Can red cabbage be cooked like green cabbage?

Red and green cabbage can be used interchangeably in most recipes . The difference between cooking green cabbage and red cabbage is just one extra step. The compounds that give red cabbage its color, called anthocyanins, are water-soluble and will turn an unappetizing blue color when cooked.

Can I boil red cabbage?

Red cabbage can also be boiled . To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes unless a softer consistency is desired in which case cook for a little longer.

Is purple cabbage healthier than green cabbage?

Purple cabbage is a great source of antioxidants and other beneficial plant compounds that help protect against cellular damage. Its antioxidants include vitamin C, carotenoids, and flavonoid antioxidants, such as anthocyanins and kaempferol. In fact, it often contains higher amounts of these than green cabbage (2).

Which cabbage is healthier red or green?

But red cabbage has higher levels of some types of antioxidants than other types of cabbage. These nutrients are thought to help reduce the risk of health conditions such as cancer, osteoporosis, and heart disease.

Why do you soak red cabbage in water?

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

What is the healthiest way to eat red cabbage?

A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon. Although it's a sturdy vegetable it's not invincible… Go raw . Lock in nutrients by eating your cabbage uncooked in salads.

What happens when red cabbage is cooked with baking soda?

In an acidic environment, they are red, while in an alkaline environment, they become blue or green. The color change observed when red cabbage is cooked with baking soda provides a visual demonstration of the pH-sensitive nature of anthocyanin pigments .

Does red cabbage taste different when cooked?

Red cabbage has a bolder, more peppery, and almost floral flavor as compared with regular green cabbage, which is milder and more vegetal. Cooking it tends to mellow the flavors, and it can also bring out sweet notes as well.

Is red cabbage good when cooked?

INGREDIENTS FOR ROASTED RED CABBAGE 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!

Does red cabbage lose color when cooked?

When you sauté red cabbage, the acids evaporate off and it can turn blue . All you have to do is add lemon juice or vinegar to bring back the bright red color.

Does red cabbage change color when cooked?

Cooked red cabbage often turns blue, and that beautiful purple tone is lost. Thankfully, there are ways to prevent this from happening.

Cabbage, Carrot and Purple Kale Latkes Recipe (2024)

By Martha Rose Shulman

Cabbage, Carrot and Purple Kale Latkes Recipe (1)

Total Time: 30 minutes
Rating: 4(121)
Notes: Read community notes

These latkes are nutrient-dense, packed with health promoting sulfur compounds as well as vitamins K, A, C, and manganese, tryptophan, calcium, copper, vitamin B6, iron, and potassium. In order for this mix to hold together it requires a little more egg and flour; I use a combination of cornmeal, all-purpose and buckwheat.

Featured in: A New Twist on a Hanukkah Staple

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Ingredients

Yield:About 30 latkes, serving 6

5cups finely shredded cabbage (about 1¼ pounds, or half of a small cabbage)
2cups finely chopped purple kale or curly kale
7 to 8ounces carrots, peeled and grated (about 1½ cups)
½cup chopped cilantro
1serrano chili, seeded and minced
1teaspoon baking powder
Salt to taste
2teaspoons cumin seeds, lightly toasted and coarsely ground or crushed
3tablespoons oat bran
3tablespoons all-purpose flour
3tablespoons cornmeal
2tablespoons buckwheat flour
3eggs, beaten
About ¼ cup canola, grape seed or rice bran oil

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

192 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 6 grams protein; 332 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.
Step
2
In a large bowl mix together the cabbage, kale, cilantro, chili, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes, then stir again.
Step
3
Begin heating a large heavy skillet over medium heat. Take a ¼ cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 20 latkes.
Step
4
Add the oil to the pan and when it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
Step
5
Serve hot topped with low-fat sour cream, Greek style yogurt or crème fraîche.

Tip

Advance preparation: You can prep the ingredients and combine everything except the eggs and salt several hour ahead. Refrigerate in a large bowl. Do not add salt until you are ready to cook, or the mixture will become too watery as salt draws the water out of the vegetables.

Ratings

out of 5

121

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Cooking Notes

Bonnie S6 years ago

We used spinach instead of kale, replaced buckwheat with all purpose flour, and added nigella (black cumin/kalonji) seeds. These held together surprisingly well. So tasty! Definitely making them again.

Lavanya4 years ago

I’m vegan so made this without eggs but instead with flax egg chickpea flour slurry. Delicious and low carb. Even the kids gobbled it up .

Lisa3 years ago

I make these and store in refrigerator for up to a week. Ive been eating them for breakfast and snacks... love them.I add some grated potato. I also find that I need to use more eggs, 5 was about right.

Beth Gahbler6 years ago

Made these plus Martha's Butternut Squash and Sage Lakes for Hanukkah the other night. We liked these just fine, but found the other ones to die for.

I did add nigella seeds to these, which was quite nice.

Beth Gahbler6 years ago

p.s.: didn't have buckwheat flour but just made sure the amount of dry ingredients was approximately equivalent to that in the recipe.

De-lish!2 months ago

We loved these especially as a way to feature purple kale from our CSA which arrived just in time for Hannukah! We didn’t have cumin seeds but ground cumin worked fine. We also added a grated onion and upped the eggs as suggested by another commenter to 5.

Susan1 year ago

Used spinach instead of kale because that's what I had. I was surprised at how delicious and non-cabbagy tasting these were... will add these to the regular rotation. Didn't mess with all the different flours just used all purpose and some panko.

Lavanya4 years ago

I’m vegan so made this without eggs but instead with flax egg chickpea flour slurry. Delicious and low carb. Even the kids gobbled it up .

Lauren5 years ago

This is really easy to make gluten-free by subbing all purpose flour with King Arthur's measure-for-measure flour. Delicious!

Bonnie S6 years ago

Annalisa6 years ago

I was looking for a recipe with purple kale, since I've never used it before. I'm all for healthy cooking, but this dish tasted a little too healthy, even for me.

Beth Gahbler6 years ago

Made these plus Martha's Butternut Squash and Sage Lakes for Hanukkah the other night. We liked these just fine, but found the other ones to die for.

I did add nigella seeds to these, which was quite nice.

Beth Gahbler6 years ago

p.s.: didn't have buckwheat flour but just made sure the amount of dry ingredients was approximately equivalent to that in the recipe.

marc6 years ago

Can you make the mix the day before?

Lisa3 years ago

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Cabbage, Carrot and Purple Kale Latkes Recipe (2024)

By Martha Rose Shulman

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Ingredients

Nutritional analysis per serving (6 servings)

Preparation

Ratings

Private Notes

Cooking Notes

FAQs

Can red cabbage be cooked like green cabbage? ›

Does red cabbage change color when cooked? ›

References