Keeping the RED in Red Cabbage

Keeping Cabbage RedRed cabbage can be an amazing addition to a meal, I often have it with duck or steak. The problem I often found was that it would turn blue, the taste was still there but it didn’t look as nice as id have liked.

So how exactly do you keep the red colour in red cabbage?

By adding vinegar to the saucepan, you will find that it not only adds a little extra taste it will also help to ensure it keeps that lovely red colour.

Red Cabbage with a hint of apple

I recently made this for a duck dish but with the apple would make a great addition to a pork meal.

What Ingredients are needed?

I use the following for 2 people, it often turns out to be a little too much so you may want to adjust depending on how many you are making it for.

  • 2 Table Spoons of Oil
  • 450g of Red cabbage
  • Half chopped onion
  • 1 Apple, cored, peeled and chopped
  • Water
  • Salt and pepper to season
  • 3 Table Spoons of Sugar
  • 3 Table Spoons of Vinegar

Method for red cabbage

  • Heat oil in a saucepan and stir in the onion until soft
  • Combine the cabbage and apple in a bowl
  • Add cabbage mixture, water, vinegar and sugar – allow this to simmer with the lid on for roughly 25 minutes
  • Add Salt and Pepper to season
  • Taste and serve

If you find it to sweet then add more vinegar, if it’s too sour then add a little more sugar.

Below is the last dish I made with red Cabbage, sorry its a little dark!!

Mash, Duck with Red cabbage, carrot and parsnip! – YUM!


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