Why your red cabbage turned blue (and how to fix it) (2024)
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The compounds that give fruits and vegetables their red color are very sensitive to acidity. As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you sauté red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color.
For this same reason, you may have seen a blue circle around the cherries in cherry muffins. To prevent this discoloration, add a little lemon juice or use an acidic ingredient like sour cream or buttermilk in the muffins.
Even walnuts have some of these compounds just under their skins so walnuts can discolor a dish or give it a blueish cast. It is easy to prevent this discoloration from walnuts -- just roast the nuts before using. The temperature in roasting is high enough to convert these compounds to others that do not change color.
As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you sauté red cabbage, the acids evaporate off and it can turn blue. All you have to do is add lemon juice or vinegar to bring back the bright red color.
When cooked in an alkaline liquid like water, red cabbage turns blue. Adding vinegar, lemon juice, or another acid helps the cabbage to retain its red-purple color. Vinegar is also a bright flavor complement to the bold, earthy taste of the cabbage.
Red cabbage that's gone blue isn't any less delicious or nutritious, but it might not look as appetizing on the plate. Not to worry: This natural phenomenon has an easy fix, and that's adding acid in the form of wine, vinegar, or lemon juice, which will restore the cabbage to its rosy color.
Before cooking, remove any tired or discoloured leaves and always cook red cabbage with a little vinegar. This preserves the beautiful purple colour – without it, the cabbage will turn blue!
Pigments called anthocyanins, including those in red cabbage, can produce a blue color. But they're not very stable, and they have a lot of purple undertones, Denish says. The latter becomes a problem when blending it with yellow to create green.
Results: The cup with baking soda will turn blue, the water cup will turn violet and the vinegar cup will turn red. There may be slight color variations based on the type of water used in the pH indicator and the water used in the cups.
The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).
Red cabbage water contains a molecule called flavin that reacts to acid/alkali and changes the color of your dye. If you want more pink, add an acid like white vinegar. If you want the dye to be more blue, add an alkali like baking soda.
The compounds that give fruits and vegetables their red color are very sensitive to acidity. As long as they are acidic they stay red, but when they become non-acidic they turn blue.
Red cabbage that's bad often has noticeable discoloration like a faded color or especially dark patches. You may also notice a strange or off smell if red cabbage is spoiling. Red cabbage should feel firm and robust, but if it starts to feel slimy or overly soft, it's likely past its prime.
Storage. Cabbage should be stored at 32 degrees Fahrenheit with a relative humidity of 90–95 percent. Cabbage should be refrigerated and not brought out to room temperature until just before use.
Lock in the colour by adding a touch of vinegar when cooking red cabbage in water. This stops the lovely deep purple hue from running. Don't be too heavy-handed with red cabbage. A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon.
Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.
Purple cabbage is a nutrient-rich vegetable linked to a variety of health benefits. These include reduced inflammation, a healthier heart, stronger bones, improved gut function, and perhaps even a lower risk of certain cancers.
When anthocyanin comes in contact with the hydronium ions in an acid it turns pink, and when it comes in contact with the hydroxide ions in a base it turns blue or green.
Red cabbage contains pigments called anthocyanins. These pigments give the purplish colour. On the right side is the general chemical structure of anthocyanins. R1 and R2 can be different chains, like H, OH and OMe.
Steaming: Steaming is one of the best methods to preserve the nutrients in cabbage. It allows the cabbage to cook through without direct contact with water, minimizing nutrient loss. Cut the cabbage into wedges or shred it, and place it in a steamer basket over boiling water.
Either wrap it tightly in plastic wrap, in a large plastic bag, or in an air-tight container in your crisper. This will help to lock in your cabbage's natural moisture and reduce oxidation. Cut cabbage should be used in 2-3 days.
One of the simplest ways to keep your beautiful red cabbage from turning a lackluster blue when you cook it is to add a mild acid, such as vinegar or lemon juice, to the pot while preparing it. If you like lime better than lemon, it's an option too since it too is acidic.
Cabbages are generally easy to look after, but take care to cover them with fine-mesh netting to protect from pests. Provide consistent moisture, feed to boost growth and remove any faded outer leaves regularly.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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