On a very cold February day, I checked out my fridge and while it was not bare, nor was there an overwhelming selection of food. I did notice in the back, behind the mayo and just to the right of some leftovers was a baggie containing a small head of red cabbage. I had purchased it sometime in the dim past (a week or maybe a month ago) with the intention of using some as an ingredient for soup. Never got around to it, so there it has sat ever since.
Now on this date, I decided, what the heck. It should taste just like the green variety. Right? I mean I love steamed cabbage with a little butter so I decided to give it a try. I did have the presence of mind to check the internet (I did a search) to see if there were any blogs on this subject, but came up empty. One entry alluded to the fact that red cabbage has more antioxidants and a more ‘robust’ taste, but that was about it. Ah, so a taste test is in order! (I come from a long line of ‘experimental chefs’, none of which has enjoyed a particularly long life span).
After having tried this dish, I can say without a doubt, the taste is absolutely the same! I could discern no difference in either the taste or the texture. Now, if the claim is that the red stuff is healthier for you, then that would be a plus in it’s favor. I’m not sure that’s the case here, however. Also, I can’t remember if red costs more than green and will check that out next time I go shopping.
Update: I have never gotten the chance to check out and compare the prices of red versus green. If someone out there has, please leave a comment!