I've subscribed to Terra Firma Farms here in Northern California and picked up my first box yesterday. I dragged it home and opened it with great expectation. Besides the lovely things I know what to do with, there is a fairly substantial head of red cabbage. I've only cooked with this once before when I tried to recreate a shrimp and cabbage slaw I had at a local restaurant and my home version turned out, well......overly cabbagy. It was just too raw, even though it was a slaw. Does anyone out there have any ideas?
Thanks in advance.