This is an important festive dish of Sri Lanka. It’s tinted with saffron, cooked in coconut milk and tends to be generously garnished. The following is one example, there are many others, every cook uses their own spices and quantities.
Red cabbage my grandmother’s way
January 18, 2011 by Leave a Comment
Red cabbages come in all sizes. It’s a dense vegetable, and goes a long way. And because you use every bit of it, there’s no waste. A large one will be enough for several helpings with enough left over to freeze for another time. Cooked red cabbage freezes well, so it doesn’t really matter how […]
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