Can red cabbage be prepared the same as green cabbage?

Question

If not, then what is a good way to prepare.
Is it intended just for salads?

Answer 1

Ok, this is the German way to cook red cabbage-cut the cabbage up-I cut the head of cabbage into quarters then work with the smaller sections. You want to cut it thicker than you would cole slaw. Then-take a large pot, put about 2 tablespoons of vegetable oil in the bottom, put the heat on med. Dice up 1 red onion and cook the onion gently in the oil till the onion is kind of glazed looking. Take 1 red apple and cut it into sections (yes-take the core out!) put the apple in with the onions the add the chopped up cabbage. Add enough water to cover only half of the cabbage, put a lid on it and keep it on med. till it all cooks down-stirring occasionally. Cook till tender. Serve with mashed potatoes and pork roast or pork chops.

Answer 2

The recipe and text below is reprinted from Linda Ziedrich's The Joy of Pickling. This wonderful book is an encyclopedic reference of recipes for pickles of all types, from every corner of the globe. Click here for more sample recipes from this invaluable reference. --------------------------------------... The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste. 3 tablespoons plus 1 teaspoon pickling salt 6 cups water 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares 6 scallions, cut into 2-inch lengths, then slivered 1 1/2 tablespoons minced fresh ginger 2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper) 1 teaspoon sugar Makes about 1 1/2 Quarts 1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours. 2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like. 3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Answer 3

Red cabbage can be prepared just as green cabbage. Actaully like red onions, red cabbage often has a sweeter taste. It's great. Red cabbage coleslaw is delicious! Another good recipe is if you cut chicken breast into strips and fryit in a pan with whatever kind of spice you like (cumin, and onion powder, or adobo is good). Then shred red cabbage, and sautée it in a pan with some olive oil and salt and pepper, and add in the chicken strips along with grated carrot. Top it with sundried tomatoe dressing. Its a coulourful, healthy, delicious one-pot meal!

Answer 4

Anything you can do with Green you can do with Red. Cabbage rolls, Borscht (soup) Coleslaw, just let your imagination go with it. I like to mix red and green when making coleslaw

Answer 5

yes it can be prepared as red cabbage try adding it in soup

Answer 6

No not really my mom chops it and prepares it with lime and green chilies and eats it like that it is good

Answer 7

yes

Answer 8

yeah but i think it take longer

Answer 9

First - Yes, the same.

Second - Teena, thanks - my mouth is now watering - will try it myself!