Despite it being available in stores almost all year round, many families eat red cabbage mainly in winter. Fresh cabbage must be carefully washed and the stalk removed before processing. In the following article we explain how to get the vegetables clean and prepare them for consumption.
How should you wash and prepare red cabbage?
To wash and prepare red cabbage properly, first quarter the head of cabbage, remove the outer leaves and cut out the stalk. Then rinse the quarters thoroughly under running water to remove any dirt particles. Then cut finely and process further.
Rinse the red cabbage thoroughly
Opinions differ as to whether the very densely growing vegetables need to be washed or not. However, since soil residues and subtenants may have collected between the cabbage leaves, it is recommended to clean the leaves at least briefly under running water.
Even if you are pregnant, you should wash red cabbage carefully. This is the only way you can be sure that dangerous listeria or toxoplasma are washed off the leaves.
- Quarter the red cabbage.
- Rinse the parts thoroughly under running water. This way all layers will be clean.
Alternatively, you can proceed as follows:
- Put the red cabbage cut into strips into a sieve.
- Soak the vegetables and wash off any dirt.
- Shake off or spin dry in a salad spinner.
Preparing red cabbage
First of all, the red cabbage must be prepared so that the head can be washed and cut up:
- Using a large knife, divide the cabbage into two pieces.
- Remove the outer, unsightly leaves.
- Quart the red cabbage.
- Now cut out the stem. To do this, move the knife slightly at an angle.
As a rule, the cabbage is cut into fine strips. Depending on how long you want it to be, divide the quarters again.
Tip
When purchasing, make sure that the interface of the red cabbage is as light as possible and has no dark areas. So you can be relatively sure that the cabbage is crisp and fresh on the inside.
