I got this red kraut this morning at Victor Adler market near our place from the farmers for 1 euro per piece almost half a kilo. I simply season with salt, pepper and one broth cube (powdered) the meat and browned it. Cabbage can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. Researchers now realize that different types of cabbage (red, green, and Savoy) contain different patterns of glucosinolates. The healthy Sauté method, which recommend for cabbage, is very similar to steaming and enhances the flavor the of cabbage.
Green cabbage is the most commonly eaten variety of cabbage, red cabbage is highly recommend trying it added nutritional benefits and its robust hearty flavor. The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases.
I served it with rice or potatoe wedges!
And for the red cabbage (rote kraut) here is the recipe:
* one head of red cabbage
* 2 tablespoons red sugar
* 1/4 cup vinegar
* 1/4 cup water
* one onion
* some vegetable oil
* some salt and pepper
** Heat a pan pour some vegetable oil, then add onion and brown until translucent. Add shreded red cabbage. Mix the vinegar with the water and sugar.
** Pour mixture of vinegar and sugar on cabbage. Season with salt and pepper to taste and mix lightly. Cook until cabbage is done.
** Served the meat on topped of red cabbage with rice or potatoe wedges it’s your choice and preference. Enjoy:)