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Red Cabbage
Inventory, 45 lbs : 0.37
This item was last sold on : 03/11/10
Seasons/Availability
Red Cabbage is available year round.
Description/Taste
Round, compact and no lightweight for its size, red cabbage boasts lovely dark-red thick and pliable shiny leaves. Tender and deliciously juicy in texture, the color of this cabbage has an affect on its slightly peppery flavor. The darker the red, the better the taste. Chefs prize it for adding vivid color to salads and cooked dishes.
Nutritional Value
Fat-free and cholesterol-free, red cabbage is rich in vitamin C, plus offers carbohydrates, calcium, iron, protein, thiamin, riboflavin, potassium and dietary fiber. One cup shredded cabbage contains about 25 calories. Cabbage recently has been shown to have disease-preventive properties.
Applications
Add red cabbage's lovely attractive color and good taste to salads and coleslaw. Cabbage loves to be seasoned with a variety of fresh herbs and spices and pairs well with cucumbers, tomatoes and carrots. Season steamed cabbage with dill, oregano, black pepper, anise, caraway and celery seeds, basil, mustard, nutmeg, fennel, savory and tarragon. Add to soups and stews. Make colorful cabbage rolls. Perfect for pickling. Red cabbage likes to be in the company of apricots, pears, apples and crunchy nuts. Use stainless steel knives and cookware when preparing red cabbage to prevent color changes. To store, wrap in plastic; refrigerate in crisper.
Ethnic/Cultural Info
Red cabbage served with ham is a traditional dish for many Swedish families on Christmas Eve and is often enjoyed at other times with pork, spare ribs, ham or similar types of meat. Germany's national favorite is a long-cooking stew made with sweet and sour red cabbage.
Geography/History
Red cabbage gets its color because it contains pigment molecules called anthocyanins. These same plant pigments produce red, pink, violet and magenta colors in different parts of several type of plants. Also present in tree leaves, anthocyanins are the reason leaves turn red in the fall. According to research, cabbage has been enjoyed by man since prehistoric times. Vegetables that have either evolved or were developed from early varieties of cabbages include cauliflower, kale, Brussels sprouts and kohlrabi. Red cabbage grows well in warm and cool climates and is ready for harvest in about seventy-five days after planting.
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