Red Cabbage I, a Small Overview of the Methods of Preparation

Blue cabbage, red cabbage, red cabbage: Head cabbage of reddish-bluish color with smooth leaves, originally native to China. It is usually cut into noodles and unblanched with pork or goose lard, bacon or ham trimmings, onions, apples and more. Steamed. By adding acid, blue color changes to red (blue-red dye anthocyanin). Cooking time: about 1 1/2 hours.

Attention: do not use aluminum containers! Red cabbage turns blue-grey when cooked in aluminum pans and gets a slight metallic taste.

Krapfen Art: scalded, drained, with apple and onion slices, lightly fried in goose or pork lard, seasoned in soup with new spice, sugar, salt, a pinch of cinnamon and vinegar, steamed, bound with cornstarch, a little currant jelly added just before cooking.

Brazilian style: stewed in soup with chopped onions, diced bacon and a piece of fatty pork, when serving put the carved meat on the cabbage.

German style: Nudelig finely cut, stewed in goose or pork lard (with chopped onions and apple slices) and soup, seasoned with juniper berries, salt, new spices, sugar and vinegar.

Alsatian style: stewed in Riesling with lard, juniper berries and chopped onions. Or: Stewed in red wine and lard with slices of onion and ham, garnished with stewed chestnuts.

Our tip: Use lie

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