Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, red cabbage. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Red Cabbage is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Red Cabbage is something that I have loved my entire life.
Red cabbage is a nutritious and delicious vegetable that has become very popular throughout the world for a number of reasons. Also known as purple cabbage or red kraut. The red cabbage (purple-leaved varieties of Brassica oleracea Capitata Group) is a kind of cabbage, also known as purple cabbage, red kraut, or.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have red cabbage using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Red Cabbage:
- Take 1 head red cabbage
- Get 1 onion
- Prepare 3 bay leaves
- Make ready 1 apple
- Make ready 2 tbsp vinegar
- Prepare 1 tbsp wondra
- Take 1 tbsp olive oil
- Make ready 1 tsp beef boullion
- Get 3 cup water
- Get 1 tbsp sugar
Depending on the pH balance or acidity of the soil, this plant could. Red Cabbage Chemistry - Sick Science! Red cabbage makes a colorful variation of traditional sauerkraut. Try serving it with crisp, chopped apples for a quick, delicious salad.
Steps to make Red Cabbage:
- Saute onion
- Slice red cabbage very fine, shredded, using mandalin. Rinse. Add cabbage to onions, layering chopped apple and bay leaves. Steam for a few minutes.
- Add 3 cups water and beef boullion
- Bring to a boil, then simmer on med lo for 2 hours.
- Add vinegar and wondra to thicken.
German Red Cabbage (Rotkohl) is a popular German side dish that is very easy to make from scratch! German Red Cabbage is called Rotkohl or Blaukraut in Germany depending on the region. A wide variety of red cabbage options are available to you, such as cultivation type. · Red Cabbage stores longer than its "green" relatives and does not need to be converted to sauerkraut to last remain fresh. · It is the flavonoids in the cabbage that give it its color. Red cabbage is one of those ingredients that always seems to go to waste. I am often guilty of buying a head of this veggie, using a quarter of it, and then forgetting about the rest.
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