Best 2 Rode Kool Red Cabbage Dutch Recipes
Red cabbage, also known as rode kool in Dutch, is a vibrant and flavorful vegetable that is a staple in many traditional Dutch dishes. Its deep purple hue and slightly bitter taste make it a unique and versatile ingredient that can be used in a variety of culinary creations. Whether you're looking for a hearty and comforting stew, a crisp and refreshing salad, or a tangy and sweet pickle, there's a rode kool recipe out there to suit your taste buds. In this article, we'll explore some of the best ways to cook rode kool, providing you with step-by-step instructions and helpful tips to ensure success in the kitchen.
Let's cook with our recipes!
DUTCH RED CABBAGE REVELATION
My (Dutch) mother's recipe for "Hollandse Rode Kool". Previously, I never thought of cabbage as exciting, so much as something to be endured. But no longer! This dish is tangy and delicious with a lovely tender consistency; even the kids love it. And it's healthy! And a beautiful vivid red.
Provided by MichelleAndErin
Categories Apple
Time 40m
Yield 1 huge pile, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- For the apples, green or Fuji work well. Get something that doesn't disintegrate when cooked. For the vinegar, cider is good, but basic white vinegar is fine. For the jam, raspberry, plum, etc makes a fine substitute. Also, my mom puts in some chopped candied ginger for zing.
- Saute the cabbage in the butter, turning often, for 10-15 minutes. A wok is good if you have a lid for it.
- Add the sugar, onion, apples, and cook for another 5min. It should be all wilted now.
- Add the rest, COVER, and simmer slowly for another 20min or so. Be sure to periodically turn it so it doesn't scorch. In the end, it will all be pretty much the same bright purplish red color.
- This dish is hard to mess up; it still tastes okay mildly scorched. :) It's yummy served hot or cold, but I prefer warm. And it keeps for many days in the fridge.
RODE KOOL (RED CABBAGE) DUTCH RECIPE
Make and share this Rode Kool (Red Cabbage) Dutch recipe recipe from Food.com.
Provided by PanNan
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut and shred cabbage.
- Cook in a small amount of boiling water with salt, cloves and pepper for about 45 minutes.
- Don't let it boil dry, but don't add too much water.
- During the last 10 minutes of cooking time add the vinegar.
- Just before serving add the butter and seasoning.
Tips:
- Choose the right cabbage: Select a firm, heavy head of red cabbage with tightly packed leaves. Look for vibrant purple-red color, as this indicates freshness and a sweeter flavor.
- Prepare the cabbage properly: Remove the outer leaves, then cut the cabbage into quarters or wedges. Remove the tough core and thinly slice the cabbage.
- Enhance the flavor: Before cooking, briefly marinate the cabbage in a mixture of vinegar, sugar, and salt. This helps tenderize the cabbage and draws out its natural sweetness.
- Don't overcook: Red cabbage tends to lose its vibrant color and become mushy if overcooked. Cook it just until tender, about 10-15 minutes. Monitor the cooking time closely.
- Add complementary flavors: Red cabbage pairs well with various ingredients, such as apples, onions, bacon, and spices like caraway seeds and juniper berries. Experiment with different combinations to create a unique flavor profile.
- Serve warm or cold: Red cabbage can be served warm as a side dish or as a main course component. It can also be chilled and served as a refreshing salad or coleslaw.
Conclusion:
Red cabbage is a versatile and flavorful vegetable that can be enjoyed in various dishes. With its vibrant color and slightly sweet and tangy taste, it adds a unique touch to salads, braised dishes, soups, and stews. Whether you prefer it cooked or raw, red cabbage is a nutritious and delicious addition to your meals. So, the next time you're looking for a healthy and flavorful vegetable to incorporate into your cooking, give red cabbage a try!
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