Wintry Braised Red Cabbage, Plus Some Jelly Recipe on Food52 (2024)

FAQs

How long will braised red cabbage keep in the fridge? ›

Cook for 1½ hours, stirring every 30 minutes, until reduced and tender. Serve immediately or cool and keep in the fridge for up to 3 days. Reheat to serve, adding a splash of water if it seems dry.

Recipe Tips

The red cabbage should be cooked for 15-20 minutes more if it isn't finely shredded. This dish freezes well. Let the cooked cabbage cool completely, then transfer to a freezer-safe container (it will keep in the freezer for 3 months). Defrost in the microwave or overnight in the fridge.

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.

Suitable for Vegans. Free From: Artificial Colours, Artificial Flavours.

Cabbage with an off smell should be discarded immediately. You'll also be able to tell when cabbage has spoiled if the leaves have become soft and discolored. It's best to refer to the old adage: when in doubt, throw it out.

You may also notice a strange or off smell if red cabbage is spoiling. Red cabbage should feel firm and robust, but if it starts to feel slimy or overly soft, it's likely past its prime. In any of these cases, it's best to discard the cabbage. Always store red cabbage in the fridge.

You can freeze anything but the results might nit be good. Freezing is going to burst the cell walls and result in wilted cabbage and a lot of water. Better to blanch it and shock it first before freezing.

If you want to maintain that flavor and texture, cooked cabbage may be the better way to go. “On the other hand, freezing cooked cabbage preserves its flavor and texture better, making it a convenient option for meal prep,” notes Best.

Although you can technically freeze cabbage raw, it's best to blanch it first before freezing it. In other words, you should boil the cabbage in hot water for a very short amount of time (around one minute) before placing it in the freezer.

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 ).

What goes well with red cabbage? ›

When selecting a red cabbage, the color should be vibrant. You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked.

Generally, cabbage needs a lot of water to grow and if there's not enough it can't reach reach its full bloom. Thus, this leads to a shortage of cabbage, leading its prices to go up. Cabbage is a crop that grows best during specific times, making it challenging for farmers.

What's more, prolonged cooking can alter the flavor of cabbage, making it taste more bitter or bland rather than retaining its natural sweetness and mildness. To avoid these issues, it's best to cook green cabbage until it's tender but still retains some crispness and its vibrant color.

It is also thought to deter cancer, prevent diabetes, slow down the onset of Alzheimer's, and detoxify the body. It is also good for skin and eye care, weight loss, improving heart health and boosting the immune system. An extraordinary vegetable indeed!

Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Yes, cooked cabbage can be stored in the fridge, and doing so correctly can help maintain its quality and prevent spoilage. Cooked cabbage typically lasts for about 3–5 days in the refrigerator. However, the exact duration depends on the dish and its other ingredients.

Tips for storing cabbage

Wrapped tightly in plastic, a head of cabbage will keep for about two weeks in the crisper drawer of your refrigerator. Once cut, use cabbage within 2-3 days. Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days.

Properly stored, cooked cabbage will last for 3 to 5 days in the refrigerator. To further extend the shelf life of cooked cabbage, freeze it; freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.