Originally Posted by Whiskadoodle
I am so glad you once again refer to the red cabbage recipe. It has been highlighted before. I just never went to the original post. Actually, there are comments in both above recipes.
How crisp is the cabbage when served. I woud guess not much after the long simmer. I so rarely have red cabbage. They had cute sizes the other day at the market, barely noticeably bigger than a raddichio. My Gramma would be pleased if I should try this.
You should give this a try. It's really handy to have in the fridge for when you don't feel like cooking vegis.
It also works as a garnish on sandwiches. No, it's not crisp like fresh cabbage, but I have had restaurant cole slaw that was no crisper.
And, it tastes really good.