How to make Red Cabbage puree ?

Red Cabbage puree

Red cabbage puree or sauce is a puree of red cabbage made by either boiling or sautéing the cabbage shreds and grinded into fine puree with flavorings and aromat and thickened with agar agar or xanthum gum.

There are different ways to make red cabbage puree. One is through boiling and then grinding and reducing them using agar agar or xanthum gum.

Second way is using sautéing all ingredients such as butter, cabbage, wine and stock and herbs and then grinding them and straining.

Here I have given detailed explanation of first method but I have included the images of sautéing version also. The major difference between two methods is the color difference.

How to make Red cabbage puree?

Difficulty:IntermediatePrep time: 14 minutesCook time: 10 minutesTotal time: 24 minutesServings:4 servingsCalories:300 kcal Best Season:Available

Description

Red cabbage puree or sauce is made from fine puree of red cabbage, stock, red wine and flavorings and xanthum gum and used as plating sauces. It is widely eaten with seafoods as they pair easily with seafoods, cheese etc.

Ingredients

Instructions

  1. In a pan , boil water for red cabbage. Shred the red cabbage and add it in boiling water and cook for two minutes and strain it and put in cold water to retain some color.
  2. Once cooled, in mixer or blender, add the boiled red cabbage, red wine and vegetable stock and grind it into fine puree and strain it completely using siever.
  3. In a pan , add butter and red cabbage puree ( 100 ml) and add salt and agar agar or xanthum gum.
  4. Let it cook for 2 minutes till it becomes as thick and it coats the back of the spoon.
  5. Cool it and store in container and can be used up to 7 days.

Notes

  • Red wine adds the acidic flavor which gels easily with the red cabbage.
  • For every 100 ml juice extracted 3-5 grams agar agar is used depending on the strength of agar agar.
  • Xanthum gum can also be used 3 grams instead of agar agar.
  • Butter adds the shininess and also gives extended shelf life.
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Recipe nutrition

Nutrition Facts

Serving Size 20g

Servings 6


Amount Per Serving
Calories 18
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.9g5%
Cholesterol 4mg2%
Sodium 339mg15%
Potassium 34mg1%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.8g4%
Sugars 0.6g
Protein 0.2g1%

Calcium 1 mg
Iron 1 mg
Vitamin D 5 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Storage

It can be stored in a air tight container and in refrigerator for up to 7 days and we do not recommend in storing in freezer as we prefer it fresh and it is also easy to make at any time.

Every time you use from refrigerator , cool it down in room temperature and then back to heat and make it warm and then use it.

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I am a culinarian and experienced in knowledge of world cuisine. Specialized in Indian rustic cooking and modern molecular Gastronomy. I am here to share my experience and recipes that I learned and experienced and experimented throughout to everyone so everyone can have a great meal time with their loved ones. I tend to learn more and share more in the food world.

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