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1 green apple, cored and coarsely chopped; 1 medium-sized head red cabbage, shredded; 1 / 4 tsp ground clove; 2 tbsp apple cider vinegar; 2 tbsp water; salt to taste (about .5 tsp) pepper to taste ...
The juice of red cabbage can be used as a homemade pH indicator, turning red in acid and green/yellow in basic solutions. When cooking, red cabbage will normally turn blue; adding vinegar or acidic fruit to the pot is necessary to retain the cabbage's red colour. [4] Red cabbage needs well-fertilized soil and sufficient humidity to grow.
Cabbage is one of the most affordable and long lasting greens you can buy. A whole head of fresh cabbage will last in the fridge for two weeks or longer when stored properly.
Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes. 2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. 3. Scrape the cabbage over the pasta.
Also, the compound that gives purple cabbage that vibrant color can turn blue when mixed with any alkaline substance—which most tap water contains. Simply add some acid to the recipe-like lemon ...
It is similar to sauerkraut, with the difference that it is prepared through the lacto-fermentation for several weeks of whole heads of cabbage, not separate leaves or grated mass. No vinegar or boiling is required. It is a homemade food preserve, commonly prepared in large barrels filled with whole cabbage heads and water salted with sea salt. [2]
Some recipes substitute cabbage with kale. [4] There are many regional variations of this staple dish. [5] It was a cheap, year-round food. [6] [7] It is often eaten with boiled ham, salt pork or Irish bacon. As a side dish it can be paired with corned beef and cabbage. [3]
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