Red Cabbage with Parmesan & Garlic

Red cabbage is also known as purple cabbage. The red-purple color of the leaves is caused by the plant’s pigments, which turn either more red, or purple, depending on the pH level of the soil. So the location of a cabbage plant determines its color. In order to retain the nice red tint while cooking them, you can add a splash of acid; my mother used ketchup (for the sweet-sour effect), but a splash of vinegar (and some sugar) works as well. Otherwise the cabbage will turn blue when cooked.