Can green cabbage substitute for red
I have a recipe for braised red cabbage that I want to try. It is red cabbage, bacon lardons, and yellow onions braised in chicken broth with brown sugar, cider vinegar, and dijon mustard. When I went to the grocery to purchase red cabbage, all they had was the usual green cabbage (another of the charms of living in a small town!). Is there much difference between the flavor of red cabbage and green cabbage? Can I make the dish with green cabbage without it tasting bad?
Here is a link that might be useful: Braised Red Cabbage with Bacon