| You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read. We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc. Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page. Thank you for stopping by. Join our community! In case of difficulty, email worldwideseniors.org@gmail.com. If you're already a member please log in to your account to access all of our features: |
| Red Cabbage | |
|---|---|
| Topic Started: Nov 23 2014, 02:59 AM (105 Views) | |
| brodie | Nov 23 2014, 02:59 AM Post #1 |
|
Small Star Member
|
Heard so many good things about red cabbage, so, bought one about 3 wks ago, it is laying there in the bottom of my fridge veggie drawer cause I don't know what to do with it. unsure112 Have found several red cabbage sweet and sour recipes or German red cabbage recipes, none really sound that appealing to me. Does anyone work delicious wonders with red cabbage? |
![]() |
|
| Darcie | Nov 23 2014, 03:07 AM Post #2 |
|
Skeptic
|
My daughter uses it all the time, she never makes a salad without some in it as she believes in the health benefits of it. I have boiled it in wedges and put butter and salt and pepper on it, very good. |
![]() |
|
| Bitsy | Nov 23 2014, 03:17 AM Post #3 |
|
Veteran Member
|
My favorite little German restaurant has a great red cabbage dish, sautéed bacon, onions, shredded cabbage and little vinegar and sugar. |
![]() |
|
| Darcie | Nov 23 2014, 03:52 AM Post #4 |
|
Skeptic
|
That really sounds good, will tell my daughter about this when I go to Montreal. |
![]() |
|
| Olive Oil | Nov 23 2014, 07:43 AM Post #5 |
Gold Star Member
|
I've tried adding it to coleslaw but it bleeds and ruins the dish's appearance. It's great however, in a tossed salad. |
![]() |
|
| angora | Nov 23 2014, 09:12 AM Post #6 |
|
WWS Book Club Coordinator
|
I had red cabbage and duck somewhere. It was ok. |
![]() |
|
| wildie | Nov 23 2014, 02:45 PM Post #7 |
|
Veteran Member
|
I just made soup from an ordinary white cabbage. It seems rather blah and I'm wondering if red cabbage might be a better option for flavour? |
![]() |
|
| Darcie | Nov 23 2014, 03:22 PM Post #8 |
|
Skeptic
|
Having tasted both in my daughter's salads I find no difference in taste at all, raw that is. I like steamed cabbage with butter and pepper on it. |
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Our favorite Recipes · Next Topic » |






5:48 AM Jul 14