How to add red cabbage to minced meat

Crown

People, share your experience of communicating with red cabbage, if you add it to minced meat, instead of usual, then it is also raw or must be blanched beforehand, because it is tougher.

tana33

Galina, it acquires some kind of untidy color, even in borscht, so I avoid cooking it))) but for minced meat it probably depends on the method of cooking, if in a frying pan, I would finely chop raw, and if in the oven, I would put it out a little first , but again, if the lazy stuffed cabbage rolls in the sauce in the oven, then I would not blanch, laziness)))

eye

Crowndon't need it in minced meat

Admin

Quote: CroNa

share your experience of communicating with red cabbage

let's understand paints and colors
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 the behavior of acids and bases. Since the 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 with a teaspoon of baking soda and 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.