Red cabbage is a versatile vegetable that can be used in slaws, salads, sandwiches, soups and more. It has a naturally vibrant purple-red color that makes any dish pop. However, when red cabbage is cooked, the anthocyanins that give it its rich hue can turn blue or grey. Adding vinegar helps stabilize the anthocyanins so the cabbage maintains its beautiful red-purple color even after cooking. Here’s an in-depth look at why adding vinegar to red cabbage is important.
Maintains Vibrant Color
The vivid red-purple pigment of red cabbage comes from anthocyanins. These are flavonoid pigments that act as antioxidants in plants. There are many different anthocyanins found in red cabbage, with the most abundant being cyanidin 3-glucoside. Anthocyanins change color based on pH. In acidic environments with a low pH, anthocyanins take on a bright red hue. When the pH increases and becomes more alkaline, the pigments turn blue or green.
When red cabbage is cooked, the anthocyanins react with acids and bases and the pH rises. This causes the red anthocyanins to change to blue/grey pigments. The cabbage loses its bright purple-red color and turns a muted blue or grey after being cooked. To prevent this, adding an acidic ingredient like vinegar helps keep the pH low so the anthocyanins maintain their red hue.
How Vinegar Helps
Vinegar is an acetic acid with a very low pH of about 2-3. When a small amount of vinegar is added to cooked red cabbage, it increases the acidity and lowers the pH. This stabilizes the anthocyanin pigments in their red form, preventing the color change to blue/grey. The result is beautifully vibrant purple-red cabbage, even after cooking. The vinegar helps lock in the fresh color and antioxidant power of the cabbage.
Enhances Flavor
In addition to preserving color, adding vinegar to red cabbage also enhances its flavor. The bright, tangy taste of vinegar balances out the bold, lightly sweet flavor of cooked red cabbage. Just a splash of vinegar adds a hint of acidity that brings all the flavors of the cabbage together. Vinegar cuts through the richness and complements the vegetable’s flavor.
The most commonly used vinegars with red cabbage are apple cider vinegar, red wine vinegar, white vinegar or rice vinegar. Each imparts a slightly different flavor profile. Apple cider vinegar has a mellow acidity and sweetness that pairs nicely with red cabbage. The tannins in red wine vinegar add robust flavor. White vinegar is clean and bright tasting, while rice vinegar offers a mild acidity. Feel free to experiment with your favorite type of vinegar when cooking red cabbage.
Improves Digestibility
Some people find cooked cabbage hard to digest. The fiber and compounds called glucosinolates can cause bloating or other digestive issues when eaten in large amounts. Adding vinegar helps break down some of these potentially gassy compounds, making the cabbage easier on digestion. The vinegar aids the absorption of nutrients as well.
How to Add Vinegar
It only takes a small amount of vinegar to retain the color and enhance the flavor of red cabbage. As a general rule, use about 1 tablespoon vinegar per 1 pound of red cabbage.
When cooking red cabbage on the stove, simply add the vinegar right to the cabbage during cooking. Stir it in periodically so it mixes thoroughly as the cabbage cooks. Another easy method is to add the vinegar once the cabbage is finished cooking and remove it from the heat. Simply drizzle the vinegar over the cooked cabbage and stir to incorporate.
For braised or roasted red cabbage, deglaze the pan with vinegar once the cabbage is done cooking. Scrape up any browned bits in the pan and simmer for 1-2 minutes to create an flavorful sauce.
Vinegar can also be added to raw red cabbage dishes like slaw. Whisk it into the slaw dressing just before tossing with the shredded cabbage for a bright, tangy flavor.
When pickling red cabbage, the brine is typically made up of a vinegar-based liquid that completely immerses the cabbage. This helps extend the shelf life while preserving the red color.
Vinegar Amounts
Here are some guidelines for how much vinegar to use with different amounts of red cabbage:
- 1 pound cabbage = 1 tablespoon vinegar
- 2 pounds cabbage = 2 tablespoons vinegar
- 4 pounds cabbage = 1/4 cup (4 tablespoons) vinegar
- 6 pounds cabbage = 6 tablespoons vinegar
- 8 pounds cabbage = 1/2 cup (8 tablespoons) vinegar
Best Cooking Methods
Braising, sautéing, roasting, steaming and pickling are great ways to cook red cabbage while retaining maximum color and flavor. Here’s an overview of the best cooking methods to use.
Braising
Braising involves browning the cabbage first, then cooking it slowly in a small amount of liquid. Try braising shredded red cabbage wedges in broth or wine, then finishing with a splash of vinegar once tender.
Sautéing
High heat sautéing works well for retaining both nutrients and color in red cabbage. Cut it into shreds or wedges, then sauté in oil over medium-high heat until lightly browned but still crunchy. Deglaze the pan with vinegar at the end.
Roasting
Roasting caramelizes the natural sugars in red cabbage, concentrating the flavor. Toss cabbage wedges in oil and roast at 400°F until tender and browned. Drizzle with vinegar when done roasting.
Steaming
Quick steaming is a healthy cooking method that preserves antioxidants. Steam cabbage wedges just until tender, about 5-10 minutes depending on thickness. Toss with vinegar-based vinaigrette or drizzle with vinegar.
Pickling
Pickling red cabbage in a vinegar brine infuses it with tangy flavor. Use a brine of vinegar, water, salt, and spices. Fully submerge chopped or shredded cabbage. Refrigerate pickles for 1-2 weeks before eating.
Side Dishes and Salads
Here are some delicious ways to use red cabbage with vinegar in salads, slaws and side dishes:
Red Cabbage Slaw
For vibrant slaw, toss shredded red cabbage with sliced apples, carrot and vinegar-based dressing. Cider vinegar or rice vinegar work well. Let sit at least 30 minutes before serving for flavors to meld.
Warm Bacon and Apple Cabbage
Sauté bacon and apple slices until crisp-tender, then add shredded red cabbage and sauté until wilted. Finish with white wine vinegar and toss to coat.
Sweet and Sour Red Cabbage
For a sweet-tart flavor, braise red cabbage wedges in broth with brown sugar and dried currants. When tender, stir in red wine vinegar and season with caraway seeds.
German Red Cabbage
Traditional German rotkohl is made by braising cabbage wedges in broth with apples and spices. Finish with red wine vinegar once tender for flavor and color.
Vinegar-Braised Cabbage
For easy braised cabbage, simply cook shredded cabbage with chopped onion in chicken or vegetable broth until tender, 15-20 minutes. Stir in cider vinegar at the end.
Main Dishes Featuring Red Cabbage
Vinegar-brightened red cabbage also shines as a flavorful accent or side in main courses. It pairs especially well with rich meats and sausages. Some tasty main dish ideas include:
Smoky Roasted Sausage and Cabbage
Roast bratwurst or kielbasa with red cabbage wedges, apples and onion. A red wine vinegar finish adds nice acidity to cut through the richness.
Braised Pork with Red Cabbage
Braise pork shoulder or chops in broth with shredded red cabbage, carrots and onion. Drizzle with cider vinegar at the end for a pop of bright flavor.
Corned Beef and Cabbage
Add sliced corned beef brisket to braised red cabbage cooked with onions, broth and spices. Stir in white vinegar once tender.
Beef Pot Roast with Red Cabbage
Put red cabbage wedges in the bottom of the roasting pan before adding pot roast and other veggies. The cabbage soaks up the flavorful juices. Finish with red wine vinegar.
Vinegar-Glazed Ham with Cabbage
Cook a ham glazed with cider vinegar. Steam red cabbage on the side and toss with more vinegar to complement the glaze.
Soups and Stews
The vibrant hue of red cabbage livens up hearty fall and winter soups and stews. Add it toward the end of cooking so it retains texture and color. Splash soups and stews with vinegar right before serving.
Beef and Barley Soup
Add shredded red cabbage in the last 10 minutes of simmering beef and barley soup. Finish with red wine vinegar and snipped dill.
Sausage and Cabbage Stew
Braise sausage chunks and cabbage wedges in tomato-based broth. Finish with a spoonful of cider vinegar to brighten the rich flavors.
Minestrone with Cabbage
Add thin wedges of red cabbage to minestrone in the last 5 minutes of cooking. Stir in white wine vinegar and season with grated parmesan.
Red Cabbage Borscht
For vibrant borscht, add shredded red cabbage when sautéing vegetables for stock. Finish the beet-based soup with a splash of red wine vinegar.
Pickled Red Cabbage Recipes
Pickling red cabbage helps extend its shelf life while preserving color and nutrients. It takes on a tangy, crisp texture and packs a probiotic punch. These recipes yield crunchy, brightly flavored pickled cabbage.
Refrigerator Pickled Cabbage
| Ingredients | Quantity |
|---|---|
| Red cabbage, shredded | 1 medium head |
| Apple cider vinegar | 2 cups |
| Water | 2 cups |
| Granulated sugar | 3 Tbsp |
| Kosher salt | 1 Tbsp |
| Fresh dill, chopped | 1 Tbsp |
Instructions:
- Mix vinegar, water, sugar and salt in a bowl until dissolved.
- Place cabbage in a jar or container and pour over brine to cover.
- Add fresh dill and press down to submerge cabbage.
- Cover and refrigerate 1-2 weeks before eating.
Spicy Pickled Red Cabbage
| Ingredients | Quantity |
|---|---|
| Red cabbage, shredded | 1 medium head |
| Apple cider vinegar | 2 cups |
| Water | 2 cups |
| Granulated sugar | 3 Tbsp |
| Kosher salt | 1 Tbsp |
| Crushed red pepper flakes | 1 tsp |
Instructions:
- Mix vinegar, water, sugar and salt in a bowl until dissolved.
- Add shredded cabbage and red pepper flakes to a jar.
- Pour over brine to cover cabbage completely.
- Refrigerate 1-2 weeks before eating.
Asian Pickled Red Cabbage
| Ingredients | Quantity |
|---|---|
| Red cabbage, shredded | 1 medium head |
| Rice vinegar | 2 cups |
| Water | 2 cups |
| Granulated sugar | 3 Tbsp |
| Kosher salt | 1 Tbsp |
| Grated ginger | 1 Tbsp |
Instructions:
- Combine vinegar, water, sugar and salt and stir until dissolved.
- Add cabbage and ginger to a jar or container.
- Pour over brine to cover completely.
- Refrigerate 1-2 weeks before eating.
Conclusion
Adding vinegar to red cabbage during cooking helps stabilize anthocyanins so the cabbage maintains its vivid color. The acetic acid in vinegar helps lower pH, keeping anthocyanins red rather than turning blue/grey. Vinegar also enhances flavor and improves digestion of cabbage. Braising, sautéing, roasting, steaming and pickling are great cooking methods to retain nutrients and color. Use red wine, cider, white or rice vinegar and add during or after cooking cabbage. Red cabbage brightened with vinegar makes colorful, antioxidant-rich side dishes, salads and main courses.