Do you like this violet cabbage? I don’t like it. I tried it a couple of times but I could not eat it. It has an odd flavor.
But I heard that these red (?) cabbage goes well with apples, onions, nuts, and red wine, and it makes an excellent bed for pork, duck, and salmon. Tips are given by several recipe masters and they all conform on one aspect-choose firm, shiny heads that are as dark as possible.
Don’t overcook red cabbage or you’ll sacrifice flavor and vitamins. Ah, Iguess here lies my mistake. I overcook it like raddish. My husband used to tell me to cok the cabbage only 50 percent. He likes it that way-slight crunchy instead of too soft to bite.
Well, different tastes and different people!
