Weekend Herb Blogging # 11 - Red Cabbage
December 17, 2005 | Filed Under Weekend Herb Blogging
Red cabbage is also known as Red Kraut or Blue Kraut after it’s prepared. Its leaves are originally mauve colored. However, depending on the pH value of the soil, it can have a different color (redish or bluish). The way it’s prepared in a meal also affects its color.
I mentioned in my 10 Favorite Foods meme that I liked salads. Here’s a nice simple Red Cabbage Salad recipe from The Kitchen Journal. Very tasty. Thank you, Grace!
Check out Kayln’s Kitchen, on Sunday, for a list of the other fun Weekend Herb Blogging posts. Thanks, Kayln!
Paz
Ingredients:
½ clove of red cabbage (finely shredded)
2 carrots ( grated )
1 white onion ( finely sliced)
2 teaspoons lemon zest (grated)
Juice of 1 lemon
Salt and pepper
6 Tablespoons olive oil
Preparation:
Blanch shredded red cabbage in salted boiling water for 5 seconds and drain in a colander.
In a mixing bowl, mix cabbage, carrots, onion, and lemon zest.
Toss with your fingertips to combine all the ingredients.
Add lemon juice and season with salt and pepper to taste.
Drizzle olive oil.
Toss altogether again until well combined.
Serve as side dish.
The other ingredients that go along with the Red Cabbage Salad
*Started by Kalyn, the only rule for Weekend Herb Blogging is that participants may blog about herbs, plants, vegetables, or flowers.
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