Traditional German Red Cabbage (Rotkohl) - House of Nash Eats (2024)

FAQs

Is rotkohl good for you? ›

Next to Vitamin C, you can find carotenoids, flavonoids, anthocyanins, and kaempferol in cabbage. Anthocyanin has proven to be beneficial for your heart health. A study showed that the consumption of this plant compound may significantly lower your risk of heart attacks, and may also lower your blood pressure levels.

Make ahead and storage: You can make the Rotkohl 2-3 days in advance and store it in the fridge in an airtight container after letting it cool down. Freezing: You can also freeze the cooked Rotkohl. Let it cool down, divide it into portions into large freezer bags, and freeze it for up to 3 months.

Go raw. Lock in nutrients by eating your cabbage uncooked in salads. Just make sure you slice it very finely.

Diets high in anthocyanins, like those found in red cabbage, are linked with lower blood pressure. They're also linked to a reduced risk of cardiovascular (heart and blood vessel) disease. Brain protection.

It's best to avoid cabbage if you have an under-active thyroid gland. Surgery: Cabbage might affect blood glucose levels and could interfere with blood sugar control during and after surgical procedures. Stop using cabbage at least 2 weeks before a scheduled surgery.

How to Store Cabbage in the Fridge. Whether it's red or green, Savoy or napa, fresh cabbage should be stored in the refrigerator in a plastic bag. For red, green and Savoy cabbage heads, this storage method will keep the cabbage fresh for up to 10 days.

2,3 Additionally, red cabbage also contains high amounts of vitamin C and vitamin K. 3 Together, these two nutrients assist with skin health, wound healing, blood clotting and bone health! 4,5 This pickled red cabbage packs a punch in both flavor and nutrition.

(For the best flavor, however, refrigerate for 24 to 48 hours before serving.) Because quick-pickled vegetables are not processed, they are not shelf-stable and must be stored in the refrigerator. Spoon some pickled cabbage on top of fish tacos, hot dogs, and burgers, as well as pulled pork sandwiches.

Sauerkraut is a fermented dish best consumed in the morning at about one tablespoon to 10 grams per day. Sauerkraut is a highly nutritious, probiotic-rich food, and you are recommended to eat about a tablespoon or 10 grams per day.

Does cooking sauerkraut destroy the probiotics? ›

One important issue to remember is that cooking sauerkraut will kill off the probiotic bacteria that we want to consume. Even after cooking, sauerkraut is a healthy, cabbage-based dish, but it will be missing out on that probiotic boost. So, when possible, try to add your sauerkraut to your dishes uncooked.

Purple cabbage is a great source of antioxidants and other beneficial plant compounds that help protect against cellular damage. Its antioxidants include vitamin C, carotenoids, and flavonoid antioxidants, such as anthocyanins and kaempferol. In fact, it often contains higher amounts of these than green cabbage (2).

Although you get different nutrients if you cook or ferment it, raw red cabbage in particular might give you the best nutritional boost per serving. Slice it very thinly and leave it for about 10 minutes to help bring out the fullest, most complex flavors. Then add it to salads or sandwiches or turn it into coleslaw.

2,3 Additionally, red cabbage also contains high amounts of vitamin C and vitamin K. 3 Together, these two nutrients assist with skin health, wound healing, blood clotting and bone health! 4,5 This pickled red cabbage packs a punch in both flavor and nutrition.

Sauerkraut is a highly nutritious, probiotic-rich food, and you are recommended to eat about a tablespoon or 10 grams per day. You may gradually increase the intake of sauerkraut up to six tablespoons or 60 grams per day if you are comfortable. However, you are recommended not to overconsume.

If you're looking for the healthier option of the two, choose cabbage. Lettuce varieties such as red leaf lettuce and romaine are also good options. Cabbage, including green and red cabbage, is typically higher in vitamins, minerals, and beneficial plant compounds than iceberg lettuce.