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.
Friday, 26 September 2008
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