Quick & Easy Crispy Roasted Red Cabbage Recipe (2024)

FAQs

How do you keep cabbage crisp when cooking? ›

**Steaming**: Steaming cabbage preserves most of its nutrients and helps maintain its texture. Steam the cabbage until it is tender but still slightly crisp, usually for about 5-7 minutes. 2. **Sautéing**: Sautéing cabbage in a little oil over medium heat cooks it quickly while retaining its nutrients and flavor.

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.

An old trick to use is to leave the cabbage lightly doused in vinegar water for a couple of minutes before proceeding to wash the cabbage with water. Usually between two or four minutes. Vinegar kills some types of bacteria and helps killing mold and mildew that could have grown on the cabbage.

You don't add baking soda. Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

The central vein in each leaf is tough, particularly on the outer leaves, so you may wish to cut this away, too, especially if you want to cook the cabbage quickly as this part is very dense and will take a long time.

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.

The salt pulls moisture out of the cabbage, seasons it, and leaves you with a super-crunchy texture that isn't raw or tough-tasting.

To reduce the likelihood of experiencing gas after eating cabbage, consider cooking it thoroughly. This can help break down the fibers and make it easier to digest. Additionally, try adding caraway seeds or fennel seeds to your cabbage dishes, as these spices are known to help reduce gas.

Packed with phytosterols (plant sterols) and insoluble fiber, cabbage can help keep your digestive system healthy and bowel movements regular. It fuels the good bacteria in your gut that protects your immune system and produces essential nutrients.

Is red cabbage anti inflammatory? ›

Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits, including reduced inflammation, a healthier heart, stronger bones, improved gut function, and maybe a lower risk of certain cancers. Purple cabbage, also referred to as red cabbage, belongs to the Brassica genus of plants.

Red cabbage is a good source of potassium, delivering 9% of the DV in a 2-cup (178-g) serving ( 22 ). Eating more potassium-rich cabbage is a delicious way to lower high blood pressure and may help keep it within a healthy range ( 38 ).

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.

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color.

Your vegetables are about to get even crispier with this simple tip. The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

Not salting cabbage destined for slaw

Cabbage contains a high amount of water, and salting helps draw out some of this moisture from the cabbage leaves. This step can prevent your slaw from becoming too watery or soggy once you add the dressing. Excess moisture can dilute the flavors and make the slaw less appealing.

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.