In Minnesota, we have a shredded broccolistcabbage mix (raw in a plastic bag) 
that I use when I make coleslaw.

Juliette

----- Original Message -----
From: Naima Leigh via Cookinginthedark  <cookinginthedark@acbradio.org>
To: cookinginthedark@acbradio.org
Date: 09/03/2016 8:20 am
Subject: Re: [CnD] Red cabbage:

>
>
> Then where do you get it? Like what kind of store and how does it taste? How 
> do you fix it? Does anyone have any recipes for this new vegetable too me.
> 
> Thank you
> 
> Naima
> 
> -----Original Message-----
> From: Becky McCougle via Cookinginthedark 
> [mailto:cookinginthedark@acbradio.org] 
> Sent: Saturday, September 03, 2016 6:30 AM
> To: cookinginthedark@acbradio.org
> Cc: Becky McCougle
> Subject: Re: [CnD] Red cabbage:
> 
> you can't get it in a jar and it's really good it has to be refrigerated
> 
> Sent from my iPhone
> 
> > On Sep 3, 2016, at 12:48 AM, Brenda Mueller via Cookinginthedark 
> > <cookinginthedark@acbradio.org> wrote:
> > 
> > Is there such a thing as red cabbage in a can?
> > 
> > Not the regular ones, but the red cabbage? I always seem to have had red 
> > cabbage away from home and assumed that it's a special breed of cabbage.  I 
> > like it; I just never made it.  So is red cabbage different cabbage or 
> > regular cabbage that is prepared in a special way? Now that I'm retired, I 
> > won't eat any red cabbage unless I make it.  When I was working, I got it 
> > at the cafeteria every time I saw it on the menu.  
> > 
> > 
> > Brenda Mueller 
> > 
> > 
> > 
> > Sent from my iPhone
> > _______________________________________________
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> 
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