Blaukraut (German Red Cabbage) (2024)

FAQs

What is the difference between Rotkohl and blaukraut? ›

And in Southern Germany it is called Blaukohl or Blaukraut, which translate to blue cabbage. The difference between Rotkohl and Blaukohl lies in the method of preparation. One uses apples and vinegar to turn the purple cabbage red and the other uses baking soda and juniper berries which turns the cabbage blue.

What is this? Kohl is the northern word for cabbage, while kraut is the word used in central and southern Germany for the leafy vegetable. Rot is red and blau is blue. So, basically, the three names all boil down to a dispute over whether to call the dish blue cabbage or red cabbage.

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.

Red cabbage that's gone blue isn't any less delicious or nutritious, but it might not look as appetizing on the plate. Not to worry: This natural phenomenon has an easy fix, and that's adding acid in the form of wine, vinegar, or lemon juice, which will restore the cabbage to its rosy color.

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.

Aside from the noticeable difference in color, red cabbage has an earthier taste and bulbs are smaller and denser. Green cabbage tends to turn sweeter when it cooks and a little bigger in size than the red. The leaves of the green are wide fan-like while of red are small fan-like. They both have crunchy texture.

Since it's early days, we've learned that red cabbage is a nearly perfect food—low in calories, high in riboflavin, fiber, and vitamin c—and it tastes great raw or cooked. It is also credited with anti-inflammatory properties and is still used as a poultice.

Red cabbage is called “Rotkraut” or sometimes “Blaukraut” in German. It's generally not fermented into Sauerkraut but rather cooked or served raw (coleslaw). “Red cabbage is often used raw for salads and coleslaw.

Napa Cabbage

Its flavor is a little sweeter than green and red cabbage, and the leaves are far more tender, so it's a great choice if you're looking for something more mild. It's a classic addition when filling dumplings or making stir-fries, and it's also great raw in salads and slaws.

Regular consumption of red cabbage can benefit people having high blood pressure. Cabbage has higher levels of potassium, which is known to regulate and maintain blood pressure in the heart. Therefore, having this nutrient-dense vegetable can also prevent cardiovascular diseases.

Should you eat red cabbage raw or cooked? ›

When selecting a red cabbage, the color should be vibrant. You can add this versatile vegetable to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sautéed, or fermented. It retains the most nutrients when it's eaten raw but is still highly nutritious when cooked.

If you're deciding between the two, cabbage is the more nutritious choice. However, in a situation in which only lettuce will do, try a more nutrient-dense variety like romaine or red leaf lettuce.

How gorgeous are these? - in a large pot of water on the stove add XL eggs and shredded purple cabbage - add 2 tablespoons of salt and 1 tablespoon of vinegar - bring to a boil and let boil for 10 minutes then remove from heat - then remove from heat - let sit in the pot with the cabbage for 6-8 hours ( put entire pot ...

Red cabbage that's bad often has noticeable discoloration like a faded color or especially dark patches. You may also notice a strange or off smell if red cabbage is spoiling. Red cabbage should feel firm and robust, but if it starts to feel slimy or overly soft, it's likely past its prime.

First make your red cabbage juice by simply boiling a head of cabbage in some water. While we wouldn't recommend drinking it, it does have pretty cool color changing properties. The juice is normally a deep purple, but when we add some baking powder, it turns blue.

I find that compared to sauerkraut, rotkohl it is not as intensely mouth puckering and has a milder, subtly sweet taste thanks to the addition of apples, cider, and a little bit of sugar.

Red cabbage is a nutrient-rich, cruciferous or Brassica vegetable that's related to broccoli, cauliflower, and kale. It's sometimes called purple cabbage because its leaves are a dark purple-reddish color. Red cabbage is usually a little smaller and denser than green cabbage, and it has a more peppery taste.

Though Napa cabbage grows a sizable, tightly-formed head like the European cabbages, its shared lineage with mustard and Asian greens means it has a slight peppery flavor and a more juicy, crunchy texture. It's particularly great when lightly cooked in stir-fries, or made into traditional kimchi.

Cabbage pickle is very similar to sauerkraut, but it's not the same. Fast pickled cabbage has a sour flavour from the vinegar. It is basically a quick marinated red cabbage. Whereas sauerkraut gets that sour flavour from the fermenting process.