cover and continue to cook gently until the cabbage is tender, about 30–50 minutes. Do not overcook or the colour and flavour will be ruined. Taste for seasoning and add more sugar if necessary.

“I do firmly believe the science that the more colorful your diet is, the more nutritious it is,” she says. (She notes how ...

cover and continue to cook gently until the cabbage is tender, 30-50 minutes approx. Do not overcook or the colour and flavour will be ruined. Taste for seasoning and add more sugar if necessary.

"Even a small red cabbage seems to make enough to feed an army, but I can't see the point of leaving half a red cabbage lingering in the fridge," the chef says. "If you're feeding less than a ...

You can replace the red cabbage with a hard white Dutch ... for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours.

Red cabbage leaves contain a substance called anthocyanin that changes color depending on whether mixed with an acid or a base. Disposal: Dispose of all solid waste in the trash. The liquids can be ...

The perfect side: slow-cooked red cabbage with sweet and sour spices. Just the smell of it simmering on the stove brings that festive feeling to your kitchen. This recipe can be made in advance ...

"The vegetable can be sweet, savory, spicy, salty, sour, and is eaten in every culture known to man," she says. There are more than 400 varieties of cabbage, but green cabbage, red (purple ...

Red Cabbage: Fresh red cabbage forms the base of the slaw, with its vibrant purple hue and satisfying crunch. You can find ...