Prepare red cabbage quickly: three tips that save a lot of time
Created: 12/21/2022, 5:30 p.m
By: Ines Alms
Making red cabbage yourself is not difficult, but there is often a lack of time, especially during the Christmas holidays.
A few tips will speed up the preparation.
Of course, a side dish of red cabbage from a jar is the easiest way to bring a traditional feast to the table at Christmas.
But it probably makes very few people really happy and the result often tastes somehow overcooked.
If you take half an hour, you can easily turn a head of red cabbage into a fresh alternative to the finished product that tastes much better.
Make red cabbage quickly yourself: three tips that save a lot of time
If you don't have a slicer, you definitely need a sharp knife to prepare fresh red cabbage.
©Panthermedia/Imago
As popular as red cabbage is for holiday meals in Germany, most people don't make it themselves in a hurry. Red cabbage is actually very easy to care for.
You don't have to clean it much, you just remove the outer leaves from the head and you're good to go.
Before you start, however, you should have an important kitchen tool at hand: a sharp, large kitchen knife.
In a very well-equipped kitchen, there may also be a food processor or slicer that does the slicing for you.
Then it starts.
Here are some tips to speed things up:
Quarter the red cabbage and remove the stalk.
This one takes longer to cook than the leaves, so everything will be delayed or have a different bite.
Cut the cabbage into thin, evenly sized strips.
Not everyone has one, but if you need something quick, it's worth its weight in gold: the pressure cooker.
The red cabbage only takes about ten minutes to cook in it.
This method of preparation also preserves more vitamins.
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The following applies to normal preparation in the pot: the red cabbage can simmer for a long time, but it doesn’t have to.
Especially if you don't like soft-boiled vegetables that much.
For example, it is steamed with onions and an apple and deglazed with red wine or vinegar.
Then typical spices such as cloves, allspice and bay leaf are added in a tea bag and the cabbage simmers for about 20 minutes.
Season to taste, thicken with starch if necessary, done.
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Some things can be prepared the day before
If you want to give the red cabbage more flavor, you can finely chop it several hours in advance or the day before and marinate it in a cool place with spices, honey or the desired deglazing liquid – or just with salt and a little sugar.
Knead a little with your hands.
This will also tenderize it faster.
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In order to save time at least on the day of the meal, it is a good idea to simply finish cooking the red cabbage the day before and then just heat it up.
Many say it even tastes better because the flavors are more infused.
