Red cabbage, which leans more to a purply-pink than actual red, is a gorgeous sister of green (or white) cabbage. It has a slightly more peppery flavor. Pretty and tasty in slaws, it also stars in braises.
1 head = about 1 1/2 lb.
Choose heads that are heavy and firm. Avoid any with a dried or cracked stem, which indicates an old cabbage that?s liable to be bitter.
Remove any wilted outer leaves before slicing or shredding. Remove the tough inner core as well. The coloring that makes red cabbage so pretty (and looks great in salads and slaws) fades with cooking to a drab gray. But cooking red cabbage in an acidic liquid such as wine or vinegar does help the vegetable retain its color.
Store red cabbage whole in the refrigerator where is can keep well for at least 2 weeks.