Luckily, it’s anything but boring.
From indulgent tacos and pulled pork sandwiches to hearty red cabbage stews, moving through simple (yet delicious) salads and sweet and sour sides, red cabbage always manages to find a place on our table.
And among many preparations, one stands out: the (rainbow) red cabbage puréed soup.
Not everyone knows that the anthocyanins that make the cabbage naturally purple hide a secret: mixed with certain acidic ingredients, they change color. In the Ruffoni family, we use this fun, science-based trick to prepare a scenographic (yet oh-so easy to make) soup that never ceases to leave our guests speechless.
Because we firmly believe there is no need to always pick complicated recipes. Sometimes even the simpler ones, served in the right way, can become conversation starters.