Steamed red cabbage – just the way I like it
Excellent with roasted meats
Steamed red cabbage is a great accompaniment to meat dishes. What’s more, it’s extremely healthy. When it comes to braised red cabbage recipes, every household has its own tradition. Let me show you how I like it.
Tips for steamed red cabbage:
- The cabbage is white in color, be sure to cut out the stalk part because it is a little bitter.
- It is important not to add water during steaming because it releases its own juice.
- Add apples – I think it tastes very good with them.
- Balsamic vinegar also goes well with it.
- Many people add onions to start the cabbage. I don’t like the taste of steamed onions with cabbage, so I skip this step.
What does it go well with?
Serve with roasted meats. For example, it is a perfect side dish for chicken breast roasted with apples and cheese.
Legnépszerűbb:
Életmódváltó csomag
Ebben a tudáscsomagomban ahhoz szeretnék neked gyakorlati tanácsokat adni, hogy hogyan alakítsd ki te magad a saját, személyre szabott diétás étrendedet. Mindezt kínkeserves éhezés és bonyolult méricskélések nélkül. Ne feledd, a cél az, hogy egy olyan étrended legyen, amit hosszú távon, könnyedén be is tudsz tartani, mert a zsírpárnáktól való tartós megszabaduláshoz idő kell!
Steamed red cabbage
Ingredients
- 1 head of purple cabbage (approx. 1.5 kg)
- 2 tablespoons olive oil
- 4 teaspoons salt
- 1 tablespoon honey – if you like it sweeter, add more
- 100 g apples
Instructions
- Remove the outer leaves from the purple cabbage and wash it. Cut it in half lengthwise. Work with one half first. Turn it over on the cutting board so that the cut side is facing the board. Cut out the core in a wedge shape. The core is slightly bitter and does not taste good. Slice the remaining cabbage. Do the same with the other half.
- Place the chopped cabbage strips in a large pot that can hold them all. Pour olive oil over them and sprinkle with salt. Mix together. Cover and steam the cabbage over medium heat, stirring occasionally. It is important not to add water, as this will make it too soggy. It will release its own juices. Towards the end, I usually add diced apples so that they don't cook completely.
- I don't like to cook cabbage until it's too soft; I prefer it when there's something to bite into. Usually, after simmering for 30 minutes, it reaches the right consistency.
- At the end, I usually stir in a tablespoon of honey.
Calories and macros
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