Red Cabbage
/My rule of thumb is to always buy the more colorful version of veggies when they are available – so I always buy the red cabbage rather than green (unless the red is not available)! The extra nutrients in the red cabbage make it worth the little bit of extra cost. However - red cabbage always looks more purple than red to me.
The outer leaves come off easily enough – to roll and then cut into thin slivers for slaw, but the leaves quickly are so tightly wrapped together that they cannot be separated; I cut cross sections through the head and then cut the pile on the board until the pieces are small enough for slaw. I am always fascinated by the patterns of the white and red/purple in the cross sections.
Of course, I never use the whole head at once…and I’ve saved pieces for a few days to see how the patterns change as they age. They shrink a little as they dry…and the purple color may deepen! The white part gets bumpy and begins to look spongy!
