Instant Pot Braised Red Cabbage Recipe - Happy Foods Tube (2024)

FAQs

Is braised red cabbage good for you? ›

It is also thought to deter cancer, prevent diabetes, slow down the onset of Alzheimer's, and detoxify the body. It is also good for skin and eye care, weight loss, improving heart health and boosting the immune system. An extraordinary vegetable indeed!

Cover with a lid and cook for 4-5 hrs until tender. Will keep in the fridge, covered, for up to three days or in the freezer for up to two months. Reheat in a pan or in the microwave.

Red cabbages are easy to prepare. Strip off the outer leaves, wash, then slice into quarters, cut out the hard central core on each, then chop or shred. Lock in the colour by adding a touch of vinegar when cooking red cabbage in water. This stops the lovely deep purple hue from running.

The fiber found in cabbage can help improve your digestive system and promote regular bowel movements. Reduced risk of heart disease and stroke. The antioxidants in cabbage help reduce inflammation, which is linked to heart disease.

Consuming cabbage in excess can result in abdominal discomfort, diarrhoea and flatulence. It can also result in ingesting toxic chemicals like goitrin, thiocyanates and benzyl cyanide.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

How can I use a pressure cooker to make healthy foods without them becoming mushy or overcooked? Just use less time for the pressure period (at the low end, pressure time can be as little as 1 min, and electric pressure cookers can even be set for 0 minutes).

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

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.

Cover and refrigerate cooked cabbage within two hours of cooking and use within 3-5 days. If the cabbage is part of mixed dish like cabbage rolls, store covered in the fridge and use within 3-4 days. Freeze fresh or cooked cabbage in airtight containers or freezer bags for 10-12 months.

Why does red cabbage take so long to cook? ›

The central vein in each leaf is tough, particularly on the outer leaves, so you may wish to cut this away, too, especially if you want to cook the cabbage quickly as this part is very dense and will take a long time.

I love serving Braised Red Cabbage with savory dishes like roasted meat and mashed potatoes and find that it's light, tangy flavor helps lighten the sometimes heavy feel of fall and winter meals.

Substances such as lemon juice and vinegar turn the cabbage juice red because they are acidic. Ammonia turns the cabbage juice into a blue/green color because it is a base, a material that tastes bitter and makes an acid neutral. Water does nothing, as it is a neutral.

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. The flavor becomes a little milder when you cook it.

[4] , boiling and stir-frying were the two methods that caused significant losses of total phenolics in red cabbage. However, other authors have reported that steaming and boiling increased the antioxidant activity of red cabbage. ... ...

While both green and red cabbage are excellent sources of this potent antioxidant, red cabbage contains significantly more ( 2 , 22 ). One cup (89 g) of chopped red cabbage packs in 56% of the recommended intake for vitamin C, which is the same amount found in a small orange ( 22 , 23 ).

Nutrition Facts

At only 80 calories per serving, it still contains 5 grams of protein and 14 grams of carbohydrates. This includes over 5 grams of fiber as well. This braised cabbage recipe also offers a whopping 3,099 IU of vitamin A, which is 133 percent of your Daily Value*.