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Can green cabbage substitute for red

Posted by bbstx (My Page) on
Sat, Oct 16, 10 at 19:14

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


Follow-Up Postings:

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RE: Can green cabbage substitute for red

I can't say as I've ever noticed a difference between the two in terms of flavor. Go for it.


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RE: Can green cabbage substitute for red

If they taste the same, I figure the worst that can happen is the green cabbage will lose its green-ness with the long cooking time, the brown sugar, and the mustard. Since "presentation" is lost on DH, that is not a problem. :-)


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RE: Can green cabbage substitute for red

As I thought would happen, the color of the green cabbage when braised was most unappealing. It was a brown mess. Also, if anyone uses the recipe I attached above, you might want to reduce the amount of mustard. I found the mustard taste to be overwhelming. If I were to make this recipe again, I would either cut the amount of mustard in half or just eliminate it altogether.


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