German Sweet and Sour Red Cabbage Recipe. Like Oma used to make. (2024)

FAQs

Is German red cabbage good for you? ›

It's packed with vitamin A, potassium and antioxidant-rich vitamin C; it's low in calories and it's a good source of dietary fiber. And of the many ways to cook cabbage, this is one of the easiest. Simply cut up a few ingredients, add them to a pot, and stir occasionally until everything is soft and sweet.

When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color.

Rotkohl and Blaukraut are often used synonymously, but they are actually two different dishes. Rotkohl always has among its ingredients an acid (vinegar), which keeps the cabbage red. Recipes for Blaukraut do not include an acid, which results in a much bluer end product.

“Additionally, cruciferous vegetables—like cabbage, kale, broccoli, cauliflower and Brussels sprouts—contain raffinose, an indigestible sugar. As it's fermented by bacteria in the gut, gas is produced, which is why you may experience flatulence and discomfort after eating these foods.

Diets high in anthocyanins, like those found in red cabbage, are linked with lower blood pressure. They're also linked to a reduced risk of cardiovascular (heart and blood vessel) disease.

To get the most benefit, try to consume ½ to ¾ cup cooked or 1 ½ cup raw cabbage per day at least 5 days per week. This is pretty easy to do since there are so many ways to prepare cabbage. Traditional methods of steaming or boiling cabbage can extract flavor and nutrients.

Substances such as lemon juice and vinegar turn the cabbage juice red because they are acidic. Ammonia turns the cabbage juice into a blue/green color because it is a base, a material that tastes bitter and makes an acid neutral. Water does nothing, as it is a neutral.

Adding baking soda to your boiling cabbage can help reduce the objectionable smell and maintain the green color long after when it typically turns grayish from cooking for too long. However, this may rid the cabbage of its nutritional value.

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.

Savoy cabbage, originating in Italy, has deep green crinkly leaves and is considered the most tender and sweet. The head is less compact, due to the wrinkled leaves, but looks similar to green cabbage.

What is German fermented cabbage called? ›

Sauerkraut is fermented shredded cabbage with a tangy, salty flavor. Despite the German name, it actually originated in China over 2,000 years ago.

Red cabbage contains pigments called anthocyanins. These pigments give the purplish colour. On the right side is the general chemical structure of anthocyanins. R1 and R2 can be different chains, like H, OH and OMe.

An increase in goitrin and thiocyanates inhibits thyroid function and benzyl cyanide can result in potential adverse effects (dermal and respiratory manifestations). Eating cabbage in excess can result in abdominal discomfort, diarrhoea and flatulence.

May Improve Immune Health

Cabbage is a natural source of vitamin C, a nutrient that plays a role in white blood cell production, according to the Harvard T.H. Chan School of Public Health. Including vitamin C in your diet by eating foods that contain this nutrient, like cabbage, may help support a robust immune system.

Certain foods can change the way you smell. Cruciferous vegetables such as broccoli, cabbage, and cauliflower produce gas. The breakdown of garlic and onions in your body releases sulfur-like compounds that waft out through your pores.

While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains significantly more ( 2 , 22 ). One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange ( 22 , 23 ).

Red cabbage is a nutrient-rich vegetable which has been linked to a number of health benefits including inflammation, a healthier heart, improved gut function and a lower risk of certain cancers.

A cup of red cabbage provides 33 percent of daily Vitamin A intake compared to only 3 percent of the same serving of the green variety. Vitamin A is important for your eyes, skin and immune system. This nutrient is important for your bone health.

Consuming red cabbage can contribute to your daily vitamin C intake and support overall health. Fiber content: Red cabbage is a good source of dietary fiber, which aids digestion and promotes bowel regularity. Fiber also helps regulate blood sugar levels, lower cholesterol, and maintain a healthy weight.