John Myers
As is well known, the eye also eats and red cabbage is actually a visual treat – perfect for eating raw. Due to the dark leaf color, it is one of the most handsome representatives of the cabbage family. Large amounts of anthocyanins are responsible for the intensive violet to blue tones. These plant pigments are also responsible for the play of colors during preparation and for the different regional names. In southern Germany, sugar or baking soda is traditionally added to the saucepan, which gives the cabbage a blue-violet color and turns it into “blue cabbage”. In other regions, acidic ingredients such as vinegar, lemon juice, or apple belong in the “red cabbage”. The acid intensifies the glowing violet with reddish nuances.
Whether in the north or south of the country – red cabbage is a real local superfood for our health. Thanks to different varieties for early and late cultivation, it is commercially available all year round. However, vegetables are in high season during the cold season. Red cabbage, red cabbage, or red cabbage is often served with roast goose or duck on festive days. The natural sweetness that the vegetables develop during cooking also harmonizes wonderfully with roulades or sausages and all kinds of potato dishes. But you can also eat red cabbage raw! Raw red cabbage has a lot to offer in culinary terms and, thanks to simple recipes with healthy ingredients, is increasingly being used in nutrition. For example, red cabbage enriches the menu as a salad with plenty of colors and bites. You can find out how red cabbage tastes best, how best to cut it, and other tips for preparation here.
In a nutshell: How to prepare raw red cabbage
Whether as a raw vegetable salad or processed into a smoothie: Red cabbage can be eaten raw without hesitation. To do this, remove the top leaves, wash the cabbage, remove the stalk and hard veins of the leaves and cut into fine strips together with the leaves. The herb becomes softer and more digestible if you knead it with salt, lemon juice, and a little oil. Fresh, raw red cabbage is ultimately even healthier than cooked ones, as many of the ingredients escape when heated.
Can you eat red cabbage raw?
Uncooked red cabbage is safe to eat. The taste of fresh cabbage differs significantly from cooked variants. As a salad, red cabbage goes well with street food such as falafel, halloumi, or doner kebab. Together with other vegetables or fruit, the cabbage can be processed into healthy smoothies. The cabbage also tastes good as a raw vegetable salad, especially with walnuts and the fruity note of apple or orange. Sheep’s cheese or avocado, in combination with the violet leaves, provides great color contrast and also makes the raw vegetables more nutritious for our diet. Practical tips: A simple dressing made from vinegar, oil, salt, and pepper goes well with red cabbage salad and can be spiced up as desired. How about a squeeze of lime juice, some chili, and a few mint leaves, for example? Or try raw red cabbage with a dash of soy sauce, peanut oil, fresh coriander, and toasted sesame seeds!
Recipe tip: Vegan red cabbage salad with carrots
Whether in the north or south of the country – red cabbage is a real local superfood for our health. Thanks to different varieties for early and late cultivation, it is commercially available all year round. However, vegetables are in high season during the cold season. Red cabbage, red cabbage, or red cabbage is often served with roast goose or duck on festive days. The natural sweetness that the vegetables develop during cooking also harmonizes wonderfully with roulades or sausages and all kinds of potato dishes. But you can also eat red cabbage raw! Raw red cabbage has a lot to offer in culinary terms and, thanks to simple recipes with healthy ingredients, is increasingly being used in nutrition. For example, red cabbage enriches the menu as a salad with plenty of colors and bites. You can find out how red cabbage tastes best, how best to cut it, and other tips for preparation here.
In a nutshell: How to prepare raw red cabbage
Whether as a raw vegetable salad or processed into a smoothie: Red cabbage can be eaten raw without hesitation. To do this, remove the top leaves, wash the cabbage, remove the stalk and hard veins of the leaves and cut into fine strips together with the leaves. The herb becomes softer and more digestible if you knead it with salt, lemon juice, and a little oil. Fresh, raw red cabbage is ultimately even healthier than cooked ones, as many of the ingredients escape when heated.
