Although it is available in stores almost all year round, many families eat red cabbage mainly in winter. Fresh cabbage must be carefully washed and freed from the stalk before processing. How to get the vegetables clean and prepare them for consumption is explained in the following article.

Red cabbage should not only be washed whole but also quartered

Rinse the cabbage thoroughly

Opinions differ on whether the very densely growing vegetables need to be washed or not. Since residues of earth and subtenants could have collected between the cabbage leaves, it is advisable 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.

  1. Quarter the red cabbage.
  2. Rinse the parts thoroughly under running water. This way all layers will be clean.

Alternatively, you can do the following:

  1. Put the red cabbage, cut into strips, in a sieve.
  2. Blush the vegetables, washing off any dirt as you go.
  3. Shake off or spin dry in a salad spinner.

Prepare red cabbage

First of all, the red cabbage has to be prepared in such a way that the head can be washed and cut up:

  1. Using a large knife, cut the cabbage in two.
  2. Remove the outer, unsightly leaves.
  3. Quarter the red cabbage.
  4. Now cut out the stalk. To do this, guide the knife slightly at an angle.

As a rule, the cabbage is cut into fine strips. Depending on how long you want them to be, divide the quarters again.

tips

When shopping, make sure that the cutting edge of the red cabbage is as light as possible and has no dark spots. This way you can be relatively sure that the cabbage is also crisp and fresh on the inside.

Category:

Vegetable garden