Red cabbage is healthy and delicious.
Red cabbage gets a delicious taste in pickle broth. Adobe Stock / AOP
Red cabbage is a great addition to your dishes. It contains a lot of vitamin C, almost as much as an orange. In addition, red cabbage is a good source of vitamin K, it also contains vitamin B9, i.e. folic acid. After all, red cabbage is also low in calories and high in fiber.
Red cabbage can be used in a variety of dishes, both raw and cooked. One treat to consider is pickled red cabbage.
Food influencer and editor Mari Moilanen admits to being temporarily addicted to pickled red cabbage.
Pickled red cabbage is super good in various bowls, quick tortilla wraps and as a side dish to any dish.
Red cabbage’s wonderful color comes from water-soluble anthocyanin, and it quickly begins to turn a faint blue color when cooked. A splash of vinegar or lemon juice helps keep the color bright.
Pickle broth can be made with the 1-1-1 recipe (sour and strong broth) or with the 1-2-3 recipe (milder and sweeter).
Boil the stock in a pot, cool and pour into a jar over the sliced cabbage.
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1-1-1 broth
1 part vinegar
1 part sugar
1 part water
1-2-3 broth
1 part vinegar
2 parts sugar
3 parts water