Sweet and sour German green cabbage recipe, healthy vegan side dish | Pro family chef (2024)

FAQs

Can you substitute red cabbage for green cabbage in a casserole? ›

Red and green cabbage can be used interchangeably in most recipes.

Savoy cabbage, originating in Italy, has deep green crinkly leaves and is considered the most tender and sweet.

Heat vegetable oil and sesame oil in large skillet or wok over medium-high heat. Add chiles, garlic, and ginger, and stir-fry 1 minute. Add cabbage, and cook 30 seconds. Stir in vinegar, soy sauce, and sugar, and cook 2 to 3 minutes, or until cabbage is crisp-tender.

Contains anti-cancer compounds

Being rich in compounds like sulforaphane and anthocyanins, red cabbage is certainly one vegetable to add to your diet. These beneficial compounds appear to prevent oxidative damage and possibly act in protective way against cancer, including colorectal cancer.

While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains significantly more ( 2 , 22 ). One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange ( 22 , 23 ).

Napa cabbage has long, oblong-shaped leaves with white ribs and pale green color, while green cabbage has round, compact heads with tightly packed leaves that are darker green. In terms of taste, Napa cabbage tends to be milder and sweeter, while green cabbage has a stronger, more peppery flavor.

It tastes similar to green cabbage. However, the purple variety is richer in beneficial plant compounds that have been linked to health benefits, such as stronger bones and a healthier heart. Purple cabbage is also thought to lower inflammation and protect against certain types of cancers.

This is because as the temperatures drop, the cold causes the plants to break down the energy and convert it into sugar, leading to a sweeter, tastier flavor. There are different types of cabbage; light green, dark green, red and purple are the most common. They are all versatile in the way you can prepare them.

No matter what color cabbage you choose, you can't go wrong. They're both very low in calories and high in fiber and nutrients. Eating just 1 cup of either one provides 4 percent of the recommended daily intake of eight vitamins and minerals.

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.

Why do you put vinegar in cabbage when boiling it? ›

Red cabbages can be stored in a cool, dark place for a week to ten days. Before cooking, remove any tired or discoloured leaves and always cook red cabbage with a little vinegar. This preserves the beautiful purple colour – without it, the cabbage will turn blue!

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

While cabbage offers lots of vitamins and minerals your body needs, there can be a downside to eating cabbage. Cruciferous vegetables like cabbage can cause gas, bloating and diarrhea. It's best to slowly introduce these vegetables into your diet and gradually increase your intake.

STORAGE: If you have leftover cabbage, let it cool completely, transfer the cabbage to an airtight container, and store it in the fridge. The dish will keep for up to five days.

It's Packed With Nutrients

Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more.

Green Cabbage: Green cabbage can be used as a substitute for red cabbage, as it has a similar texture and taste. It can be used in coleslaw or sauerkraut recipes.

While similar in flavor to its green counterpart, red cabbage tends to have a more pronounced earthy taste, complemented by a subtle underlying sweetness.

Size And Taste

Aside from the noticeable difference in color, red cabbage has an earthier taste and bulbs are smaller and denser. Green cabbage tends to turn sweeter when it cooks and a little bigger in size than the red. The leaves of the green are wide fan-like while of red are small fan-like.

According to Pediaa, red cabbage has a stronger, more peppery flavor than green cabbage. The latter still tastes peppery but has a milder flavor than its purple counterpart. This difference can influence when you should use purple or green cabbage.