2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In appearance, chemical composition and nutritional value, red cabbage is closest to ordinary white cabbage. The distinctive red-purple color of its leaves is due to the dyes contained in it from the group of anthocyanins.
When vinegar is added, the red cabbage turns crimson, and when a pinch of baking soda is added, it turns blue. Red cabbage first appeared after selection in the 16th century in Western Europe.
Red cabbage contains an average of 90% water, 6.2% carbohydrates, 2% protein, 63 mg of vitamin C, vitamins B1, B2, PP, pantothenic acid and others. It is rich in mineral salts - mainly potassium, calcium, magnesium, phosphorus. Contains small amounts of iron, iodine, sodium, etc.
Red cabbage is mostly used fresh to make salads, sometimes with the addition of onions or apples. It is also used for stewing as a side dish to meat and fish dishes. It is easy to store and can be used fresh all winter. It is very suitable for the preparation of pickles. It is also used for the preparation of winter sauerkraut in a can.
We offer you a classic salad from the world cuisine that you can try.
Salad with red cabbage and apples
Ingredients: 3 apples, 1 small head of red cabbage, 100 g of blue cheese, 1 head of red onion, 80 g walnuts, salt to taste
for the dressing: 100 ml olive oil, 2 tbsp. wine vinegar, 1 tbsp. honey, 20 g mustard, salt to taste
Method of preparation: Peel the apples and cut them into thin slices, add the cabbage, cut into thin slices, the onion, cut into halves, and the coarsely chopped walnuts. Prepare the dressing from the indicated products and pour it over the salad, serve with pieces of blue cheese.
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