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Article: Red cabbage salad
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- November 10, 1994
CopyrightCopyright 1994 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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Face it; cabbage gets no respect. On occasion, it's even used in
a type of urban biological warfare. We know of serious passive
resistance in Cambridge apartments-gone-condo where aroused renters
cooked the aromatic vegetable for weeks to discourage condo buyers.
Yet the pleasant, homey veg is in the cruciferous family -- along
with broccoli and cauliflower -- known as dietary aids in cancer
prevention. More important for gastronomes, when properly prepared,
cabbage retains a succulent, almost nutty flavor, an appealing bright
color and a crisp texture.
We rarely find cabbage in restaurants, though occasionally it shows
up as coleslaw or as a component in New England boiled dinners. ...