We love the recipe and I've made several times. It really gets 4 stars for flavor, but 2 stars for appearance. I think the photo provided is food styling at is finest, because to really achieve the bright vibrant colors, I think you would have to steam, dunk in ice cold water, and then warm up to stir fry at the end. Following the recipe, the colors are muted and the onion becomes much more transparent. It is truly delicious otherwise.
Linguine with Red Cabbage
Chichafresca Posted: 09/11/13