Purple, or red, cabbage is sweeter and milder in flavor than other types of cabbage. The substance that provides its red color can turn blue when cooked in an alkaline liquid. This is remedied by cooking purple cabbage with an acidic ingredient such as wine or vinegar.
The color of purple cabbage comes from pigments called anthocyanins. Heat from cooking causes these molecules to burst, releasing pigments that turn blue in an alkaline environment. Tap water typically has a pH of 6.5 to 8.5. A pH over 7.0 is alkaline.
Cooking Purple Cabbage
Add an acidic substance, such as vinegar, wine or lemon juice, to the pot to retain the color of purple cabbage. Just 1/2 tablespoon per 1 cup of water should be enough. Many common recipes, such as for German red cabbage, include ingredients such as vinegar, so you won't need to add more.
How to Steam Cabbage on the Stove
How to Make Blue Food Coloring
How to Cook Mixed Greens
How to Steam Cook Cabbage
How to Cook Red Aztec Spinach
How Do I Cook Cabbage on the Stove Top?
The Healthiest and Best Way to Cook ...
How to Blanch Cabbage
What Are the Benefits of Eating Red ...
How to Freeze Fresh Beets
How to Dye a T-Shirt Using Beets
How to Juice a Daikon Radish
How to Cook Cabbage in a Microwave Oven
How to Dye Leotards
How to Shrink Cotton Shirts
How to Steam Cabbage in the Microwave
How to Cook Brussels Sprout Greens
How to Cook Penne Rigate Noodles in the ...
How to Blanch Sausage
How to cook bean sprouts
Jim Dorsch has been a writer and editor since 1991. He has written for major newspapers, including "The Washington Post" and "Chicago Tribune," and is publisher and editor of "American Brewer" magazine. He holds a Bachelor of Science in mathematics from Rose-Hulman Institute of Technology and a Master of Science in statistics from Purdue University.