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Article: red cabbage
- Article from:
- The Sunday Herald
- Article date:
- February 27, 2000
- Author:
CopyrightCopyright 2000 The Sunday Herald. Provided by ProQuest LLC. (Hide copyright information)
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AS THE daughter of an art teacher, my early memories of red
cabbage are from dusty still life arrangements, cut in half and
placed beside a vase of greenery or an old violin. We must have
eaten it at some stage, but the taste has left no imprint. It is the
vivid purple and creamy-white patterns of its cut edges that remain
vivid.
These striking good looks are probably the red cabbage's worst
enemy. All too often it is used to provide colour and contrast, with
little or no regard to its flavour. Its purple streaks pop up in
bags of mixed salad leaves, stir fry packs and, most unpleasantly,
at buffets or salad bars where there is a perceived need to offer
visual variety. Coarsely chopped red ...