Description
Red, or purple, cabbage owes its colour to anthocyanins, pigments that change shade with acidity: with vinegar or lemon it turns bright magenta, with bicarbonate of soda it can turn blue.
Raw and very thinly sliced it is crunchy and slightly peppery; pickled sweet and sour it becomes a bright side dish; braised with apples and spices it is sweet and comforting. In a savoury strudel, with raisins and vinegar, it is a little surprise.
Raw and very thinly sliced it is crunchy and slightly peppery; pickled sweet and sour it becomes a bright side dish; braised with apples and spices it is sweet and comforting. In a savoury strudel, with raisins and vinegar, it is a little surprise.
