RED CABBAGE	VEGETABLES - KNOW YOUR VEG

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

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 Red Cabbage

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

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 150°C, 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 Red Cabbage

Keep refrigerated after purchase

The information and images for this article have come from www.thinkvegetables.co.uk. It provides full information on all the main vegetables available on the UK market including nutritional information and delicious recipes. The site is a service provided by Mack Vegetables, one of the largest and most successful suppliers of fresh vegetables in the UK, serving a wide range of customers from caterers to major multiples. You can find out more about Mack by visiting the website at www.mwmack.co.uk