Red cabbage stewed, sweet and sour

Category: Cold meals and snacks
Red cabbage stewed, sweet and sour

Ingredients

Red cabbage 1 forks
about 1-1.2 kg
Red onion 1 head
Butter (ghee) 30 g
Apple cider vinegar 1.5 tbsp. l.
Jam sweet and sour
(red currants, cranberries, cherries and others)
1 tbsp. l. with top

Cooking method

  • Cut the cabbage into strips.
  • We heat oil in a multicooker in the Baking mode.
  • Finely chop the onion and put in a slow cooker, fry for about 2-4 minutes.
  • Add cabbage, salt, spices (preferably for vegetables), apple cider vinegar, sweet and sour jam, mix everything and put in the Stew mode for 1-1.5 hours.
  • Check the cabbage for flavor and spice!
  • What if there is no sweet and sour jam at home?
  • We go to the freezer (pantry), take out 50 grams of cranberries (cherries, red currants and other sour). We put in the microwave for one minute, then rub through a sieve. Add 1x1 sugar to the resulting mixture, put it again in the microwave - it's done! Can be added to cabbage.
  • Bon Appetit!

Note

As a result, we get just such a delicious cabbage and such a beautiful color.
Suitable as a side dish, as an independent dish, as a salad - hot and cold.

Try to cook this wonderful dish!
Now a little theory. Let's get to grips with paint and color.

Blue, purple or white vegetables often contain significant amounts of acids, which, among other things, contribute to color stability.
Soda for such vegetables is categorically contraindicated.!
Stewing red cabbage is the best way to observe acid and base behavior. Since cabbage is cooked in a tightly closed saucepan, the acids that rise along with the steam return back, making it softer. Substances that rise with the steam are mixed with the vinegar. This juice settles on the lid and drips down again. Thus, cabbage is stewed in warm "acid rain". This rain helps the flavonoid pigment in cabbage to retain the natural color of red cabbage.

You can test this theory yourself.
Replace the vinegar in the recipe for a teaspoon of baking soda dissolved in a quarter of a glass of water. Sprinkle cabbage and onions with this baking soda solution. Cover the pot and cook for an hour as well. When you lift the lid, don't be surprised: the color of the cabbage and onion has turned blue. Alkaline rain did its job by changing the properties of the flavonoid, making the latter a blue color.

Merri
Thanks for the interesting presentation of the theory!
Admin

I tried to make you understand what and why and why
Gael
Admin, made such a cabbage, it turned out very tasty! Thank you!
Admin

Katya, to your health! I hope this cabbage will often appear on your table.
japk
I went to cook the truth I will try in a frying pan with a lid I think it will be edible
Admin
Quote: japk

I went to cook the truth I will try in a frying pan with a lid I think it will be edible

It will be edible, it will be! And it will be delicious in the pan!
Gael
Quote: Admin

I hope this cabbage will often appear on your table.

Appears often! Just yesterday I opened a new season. Thank you!
Admin
Quote: Gael

Appears often! Just yesterday I opened a new season. Thank you!

Cook to your health!
kolobashka
I love red cabbage. But only in the salad. Somehow I tried to stew for a long time, but without vinegar, and without soda, esessno, but still it was blue and did not taste very good.
Now, after your explanation, I will try again in the cartoon.
skakrun
Happened! Delicious! Multicooker MOULINEX CE 503132
Admin
Quote: skakrun

Happened! Delicious! Multicooker MOULINEX CE 503132

Fine! To your health!
toffee
ABOUT! Thank you very much!!! And I was still afraid to stew red cabbage. Only fermented and made fresh salads.
And I have a lot of it this year. I will experiment.
Admin

Ira, to your health!
Add acid and sweet and sour jam just to preserve color and taste

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