Blanched red and white cabbage
Cavolo rosso e cavolo cappuccio scottati
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1 red cabbage
1 white cabbage
salt
Cut the cabbages in half to allow the leaves to remain whole.
Cook in boiling salted water, put the lid, wait until it resumes boiling (about 2 minutes), remove the lid and drain.
The less time to cook the vegetables and the lower the loss of minerals and vitamins.
Using the appropriate metal basket, the cooking will be facilitated and much easier.
Cook separately the two cabbages, in order to get a nice even colour presentation.
When they have cooled, cut into very thin strips, arrange them side by side--but separate--on each plate and serve with a vinaigrette.
