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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
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
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