Each and every spring when I plant my vegetable garden, I place red cabbages at the corners of my "formal" garden beds.
My garden will NEVER rival the Château et Jardins de Villandry in France, but I am rewarded by the end of the summer with more red cabbage than I know what to do with.
So, what do I do with the red cabbages that aren't given away to friends? This season, I've been making Apple-Cabbage Slaw with Crystallized Ginger. It's easy, fresh, and delicious. And I always add more julienned apples than the original recipe calls for. Here's my version...
• Apple-Cabbage Slaw with Crystallized Ginger