Hometown Recipes

Recipes

Green cabbage   Cabbage is quite versatile.  You can cut it into chunks, boil it, and serve it with corned beef or other fatty meats.  You can also use cooked leaves as wrappers for meat fillings, or shred raw ones for Cole slaw.    Select heavy heads of cabbage that have shiny leaves.  

Red cabbage   Red cabbage tastes just like green cabbage, so your choice between them depends largely on which color you prefer.  One problem with red cabbage, though, is that the color tends to bleed and discolor surrounding foods.   Select heavy heads of cabbage that have shiny leaves.