Country of Origin: Holland Weight: half
Facts:It is a herbaceous, biennial plant with a short stem upon which is crowded a mass of leaves, which form the cabbage head. Red cabbage is often used because of its vibrant colour and can be eaten raw or cooked.
Storage:Keep in the fridge in a plastic bag with holes punched in it to allow air to circulate or in a paper bag.
Preparation & Cooking: Wash before use. Discard the outer leaaves, then cut in half and remove the thick stalk. Cut each half into quarters and shred. Red cabbage will turn blue when cooked unless vinegar or acidic fruit is added to the pan.
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