on using locally sourced and seasonal ingredients, building close relationships with farmers and community members, and educating people on how to cook and eat more seasonally and sustainably. Servis Events operates at the intersection of health-focused meals and luxury dining, offering both private dinner parties and event catering services. Stephen and Nicolas graduated from the Culinary Arts program at Middle Bucks Institute of Technology and received their associate degrees in Hotel and Restaurant Management from Bucks County Community College.
Private ChefPreserving red cabbage involves a traditional approach where the first step is extracting moisture from the cabbage. Begin by slicing the cabbage thinly and layering it with salt to draw out excess water. After allowing it to sit for some time, rinse the cabbage to remove the salt and squeeze out any remaining moisture.To enhance the flavor and preservation, create a spice mixture by combining coriander, cumin, fennel seed, smashed garlic, red pepper flakes, or Thai chili. This aromatic blend not only imparts a rich taste but also contributes to the preservation process.Once the cabbage is well-drained and the spice mixture is ready, pack the cabbage tightly into sterilized jars and sprinkle the spice blend between the layers. Pour a brine solution over the cabbage to ensure it is fully submerged. Seal the jars and store them in a cool, dark place. The cabbage will continue to ferment over time, developing a unique flavor profile.Regularly check the jars during the fermentation process to release any built-up gases and ensure the cabbage remains submerged. After a few weeks, the preserved red cabbage will be ready to enjoy, boasting a delightful combination of textures and flavors with the added benefit of long-lasting freshness. - QuestionCan I freeze braised red cabbage?
Community AnswerYes, you can. I always make loads more than I need and freeze the excess. - QuestionHow can the red cabbage retain its color?
Community AnswerAfter boiling, drain and sprinkle balsamic vinegar when adding the brown sugar to the frying pan. Stir in well to coat all the cabbage. Due to the acidity in the balsamic vinegar, the cabbage will retain its color.
Tips
- Red cabbage will often turn blue when cooked. To avoid losing the red color, place vinegar in the water when boiling.Thanks
Things You'll Need
- Red cabbage
- Stockpot
- Skillet
- Paper towels
- Knife
- Extra virgin olive oil
- Onion
- Apple cider vinegar
- Mustard seed
- Salt
- Pepper
- Butter
Expert Interview
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References
About This Article
Before you cook red cabbage, rinse it, cut off the bottom, and remove the outer leaves. You can then cut the cabbage into wedges to boil or slow simmer it or into slices if you’d rather sauté it. To boil your cabbage, bring it to a boil in salted water and let it boil for an hour or until it’s tender. If you want your cabbage slow-simmered, boil the water before you add the cabbage and salt. Then, simmer the cabbage for 8-10 minutes per side. Alternatively, you can sauté your cabbage in olive oil with onion, apple cider vinegar, and mustard seed. To learn how to season your red cabbage once it’s cooked, keep reading!
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