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Anthocyanin question

greygarious | Jan 11, 2010 02:22 PM

I have two small heads of cabbage, one red and one basic green one. I have plenty of recipes, including sweet&sour braised cabbage, a favorite of mine. I've made it with either or, but not both. If I use part red and part green, will the red stain the green or will I get a more visually appealing two-tone braise?

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