Friday, 26 September 2008

Red Cabbage

The red cabbage, as I said, looks exquisite, especially when you slice through it and expose the inside. However, it's a different matter when you come to cook it. Or, should I say, it still looks beautiful - all mauves, sea-greens and blues - but you hardly want to eat the stuff. I've been eating it, however, and it tastes exactly the same as green cabbage, it just looks really weird on the plate.

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