How to process purple cabbage
Before cooking purple cabbage should be processed. The upper, coarser leaves are removed from the coachan, the leaves damaged during storage, changed color. The cabbage is washed under cold water, dried, wet with a paper kitchen towel. Before shoving, you should cut the cog into four wedge and cut out the rigid core — the cochure. Then you can cut the cabbage with a knife into long strips or squares, cut with a special grater or a food processor.
Sometimes the cabbage is cooked and wedged, lightly roasting each in a pan.
Red cabbage salad
Bright and crispy red cabbage is perfect for salads. They are often served to meat or put in burgers. Especially delicious such cabbage will be if marinating it before serving. For this salad you will need:
– ½ cochan purple cabbage;
– ½ cup vegetable oil;
– ½ cup and 2 tablespoons red wine vinegar;
– 3 tablespoons sugar;
– 2 teaspoons spoons salt;
– ¼ teaspoon black pepper.
Scrub the cabbage in long, thin strips. Put in a deep bowl of non-reagent materials. Whisk together the vegetable oil, vinegar, sugar, salt and pepper. Stir the dressing with the cabbage, tighten the bowl with food film and remove the salad for 2-3 days in the fridge. You can also make quick salads with purple cabbage, for them the same recipes as for white-knuckled.
How to stew purple cabbage
Stewed red cabbage turns out especially fragrant and sweet. So that she doesn’t lose her bright, rich color, vinegar is sure to be added to the dish. In order to balance its acid, cane sugar, and sometimes black or redcurrant jelly, cranberry, is often put into braised purple cabbage. It gives the dish a savory fruit touch. Cinnamon, cloves, nutmeg, crushed juniper berries, fennel seeds are perfect from the spices to red cabbage.
The bright color of cabbage is due to the content in it of special pigments, anthocyanins. They have anti-inflammatory properties and are healthy.
To prepare a magnificent cabbage stew, take:
– 1 kowch of purple cabbage;
– 50 grams of butter;
– 1 head of red onion;
– 1 cinnamon stick;
– ¼ teaspoon ground cloves;
– ¼ teaspoon ground nutmeg;
– 1 sour apple;
– 3 tablespoons cane sugar;
– 150ml balsamic vinegar;
– 2 tablespoons cranberry jelly.
Slice the cabbage, chopping it to your taste. Cut the onion with thin half-rings. Slice the apple into quarters, remove the seed box and slice the flesh into cubes. Melt the oil in a deep frying pan. Roast the onions until soft, add the spices and fry them for 1-2 minutes. Put the cabbage down, stir it with the onion and spices, add apple, sugar and vinegar. Reduce the heat to a minimum, cover the pan with a lid and simmer the cabbage for 45 minutes, stirring periodically. Add the cranberry jelly and simmer for about 10-15 minutes more.