Red cabbage is a true all-rounder. The spicy herb makes its big appearance, especially in winter. The vegetables are a delight as a side dish with goose, chicken or duck; dressed with cranberries or apples, they are part of the basics of the Christmas menu. The red cabbage with its strong color is not only a culinary enrichment, but also provides plenty of color on the plate. Whether raw as the main ingredient in an Asian-inspired salad, baked in a casserole or served with a filling of your choice – there is almost nothing that doesn’t suit the red herb.
How about, for example, an aromatic red cabbage pasta with pumpkin seeds, sour cream and fresh herbs? Quickly prepared, warming and intensely flavored, the dish impresses in every way. Another bonus: the unique pink color, which also makes the recipe a visual hit.
Tip: If you like it warm, heat the pasta again briefly in a pan.
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