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Lemon juice, wine or vinegar can be added to preserve the colour when cooked enjoy this dish as the alcohol will evaporate on cooking
Braise red cabbage with a chopped apple & red wine. The kids can still enjoy this dish as the alcohol will evaporate on cooking
Red cabbage is usually smooth & round in shape, with layers of tightly packed purple-red leaves
Red cabbage may have added nutritonal benefits over green cabbage & has a more robust flavour
The colour of red cabbage is due to phytonutrients called anthocyanins
"super" vegetable... eat at least once a week.
To give cabbage a lift, try coriander, curry spices, nutmeg, ginger & allspice, along with herbs such as mint, dill, fennel, parsley, thyme, celery seed, garlic & chives.
Grown year round at the Onion Vegie Place Katikati
Red Cabbages are hard, tightly packed & crisp with dark red or crimson leaves.
Traditionally they are cooked longer than Green Cabbages.
Cook for a short time until tender, but still slightly crisp... Serve as soon as possible after cooking.
Lemon juice, wine or vinegar must be added to preserve the lovely red colour when cooked.
Cabbages have high nutrition & vitamin levels.
A good anti-aging vegetable with vitamins B1,B6,C,D&K, as well as beta-carotene.
Research shows that it can help with Blood Pressure, Stomach Ulcers, & can lower the risk of some cancers.
Half a cup of Red Cabbage contains more antioxidants than 1 cup of green tea
TRY THESE IDEAS
Chlli stir fried cabbage & onions
Braised cabbage with fried potatoes, feta & dill
Red Cabbage pan fried in olive oil with red onions, dill, mint & parsley.
Shredded red cabbage with a tahini yoghurt dressing & chopped mint
Sauerkraut - cabbage fermented with salt
Pickled red cabbage
Kimchi made with red cabbage
Sauteed sliced cabbage tossed with blue cheese or dill or rosemary croutons
Simmered finely sliced cabbage, drained & tossed with grated cheddar cheese.
Chopped cabbage soup with toasted slices of French bread & Swiss cheese
Finely sliced red cabbage & celeriac with a mustard mayo
Shredded & added to Asian inspired broths
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Cabbage Recipes
| Nutrition Information | ||||
| Serving size: 1 cup, chopped - 79g | ||||
|
Average Quantity per serving |
% Daily intake per serve |
Average Quantity per 100g |
||
| Energy (kJ/Cal) | 96/23 | 1% | 121/29 | |
| Protein (g) | 1.3 | 2% | 1.7 | |
| Fat, total (g) | 0.2 | 0.2% | 0.3 | |
| - saturated (g) | 0.0 | 0% | trace | |
| Carbohydrate (g) | 2.7 | 0.9% | 3.4 | |
| - sugars (g) | 2.7 | 3% | 3.4 | |
| Dietary fibre (g) | 2.3 | 8% | 2.9 | Contains dietary fibre |
| Sodium (mg) | 25 | 1% | 32 | |
| Vitamin C (mg) | 43.5 | 109% RDI* | 55.0 | A good source of vitamin C |
| Vitamin A Equiv. (µg) | 87 | 12% RDI* | 110 | A source of vitamin A Equiv. |
| Vitamin B6 (mg) | 0.17 | 11% RDI* | 0.21 | A source of vitamin B6 |
| Potassium (mg) | 237 | 300 | Contains potassium | |
| Folate (µg) | 14 | 7% RDI* | 18 | |
| Iron (mg) | 0.5 | 4% RDI* | 0.6 | |
|
Percentage Daily Intakes are based on an average adult diet of 8700 kJ |
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Source: The Concise New Zealand Food Composition Tables, 10th Edition, Plant & Food Research - 2014 |
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