Jeni Wright, Eric Treuille, Le Cordon Bleu

Setting the Colour of Red Cabbage

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Once cut, red cabbage has a tendency to turn blue or purple. This simple technique helps it keep its red colour.
  1. Pour hot red wine vinegar over shredded cabbage (about 4 tbsp is enough for ½ small head of cabbage). Mix well and let stand for 5-10 minutes, then drain off excess vinegar.

  2. Serve the red cabbage raw, tossed in a vinaigrette dressing and sprinkled with chopped parsley, or use in cooked dishes.

© 1996 All rights reserved. Published by Le Cordon Bleu.