This simple sautéed red cabbage recipe is easy, addicting, healthy, and savory. This cooked caramelized red cabbage recipe reminds my German husband of a side dish from his youth.
Raw cabbage is crunchy and has a peppery undertone, but roasted red cabbage is tender, slightly earthy, and sweet. It doesn’t need much to taste great, which is why I kept this recipe pretty simple — but see the “flavor variations” section of this post for ways to spice it up!
Easy Sautéed Red / Purple Cabbage Recipe FAQS:
Yup! Knock it out. Just remember that red / purple cabbage bleeds so anything you cook it with will not retain its original color. For example, if you cook it with carrots, the carrots will also turn red / purple.
Yes sir! Yes maam!
How To Cook Red Cabbage
Cooking red cabbage is easy. Bring a large pan to medium high heat. Add olive oil, cabbage, salt, and pepper. Reduce heat to medium low.
This red cabbage is braised / cooked ~ 50 minutes, because we like this side dish soft and slightly caramelized.
Having said that, it can be done cooking whenever you are done cooking it! We eat cabbage raw all the time in slaw, so if you get 20 minutes in and its soft enough for you and thats what you like then be done with cooking and eat faster!
If the purple cabbage is burning or sticking to the pan, reduce the heat and add a little water until the cabbage becomes unstuck. Covering the pan with a lid for a couple minutes will add some steam as well and make it cook a little faster. It will need to be uncovered eventually to get the browned caramelization.
Cook the red cabbage covered if you want to speed up the process. I prefer to cook cabbage uncovered if I have the time to try to get it crispier. Cooking it covered speeds up the process and steams it a little more.
Trying to speed this recipe up? Add a little water to the pan, not much, ~ ½ cup. Then add the oil after the water evaporates. The water will speed up the cooking process and get it steaming faster.
Simple Sautéed Red Cabbage Recipe – EatSimpleFood.com
FAQ
Is red cabbage better raw or cooked?
Does red cabbage taste like green cabbage when cooked?
Can you cook red cabbage the same as regular cabbage?
What happens to the flavor of cabbage when it is cooked?
What does red cabbage taste like?
All types of cabbages taste similar, but some have stronger notes than others. The taste of red cabbage (or purple) is, however, said to be very close to that of the white (green) variety. But the red one is more intense and has a more peppery taste. It’s also fresh and so quite suitable for salads.
Can one eat a cabbage with pink or light brown inside leaves?
When a food is not showing its normal, natural characteristics, it is better to avoid consuming it. There are two common types of cabbage, one purple and one green. Cabbage color variation has to do with soil pH. But if a cabbage has pink or light brown inner leaves that differ from the outer color, it’s probably not good for consumption.
Can you cook red cabbage?
But cooking the cabbage can make it more pungent, and overcooking it can ruin a dish. Hence, you must be careful when making a dish with red cabbage. Humans have been growing and eating cabbage since ancient times, but its popularity hasn’t diminished at all.
Is red cabbage healthy?
Like all cabbage varieties, red cabbage is rich in vitamin C, vitamin K, and fiber. Red cabbage also contains other vitamins and minerals, such as: A one-cup (89-gram) serving of raw, chopped red cabbage contains: Red cabbage may have the edge in antioxidants, but other types of cabbage have benefits of their own.