Red Cabbage Recipes; How to Make Sauerkraut, Cabbage Stir-Fry, and Scalloped Red Cabbage
Below are our favorite red cabbage recipes for making sauerkraut, red cabbage stir-fry, and scalloped red cabbage, with fresh cabbage harvested from your vegetable garden. Design Your Own Vegetable Garden Layout Using our Free "Vegetable Garden Planner" Software! Pickling your cabbage harvested from the garden is a great idea if your family likes sauerkraut. A friend of mine told me about delicious red cabbage sauerkraut that her Grandmother made for holiday dinners. We thought to include it in our following red cabbage recipes. Red Cabbage Recipes : Sauerkraut How to make sauerkraut from red cabbage:From German cuisine comes this unusually bright colored pink-purple sauerkraut. The name sauerkraut in Germany means sour cabbage. This sauerkraut recipe is made of shredded red cabbage fermented in its own juice with salt. The other ingredients include buttermilk in the somewhat unusual, tasty dish. A two gallon crock pot is recommended to make the pickled cabbage salad. You may want to keep your crock pot on a screened porch duringfermentation as it can produce a strong odor before the kraut is readyto use. Download Free Garden Planning Worksheets, Garden Diary, Zone Chart, Or Planting Guide * Items needed list below makes about 6-7 pounds6 to 6 ½ pounds red cabbage 1 ounce plain or pickling salt ½ ounce black peppercorns 1 ounce dried juniper berries 1 cup buttermilk Directions* Remove and set aside several unblemished outer red cabbage leaves. This is when it pays off to grow your own because store bought heads usually lack their outer leaves. * Slice the cabbage fine and place it inside a large bowl. * Sprinkle the cabbage with salt and knead it well until the juices begin to be noticeable. * Arrange the cabbage with its juices in four or five layers in a two gallon crock pot. Top each layer with a sprinkling of peppercorns and juniper berries. Press each layer down firmly and sprinkle it with a few tablespoons of buttermilk to promote fermentation. * Cover the sliced cabbage with the reserved outer leaves. Then cover the leaves with clean cheesecloth. Next, place a plate or round board that fits snugly inside the crock. The juices must rise up to cover the cabbage completely and preferably no air should reach the surface of the juice. * Top the plate or board with a weight and cover the pot with a cloth that reaches down the sides of the crock. * Allow the sauerkraut to ferment in a cool place of around 65 degrees for about two weeks. When it is ready the sauerkraut will be mildly sour and will be pinkish-purple in color. * The red cabbage sauerkraut will keep for some time in a cool storage area when fermentation has ceased. If you prefer to refrigerate it, store it in glass canning jars. Red Cabbage Recipes : Stir-fry For our readers who are sticking to their New Year's resolution to eat healthier, we included a healthy recipe for a colorful and nutritious red cabbage stir-fry. This recipe is a perfect way to use a head of red cabbage harvested from your backyard vegetable garden! Necessary Ingredients* 1- 2 pound red cabbage * 1 medium-size onion * 1/2 stick butter * 2 tablespoons beef or chicken broth * 3/4 teaspoon salt * 1/8 teaspoon pepper * 1 tablespoon white vinegar * 1 teaspoon light brown sugar * 1/2 teaspoon grated orange peel Instructions* Discard outer leaves from cabbage; grate slice cabbage. (Of course,you want to add the discarded leaves to your compost pile!) Chop onion. * Cook onion in butter using a 4 quart saucepan over medium heat forabout ten minutes until tender. Stir occasionally. Add red cabbage. Stir until cabbage is coated with butter. Add broth, salt, and pepper. Cook over medium-high heat. Stir frequently. Continue cooking about ten minutes longer until red cabbage is crisp and tender. Remove pan from heat. Stir in orange peel, vinegar, and brown sugar. Enjoy! Red Cabbage Recipes: Scalloped Cabbage
This is a great side-dish to serve with roast beef or roast pork for Sunday dinner. It's even better when made with your own organically grown red cabbage harvested from your vegetable patch! It can also be made using green cabbage which is shown in the photograph. Instructions:Cut one-half large head or one small head of boiled or steamed red cabbage, in pieces. (The cabbage should be cooked tender-crisp, unless you like your cabbage well-cooked.)Cover with one cup White Sauce (see below), sprinkle with one-third cup grated cheese, two tablespoons finely chopped pimentos; season with salt pepper, mix well. Turn into a well-greased baking dish and cover with buttered crumbs; place on rack in oven, and bake at 350 degrees F. until heated throughout and crumbs are browned. White Sauce recipe:Melt two tablespoon butter in sauce pan or small frying pan.Add two tablespoon all-purpose flour, and brown this mixture for a couple of minutes, stirring constantly. Next gradually dilute the mixture with about one cup of milk, stirring or whisking constantly. Season with salt, pepper, and a dash of cayenne. You can stir in some grated cheese if desired. Now it is ready to be poured over your vegetables!
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