Enhancing Red Cabbage

christopher d. (Q&A ID 3914) · April 2020

I like MilkStreet because while recipes in general can be fussy, essential techniques and principles aren't. Much of the MS focus is on using what you have to make cooking better.

But my question is red cabbage. I prepare most of my vegetables in the "flash cook" method. Kimball calls this something different, but it is sautee at high heat, hit it with water or broth, adding aromatics if desired at beginning/end.

Red cabbage is sort of a minerally stout brother/sister of our familiar green cabbage. I know how to bring out savory accents in the green; generous amounts of onion, sufficent garlic, and chicken stock do the trick. I could also add a hint of anchovy or pancetta. It does not seem to have the same effect.

Rather than find a winning seasoning combination, should I just pair it with something containing a different flavor profile?

Glad for any ideas.

James K. (Q&A ID 3921) · April 2020

Try steaming then finish with red wine vinegar. Great color that way. I got this method from Chef Hubert Keller.

April D. (Q&A ID 3634) · April 2020

Christopher - sounds like you know your way around a kitchen! Your description of red cabbage as a minerally, stout relative of green cabbage is spot-on. The flavors are different, and we treat them differently as a result. Red cabbage has bolder flavor than green cabbage; it's more peppery, and can even border on spicy. So we pair it with things that complement and contrast those flavors. Try these two very different recipes to see how flexible red cabbage can be: first, a braise with apples and brown sugar to play on cabbage's sweetness, but balanced with bold spices (caraway, allspice) and a generous amount of vinegar; and second, a Cambodian salad that counts on cabbage's robustness to carry the big flavors of lime juice, fish sauce, and fresh chilies. Happy cooking! - April D.