Red cabbage or red cabbage is a cabbage vegetable that is eaten both raw and cooked. You can also ferment red cabbage with lactic acid to make red sauerkraut.
The head of cabbage is usually sliced into the finest strips. For larger quantities, a vegetable slicer or vegetable cutting machine will help.
Use:
- Raw as a basis for salads
- Fermented raw as sauerkraut
- Cooked as a classic vegetable side dish, for example with roast goose or stews
Disposable gloves should be worn during processing, as the food stains heavily.
