The color actually makes it so healthy: because the colorful ingredients in red cabbage have an anti-inflammatory effect and can even prevent cancer. And with these recipes, the herb tastes really good.
By Katrin Steffens
Red cabbage or red cabbage? What the traditionally softly stewed side dish is called with goose, duck or roast does not depend solely on whether it is served in southern or northern Germany. The pH value of the dish is decisive for the color that gives it its name: if it is in the more acidic range, for example due to the addition of vinegar or apples, the plant pigments, the anthocyanins, appear reddish. If there is no acid, the dyes change to violet-bluish.