Think You Don’t Like Cabbage? This Jewel-Toned Dish Could Change Your Mind

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It’s often said that we eat with our eyes. If that’s the case, wouldn’t this colorful Swedish Red Cabbage be welcome on any holiday table?  The secret alchemy of turning raw “red” cabbage, which is really more or less purple, into this deep magenta is in slow caramelization, and the application of fresh lemon juice. Similar red cabbage dishes appear in the cuisines of most northern European countries, but it seems that the addition of cloves and allspice marks this as Swedish. As in so many dishes, the trick is to achieve that magical balance of salt, sweet and tart. In this recipe, I’ve offered you a range of sweet and tart quantities.  In order to achieve the full magenta which you see in the photo, you’ll probably need to add more lemon juice, which means you’ll need to add a bit more salt and sweetener as well.  For everyday meals, maybe go with the lesser amounts, but for a holiday, I’d go all out. You’ll create a dish which tastes as beautiful as it looks.

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