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Red cabbage

The distinctive dark purple colour of red cabbage adds a beautiful splash of colour to a variety of savoury dishes. It benefits from long, slow cooking methods to bring out its mellow flavour. Choose red cabbage that has crisp-looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.

How to Use

Red cabbage can be served raw or cooked. Raw red cabbage can be served in salads or pickled in vinegar to serve with cold meats and baked potatoes. Serve braised red cabbage cooked with apple and brown sugar as a side dish to accompany beef, pork or game dishes or include in stir-fries.

How to Prepare

Remove any damaged outer leaves and cut the cabbage in half and then into quarters, cut off the hard white core from each quarter at an angle. Slice and wash thoroughly.

How to Cook

Red cabbage is best braised, unlike other types of cabbage it does not spoil if overcooked. To braise red cabbage, layer the prepared red cabbage, 1 diced cooking apple, 3 tbsp brown sugar, 3 tbsp red wine vinegar, seasoning and a knob of butter in a flameproof casserole. Cook on the hob over a low heat or in the oven at 150C, gas mark 2 for 1-2 hours or until very tender and cooked right through. To stir-fry red cabbage, heat 1 tbsp olive oil in a frying pan, add the cabbage and stir fry for 4-5 minutes or until tender but still crisp.

How to Store

Keep refrigerated after purchase