Purple cabbage (sometimes also known as red cabbage) is a crunchy, strong vegetable that is high in potassium and vitamin C. Most people associate cabbage with cold dishes, such as coleslaw. However, purple cabbage is also used in various recipes. Purple cabbage can be boiled and then pickled cabbage, or it can be sauteed in a pan to bring out its natural sweetness. While stewed cabbage is a traditional dish in many countries such as Ireland and Germany, this one vegetable is versatile and can be stewed with a variety of other ingredients. This purple cabbage recipe will give you a healthy dish to serve at the dinner table.
Step
Method 1 of 3: Boiling Purple Cabbage
Step 1. Prepare the cabbage
Rinse the purple cabbage under cold running water. Dry the cabbage with a paper towel. Cut the cabbage with a knife into several chunks.
Step 2. Cook the cabbage
Fill a large pot with water halfway. Add 1 tsp. (5 ml) salt per 1 liter of water. Add the cabbage chunks. Bring the water to a boil and then reduce the stove to medium heat. Boil the cabbage for 1 hour uncovered until the cabbage becomes soft when pierced with a fork. Discard half the cooking water then add butter and salt to taste.
Method 2 of 3: Sauteed Purple Cabbage
Step 1. Prepare the cabbage
Wash the cabbage under cold running water. Remove the outer leaf and cut the cob with a knife. Thinly slice half the cabbage.
Step 2. Cook the cabbage
Heat the skillet on the stove over medium heat. Add 2 tbsp (30 ml) extra virgin olive oil. Add 1 small chopped onion. Pour in the cabbage, stir, and sauté the cabbage for 3 to 5 minutes until wilted. Add 1/3 cup (80 ml) of apple cider vinegar to the pan. Sprinkle 2 tbsp. (30 ml) sugar over cabbage and stir. Season the stir fry with 1 tsp. (5 ml) mustard seeds, salt and pepper to taste. Cook for another 10 minutes before removing and serving.
Method 3 of 3: Slow Cooking Purple Cabbage
Step 1. Prepare the cabbage
Wash the cabbage under cold running water. Dry the cabbage with a paper towel. Cut the cabbage with a knife into 6 chunks.
Step 2. Boil the cabbage
Add 1 cm of water to the pan. Bring the water to a boil. Add cabbage along with 1/2 tsp. (2.5 ml) salt. Reduce the heat to a simmer until the water in the skillet boils, cover the pan, and cook the cabbage for 8 to 10 minutes. Turn the cabbage over and continue cooking for another 8 to 10 minutes. Discard any remaining water and place the pan back on the stove to allow all the liquid to evaporate. Add 3 to 4 tbsp. (40 ml to 50 ml) melted butter. Add salt and pepper to taste.
