I had the chance to do a taste test on two varieties of cabbage. The green Primo, against the red Kalibos. Cooked, I thought that the Primo tasted more like cabbage. The advertising suggests that Kalibos is suited to shredding raw onto salads, must try that tomorrow.
Ithink the reds generally have more flavour... but as we eat it raw in salads or cooked with apples and cloves it's not a fair test. The white cabbage from the centre of drumheads tastes good in salads and coleslaw. I like sauerkraut but no one else here does.. :'(
I do, Saddad, what recipe do you use? I've never quite been able to make it taste authentic....
I grew kalibos this year and found it best raw in salads! to me it was a little tasteless cooked except when it was cooked as a slow cooked cabbage with apples and spices.
Duke :)
Quote from: small on November 10, 2010, 18:55:38
I do, Saddad, what recipe do you use? I've never quite been able to make it taste authentic....
We had a recipe from "young Tom" whose was a regular in the RAF before WW2 and whose wife came from Hamburg... sadly he's been dead about a decade and I don't know what we've done with it...
it was very good I remember...
Small are you after a recipe for cooked red cabbage? If so I could post mine, it came from my mum who picked it up when she lived in Holland. Lots of variations on a basic recipe.... probably a similar one to Saddad's :)
I understood that sauerkraut was a white cabbage, I cook red cabbage with apple and onion, lovely but not quite 'right' - guess I'll just keep experimenting...
For red cabbage we use the recipe from Delia's cooker course... :-X
Tasted Kalibos raw and cooked tonight, and think that it tastes better raw, when it has a surprisingly sweet taste and only a little cabbage aftertaste. Cooked, it does not taste as sweet.