Argo cornstarch, bacon, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, crushed red pepper flakes, currants, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granulated sugar, green cabbage, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, parmesan cheese, pasta with cabbage, penne pasta, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red cabbage, red wine vinegar, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Did you know red cabbage changes its color according to the pH value of the soil? That’s why there is such a large variety of colors; those different shades of dark red, purple and blue. I love adding red cabbage to my meals – not only because of the color, but also because it is so good for you! There’s plenty of nutrients in this vegetable. For example it has twice as much iron and ten times more vitamin A than its more common cousin, the green cabbage.
I know some people don’t like to use red cabbage because they feel like the color will mess up the whole dish and it’ll turn blue instead of that beautiful red or purple. You can prevent that by adding a touch of vinegar or lemon into the pot when cooking. In this lovely pasta dish, lemon was used and you can see how incredibly beautiful it turned out!
Recipe and image courtesy of The Splendid Table.
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