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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.
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Since red cabbage has a tendency to turn a blueish color when cooked, adding acid (in this case, apple cider vinegar) helps retain its redness. Ingredients 2 tbsp butter or coconut oil
Cooked red cabbage is 91% water, 7% carbohydrates, 1% protein, and contains negligible fat (table). It has a high content of vitamin C and vitamin K , containing 44% and 72%, respectively, of the Daily Value (DV) per 100-gram amount, and is a moderate source of vitamin B6 (17% DV) (table).
A hexamine fuel tablet (or heat tablet, Esbit) is a form of solid fuel in tablet form. The tablets burn smokelessly, have a high energy density , do not liquefy while burning and leave no ashes . Invented in Murrhardt , Germany , in 1936, the main component is hexamine , which was discovered by Aleksandr Butlerov in 1859.
Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
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 ...
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