Cabbage, Carrot and Purple Kale Latkes Recipe (2024)

FAQs

Can you cook purple cabbage the same as green cabbage? ›

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.

Red cabbage can also be boiled. To preserve the crunch, cook in salted boiling water with a teaspoon of vinegar for 5 minutes unless a softer consistency is desired in which case cook for a little longer.

Purple cabbage is a great source of antioxidants and other beneficial plant compounds that help protect against cellular damage. Its antioxidants include vitamin C, carotenoids, and flavonoid antioxidants, such as anthocyanins and kaempferol. In fact, it often contains higher amounts of these than green cabbage (2).

But red cabbage has higher levels of some types of antioxidants than other types of cabbage. These nutrients are thought to help reduce the risk of health conditions such as cancer, osteoporosis, and heart disease.

You want to cook until tender, but err on the side of caution—overcooked cabbage will turn limp and give off a less-than-pleasant smell.

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.

Anthocyanins tend to change their colour according to acidity or alkalinity of the environment. Cooking water is usually slightly alkaline, so red cabbage chnges its color to dark purple, deep Navy blue, sometimes almost black. Add a little of vinegar to the cooking water and the cabbage will retain its red colour.

Size And Taste

Aside from the noticeable difference in color, red cabbage has an earthier taste and bulbs are smaller and denser. Green cabbage tends to turn sweeter when it cooks and a little bigger in size than the red.

Red cabbage has a bolder, more peppery, and almost floral flavor as compared with regular green cabbage, which is milder and more vegetal. Cooking it tends to mellow the flavors, and it can also bring out sweet notes as well. When served raw, it has a crunchy, waxy texture.

Red cabbage can be boiled and made into sauerkraut, or it can be sauteed in a pan to bring out its natural sweetness. Although boiled cabbage is a traditional dish for many countries like Ireland or Germany, the vegetable is versatile and can also be lightly simmered with other ingredients.

Can you cook red cabbage and regular cabbage together? ›

And yes, you can cook them together.. Here's one way to do that: Sautee onions in a bit of olive oil. Then, add in the red and green cabbage and cook until they're soft.