Kitchen Garden Forum

A few years ago one of my brussels sprouts turned out to be a red cabbage and it seemed to completely escape caterpillar damage. This year I have 3 red cabbages plus 6 green ones and 6 calabrese. The latter 2 have had large white eggs laid, but not the red cabbage. I wonder if they avoid them because of the colour?

We have certainly found over the years that red cabbage is never eaten by caterpillars even when green brassicas on either side are attacked. So, presumably, as you say, Colin, it is the colour (or the chemicals associated with it) which puts them off.

Another bonus is that red varieties are also less attractive to whitefly

And some people, too!

Oh, why, OH?

Dear Monika, i think it could have more to do with the way it has been cooked.

In which case, OH, you must try slow cooking red cabbage with apple, shallots, red wine and two or three cloves. It tastes even better when re-heated and re-cooked.

Dear Monika, i will pass that onto cook, so thank you, i might even be converted.

Unfortunately slugs seem to be colourblind and find find red just as tasty as green cabbage!
Agree with your recipe for cooking red cabbage, Monika - this is how we do it and it makes a great vegetable dish

John

John wrote:Unfortunately slugs seem to be colourblind and find find red just as tasty as green cabbage!

John

So eat the slugs

Slug Fritters

Ingredients

10 freshly slaughtered slugs cleaned of all outer mucous
1/2 cup of cornmeal
1/2 cup of high protein flour
3 eggs
2 egg yolks
1/4 cup of heavy cream
4 tbs. Of butter
4tsp.of sour cream

Instructions

First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream.
Yields 4 servings.

alan refail wrote:

John wrote:Unfortunately slugs seem to be colourblind and find find red just as tasty as green cabbage!

John

So eat the slugs

Slug Fritters

Ingredients

10 freshly slaughtered slugs cleaned of all outer mucous
1/2 cup of cornmeal
1/2 cup of high protein flour
3 eggs
2 egg yolks
1/4 cup of heavy cream
4 tbs. Of butter
4tsp.of sour cream

Instructions

First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a sauté pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream.
Yields 4 servings.

That sounds delicious Alan

Can you just confirm whether I should use the little black keeled slugs, or the big 6 inch orange jobbies

As we get large snails rather than slugs, presumably I could use those after wheedling them out of their shells ........

You are all horrible and cruel!

Colour blind small white! Picked 3 small, bright green caterpillars from one red cabbages. Very easy to see. Obviously didn't read this forum.