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Modro cabbage – about the history of the red head
Silesian cuisine does not exist without modra cabbage. It is a classic accompaniment to roulades and noodles, the taste of which is known to anyone who has had a chance to taste a Silesian dinner at least once. But where did this purple heroine of our plates actually come from? And why is it said “modro” in Silesia, even though it is red in color?
Cabbage that changes color
Let’s start with a riddle. Modro cabbage is actually red cabbage, but why is it called “modra” in Silesia? The answer lies in the chemistry! The pigment present in cabbage – anthocyanins – changes color depending on the pH. In an acidic environment (for example, when vinegar or apples are added), cabbage takes on an intense red color. On the other hand, in an alkaline environment it becomes bluish, falling into purple. In the past, different varieties of vinegar were used in Silesian homes, and depending on the region, you could find cabbage more red or just “modra” – that is, bluish. This is how the name that still reigns in Silesian kitchens came about.
Silesian ways to make modra cabbage
Modro cabbage is not only color, but also taste. Its secret lies in the perfect balance of sweetness and acidity. In Silesia, it is prepared with vinegar, sugar, apples and often bacon, which gives it a depth of flavor. In the past, housewives stewed it in lard or butter, and a spoonful of honey was a secret ingredient. In some homes, cinnamon was also added to enhance its natural sweetness.
From field to plate - the history of the red head
Red cabbage is native to Europe and was known as early as the Middle Ages. In those days it was valued not only for its taste, but also for its health properties – it was said to strengthen immunity and improve digestion. In Silesia, it became an integral part of workers’ cuisine, because it was cheap, filling and easy to store. It could be pickled for winter, boiled, stewed or served raw. Over time, it became a symbol of Christmas and Sunday dinners – because what’s a roulade without red cabbage?
Modro cabbage today - a classic with a modern twist
Although modro cabbage is associated with traditional cuisine, modern chefs are able to give it a modern twist. It is increasingly appearing in salads and even in burgers as a contrasting addition. The vegan version adds smoked prunes instead of bacon, and maple syrup instead of sugar. But regardless of the variations, one thing remains the same – it’s a flavor that for generations has been associated with home, warmth and Sunday dinner.
