Can You Use Red Cabbage for Corned Beef and Cabbage?

Corned beef and cabbage is a beloved Irish-American dish often served to celebrate St. Patrick’s Day. The traditional recipe calls for corned beef brisket boiled with cabbage carrots, and potatoes. While green cabbage is most commonly used, some people wonder if red cabbage can be substituted in this classic dish. After researching multiple sources, the verdict is clear – yes, you can absolutely use red cabbage instead of green cabbage for corned beef and cabbage!

An Overview of Corned Beef and Cabbage

Before diving into the specifics of using red cabbage let’s briefly overview the traditional corned beef and cabbage recipe. Corned beef starts with a brisket that has been cured in a brine solution giving it a distinct salty flavor. The corned beef is then simmered for hours until tender. Meanwhile, the cabbage is boiled separately until just tender. Carrots, potatoes, and other root vegetables are also boiled until cooked through. The cooked corned beef is sliced and served atop a bed of cabbage with the vegetables surrounding it. This hearty one-pot meal is the ultimate comfort food.

Red Cabbage as a Substitute

So how does swapping in red cabbage impact the dish? Visually, it adds a burst of color. The purple-red hue is eye-catching on the plate next to the beige corned beef and orange carrots. In terms of taste, red cabbage has a more peppery, earthy flavor compared to the milder green variety. When cooked down, red cabbage takes on a richer, deeper purple tone and a soft texture to complement the tender beef. The vibrant color indicates the presence of antioxidant compounds like anthocyanins. So red cabbage brings both visual appeal and nutritional value to the updated take on corned beef and cabbage.

Cooking the Red Cabbage

Preparing red cabbage for this recipe is simple – just remove any damaged outer leaves, core the cabbage, and slice or chop it into your preferred size pieces. Many recipes call for braising the red cabbage on the stovetop with some vinegar, spices, and chicken or vegetable stock until fork tender before combining it with the corned beef.

Alternatively, you can add the raw chopped cabbage directly to the pot with the corned beef brisket and vegetables The cabbage will cook down in the flavorful broth. Just make sure to add it towards the end to avoid overcooking Cabbage cooked this way for 1-2 hours will remain slightly crisp while also soaking up the corned beef essence.

Flavor Pairings

In addition to the classic carrots and potatoes, red cabbage teams up nicely with other ingredients like onions, garlic, apples, wine or vinegar, caraway seeds, juniper berries, and warm spices such as nutmeg, cloves, and allspice. These extra flavors complement the complex taste of the red cabbage.

Mixing Red and Green Cabbage

For a contrast in color and texture, you can use half red cabbage and half green cabbage. The green will retain a pleasant crunch while the red cooks down into tender sweetness. Allow the red cabbage extra cooking time if taking this approach. Just stir the two varieties together before serving your reinvented corned beef and cabbage.

Health Benefits of Red Cabbage

Beyond its vibrant color, red cabbage offers some excellent health benefits. It is high in vitamin C and vitamin K. Red cabbage also provides significant amounts of vitamin B6, folate, potassium, manganese, and more. It is very low calorie at only 28 calories per cup raw. The high fiber content (2 grams per cup raw) makes it filling as well. Anthocyanins give red cabbage both its pigment and antioxidant power which may help reduce inflammation and protect against certain cancers. Overall, swapping some or all of the green cabbage for red is a nutritious switch.

Uses Beyond Corned Beef

While red cabbage shines in corned beef and cabbage, it can also be used in a wide range of other recipes. Try it raw in coleslaws, salads, wraps or tacos for crunch. Red cabbage maintains its texture better than green when cooked only briefly. For heartier dishes, braise, sauté, or roast red cabbage wedges just until tender as a flavorful and colorful side. It also makes a tasty bed for sausages or rich pork dishes. And don’t forget red cabbage’s classic role in German pork roast and pickled dishes.

Storage Tips

When storing red cabbage purchased from the grocery store, remove any damaged outer leaves, core, and refrigerate in a plastic bag for up to 2 weeks. For longer storage, shred or chop the cabbage then submerge in vinegar in an airtight container. The vinegar acts as a preservative for several months. You can also cook red cabbage down and freeze it for later use in corned beef or other recipes.

The Verdict on Red Cabbage

After reviewing multiple sources, there is a clear consensus that red cabbage can absolutely be substituted for traditional green cabbage in corned beef and cabbage recipes. Its vibrant color and unique peppery kick enhance the classic dish. Just adjust cooking times as needed based on the preparation method. Beyond corned beef, red cabbage is a versatile vegetable with many uses. So don’t hesitate to grab red cabbage instead of green for your next batch of corned beef and embrace this colorful twist on a comfort food classic.