Of Red Cabbage and Forgiveness

Red cabbage is a very forgiving vegetable.  It sits patiently for weeks and weeks and weeks in the back of my refrigerator, waiting for me to feel like cooking, never complaining, never growing soft or moldy.  Its outer leaves may shrivel and darken, but peel them away and the cabbage beneath is fresh, crisp and vibrant. In cold weather it is wonderful simply cooked with apples and onions, and in warm weather it’s delicious raw, shredded finely and dressed with olive oil and vinegar.  Made in advance, red cabbage salad becomes even tastier with time.   Shredded Red Cabbage and Carrot Salad   3/4 pound red cabbage, cored and...