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Tangy Red Cabbage
tasty. we steamed the cabbage as one reviewer suggested and also added the sesame oil and seeds, which i would definitely do again.
next time i might make either raw, as the original recipe suggests or run under cold after steaming or blanching. it got a little too "slawy" but the flavor was great.
agree that rice vinegar might be more consistent with the other flavors
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Reviewed On:
Mar. 7, 2011
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