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as being pickled or turned into a robust warm salad.
Always choose a firm head of red cabbage. One way of testing is to press on it gently, if it retains an imprint, it is old and not worth purchasing.
To prepare any head of cabbage, pull away the loose outer leaves. Cut it in half and then cut away the base of the stem in a deep “V” shape to get rid of the core and then shred, cut with the grain to whatever thickness you desire. Or simply remove wilted outer leaves, wash, cut into four wedges, remove stalk and you are ready to cook.
Cook cabbage uncovered, in a small amount of boiling water two minutes. Cover, cook six to eight minutes for wedges, three to five minutes for pieces or until crisp-tender. You can also steam cabbage wedges for 10 to 12 minutes.
Fried cabbage is a low-cost dish that has been around for a long time. It’s fast to fix and tastes great beside
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