Description
Red or purple cabbages take longer to mature, so these types are generally not as tender as green or white varieties. Most often, pickled raw shredded red cabbage also makes a striking addition to coleslaw and traditional salads. Red cabbage can be used interchangeably in most standard cabbage recipes, but be aware that the color will leach into any other ingredients.
When cooking with red or purple cabbage, be aware that the compound (anthocyanin) that gives the cabbage that beautiful color will also turn blue when it is cooked along with any alkaline substance. Since tap water is often full of alkaline minerals such as lime, be sure to add about one teaspoon of an acidic agent—such as lemon juice, vinegar, or wine—to the pot when using tap water
