Kebab Shop Salad (Turkish Red Cabbage Recipe) (2024)

FAQs

What is the best way to eat raw red cabbage? ›

Coleslaw is probably the most common way of eating cabbage raw which is fairly neutral smelling, when fresh and served cold. It can be vinegar or mayonnaise based and makes an excellent side dish complementing a whole array of foods.

Sweet and sour red cabbage is a perfect side dish for sausages, pork chops, schnitzel or German pork burgers. This braised cabbage also pairs well with roast chicken, duck, and roast beef.

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.

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.

Add a little salt and the two combine to help draw out some of the fluid and bitterness, making the cabbage slightly softer and easy one the palate. Try to remember to marinate for a minimum of an hour – longer is even better.

Red cabbage is a nutrient-rich, cruciferous or Brassica vegetable that's related to broccoli, cauliflower, and kale. It's sometimes called purple cabbage because its leaves are a dark purple-reddish color. Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste.

Clean your cabbage by removing the outer leaves and any others that are damaged. Cut the cabbage head so that you can easily remove the core and the stem. Wash under cold water. Cabbage can be easily shredded by cutting it in half and slicing thinly.

Richer in some types of antioxidant compounds than either white or green cabbage, it is particularly beneficial when eaten chopped and raw in a slaw or salad.

Red cabbage contains a chemical called anthocyanin. This pigment is a natural acid-base indicator. It is blue in neutral substances, like plain water. When an acid like lemon juice gets in the water, a reaction makes the indicator molecule change shape and it looks pink.

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

Is it OK to drink red cabbage water? ›

Cabbage juice is loaded with nutrients, such as vitamins C and K, and drinking it is linked to many purported benefits, including weight loss, improved gut health, decreased inflammation, balanced hormones, and body detoxification.

Steaming is an indirect cooking process which means delicate ingredients can be gently cooked to retain their flavour and nutrients. The benefit of steaming cabbage is that it doesn't produce the unpleasant smell associated with boiled cabbage.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

Pickled red cabbage is an excellent match for cheese, cold meats and smoked fish. Red cabbage braised with vinegar and apples makes a traditional sweet and sour recipe to accompany a roast and beautifully spiced versions are commonly found at Christmas celebrations served with turkey, goose or baked ham.

Richer in some types of antioxidant compounds than either white or green cabbage, it is particularly beneficial when eaten chopped and raw in a slaw or salad.

One way to cut down on some of the gas-producing effects is to choose cooked cabbage over raw. “Generally speaking, cooking can help reduce this effect by 'softening' the fiber, making it a little bit easier on the digestive system,” explains Cording.

To eat raw green cabbage, start by removing the tough outer leaves and then rinse the cabbage under cold water. You can then slice or shred the cabbage into thin strips for salads or coleslaw.