Red cabbage is inexpensive, long storing, widely available, and strikingly beautiful. Because it takes longer to mature than other varieties, it’s also impressively sturdy. For that reason, a quick sauté can leave it unappealingly tough, so I prefer a tenderizing braise. The cabbage not only turns silky but also melts into a uniform and vivid bright purple, making it a cheerful dish to enjoy in late fall and winter, when food tends toward the brown and beige sections of the color wheel.
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