COOKING WITH RED CABBAGE

Cooking with red cabbage - Mad mama cooking games - Cooking times for pressure cooker

The red cabbage (Brassica oleracea var. capitata f. rubra) is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation. Its leaves are coloured dark red/purple.

Higher than green cabbage in nutrients, especially magnesium.

cabbage plant with a compact head of reddish purple leaves

(cook) prepare a hot meal; "My husband doesn't cook"

Food that has been prepared in a particular way

the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

(cook) someone who cooks food

The practice or skill of preparing food

The process of preparing food by heating it

POMMERY GRAIN MUSTARD ICE CREAM, RED CABBAGE GAZPACHO

I had previously had a homemade sample of this interesting presentation, so I approached the original version with much curiosity. Visually very appealing, the smooth quenelle of aromatic grainy mustard ice cream sat in the middle of a gorgeous claret pool of red cabbage gazpacho. The textural contrasts of the denser, smooth and creamy egg-based custard (whose heat was subtly masked due to the dairy base – ah, built in ingenuity?) to the thin, slightly tannic chilled soup were refined and subtle in themselves, while the brunoise of celery or cabbage hidden in the gazpacho made it homey and rustic. A little went a long way as I can't imagine having a large bowl of this, but in the portion we were served it was both fun and tasty.

Sausages with caramalised Red Cabbage and Red Onion

bless the reutnr of the vegebox .... meant a great season dinner last night .... chop red onions, cabbage and an apple put in the bottom of Le Crueset pot slosh over balsamic vinegar a little sugar and some apple juice .place sausages on top . Cook at 220deg for 30 mins with the lid off for first 20 and then on for last time... alternatively a very low heat for as long as you want..... the fat from the sausages caramalises with the other ingredients ..... and its just stunningly good ...also fantastic cold in sandwiches. had two sausages and then another at 3am from the fridge extra greedy.....

CHICAGO COOKING

COOKING WITH RED CABBAGE - COOKING WITH

Cooking With Red Cabbage

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