Red cabbage or red cabbage? What the traditionally softly stewed side dish is called with goose, duck or roast does not depend solely on whether it is served in southern or northern Germany. The pH value of the dish is decisive for the color that gives it its name: if it is in the more acidic range, for example due to the addition of vinegar or apples, the plant pigments, the anthocyanins, appear reddish. If there is no acid, the dyes change to violet-bluish.
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