Can you eat red cabbage raw?
Red cabbage is easy to incorporate into your diet. This versatile vegetable can be added to soups, stews, salads, and coleslaw. It’s delicious raw, steamed, sauteed, and fermented. It retains the most nutrients when it’s eaten raw, but is still highly nutritious when cooked.
Do you cook red cabbage the same as green cabbage?
Are red and green cabbage interchangeable? Despite having different colors, red and green cabbage have the same flavor and hence can be a substitute to one another in a recipe. Though more nutritious, red cabbage has a disadvantage of discoloring other foods when combined in a salad or cooked.
What happens when you add vinegar to red cabbage?
Cabbage juice turns pink when you add an acid, such as vinegar. It turns blue, or even green, when you add a base, such as baking soda. A chemical reaction occurs when an acid and a base are mixed together.
Can you cook red cabbage the same as green?
While red and green cabbage can be used interchangeably is most recipes, red cabbage requires an extra step. The compounds that give red cabbage its color, called anthocyanins, are water-soluble and will turn an unappetizing blue color when cooked.
How do you know when cabbage is done cooking?
Cabbage is done when just tender. When done remove cabbage with a slotted spoon or drain in a colander to remove water. Season as desired and serve while warm. Add just enough water to a saucepan so that the water will not boil up through the steamer basket when it is placed in the pan.
Why is red cabbage water blue?
Red cabbage contains a water-soluble pigment called anthocyanin that changes color when it is mixed with an acid or a base. The pigment reversibly turns red in acidic environments with a pH less than 7 and the pigment turns bluish-green in alkaline (basic) environments with a pH greater than 7.