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Article: Red Cabbage Revival
- Article from:
- Jerusalem Post
- Article date:
- November 13, 1998
- Author:
CopyrightProvided by ProQuest LLC. (Hide copyright information)
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Faye Levy
Jerusalem Post
11-13-1998
Red cabbage is a healthy "green." Although it is highly recommended by nutritionists, I was surprised that students in my cooking classes rarely used it.
Most of them did not consider red cabbage suitable for quick cooking because the recipes they had come across called for lengthy braising, sometimes for two or three hours. Some tried boiling red cabbage the way they prepare green cabbage, and discovered that it turned an unappealing blue.
I pointed out that cooks in northern and eastern European countries had found the formula for cooking red cabbage. In Denmark, Holland, northern France, Germany, Hungary and Poland, red cabbage is sauteed in ...
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Article: When It Comes to Red Cabbage, More Is Better.
M2 Presswire;
February 28, 2008 ;
700+ words
... ... Research Service: When It Comes to Red Cabbage, More Is Better(C)1994-2008 M2 ... scientists have identified 36 anthocyanins in red cabbage, including eight that had never before ... consumed three different amounts of cooked red cabbage along with a full diet of carefully ...
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