Step 1 / 6
Slice
thin, 2–3 mm ribbons
red cabbage quartered, the hard white core cut out and discarded, then shredded across the leaf — thick shreds stay leathery long after the liquid has gone, and leftover core never softens at all
Step 1 / 6
thin, 2–3 mm ribbons
red cabbage quartered, the hard white core cut out and discarded, then shredded across the leaf — thick shreds stay leathery long after the liquid has gone, and leftover core never softens at all