Another way to use up a red cabbage easily, quickly and deliciously. If you already knew how to stir-fry noodles, it’s just another version!
I like to think peperoncino is the Italian way of chow mein with fragrant garlic infused oil and chilli. Chow mein and peperoncino are both versatile and forgiving, hence its popularity. So, I thought, ‘why not put some red cabbage in it?’
Red cabbage’s taste is subtle and not distinct. To me, it’s more like an embellishment because of its beautiful colour. It needs some help when cooking. Besides peperoncino’s vital parts – garlic and chilli, I like to add mushroom and tomato as well.
Mushroom plays a key part since it contains amino acids, an important part of the umami taste; while tomato offers mild acidity which can uplift the overall taste.
A Small Note of Cooking Red Cabbage
Red cabbage changes colour when encounters acidity or alkalinity due to the reaction of anthocyanin. It turns RED when surrounded by most of the veggies and fruits; turns BLUE if alkalinity presents, like rice noodle, fish; and it will stay purple if the surrounding is neutral.
That explains why red cabbage is always being cooked with something sour like the famous German Red Cabbage.
Red Cabbage Peperoncino Recipe
Ingredients
Serves 1
- 80 g spaghetti
- 50 g red cabbage, sliced
- 3 large mushroom, sliced
- 6 cherry tomatoes, halved
- ¼ onion, sliced
- 2 cloves garlic, sliced
- 1 dried chilli, deseeded
- olive oil
- salt and pepper
- small handful of fresh parsley, chopped
- juice of ¼ lemon
How to Make
- Bring a pot of salted water to the boil and cook the pasta.
- Heat 2 tbsp of olive oil in a pan, cook the onions, garlic and chilli over low heat until fragrant.
- Add mushrooms and tomatoes to cook until softened. Press the tomatoes to let the jelly release and integrate with the sauce. Tip in the red cabbage as well and season with salt and pepper.
- When the red cabbage is wilted, use a pair of tongs to lift the pasta directly into the pan. Give everything a quick stir. Have a taste and adjust with salt and pepper.
- Before serving, freshly squeeze in lemon juice and garnish with parsley, enjoy!
