Look at how pretty this looks 💜 What’s up with these awesome colors? Well, the purple color from red cabbage comes from these badass pigment molecules called anthocyanins. Anthocyanins pigments also produce magenta, pink, and red colors in plants and you can see them in leaves and flower petals.
Red cabbage is a rich source of fiber, iron, vitamin C and vitamin A. It actually has 10 times more Vitamin A and twice as much iron as green cabbage. This recipe calls for vinegar. And that’s for two reasons: it tastes realreal good and because normally, red cabbage would turn blue when cooked 😀
Fun fact. Because red cabbage contains anthocyanins, its juice can be used as a pH indicator. Red, purple or magenta in acids [pH < 7], purple in neutral solutions [pH ~ 7], and ranges from blue-green-yellow in alkaline solutions [pH > 7]. Yup, science. Recipe and nutritional information below. 👇
- • 1 medium red cabbage, halved, cored and thinly cut crosswise in strips
- • 1 tbsp vegetable oil
- • 1 small red onion, thinly sliced
- • ¼ carrot, sliced
- • 1 large apple or 2 small apples (Jonathan or other similar), cored and diced, peeling optional
- • 4 tbsp apple vinegar
- • Fresh parsley, optional
- • Freshly ground pepper to taste
- • Salt to taste
- • 200 ml/1 cup water, more if needed
- Choose a lidded skillet or casserole.
- Heat oil over medium heat and add onion and carrot. Cook while stirring, until tender, for 3 minutes.
- Add cabbage, then vinegar, and mix. Add water, cover with lid and cook on medium heat for 35-40 minutes while checking if it needs liquid every 5-7 minutes.
- Add diced apple and cook for another 10 minutes.
- Season with salt, freshly ground pepper and optionally fresh parsley
