Red Cabbage Recipes  

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Red cabbage is extremely versatile in the kitchen, it can be boiled, fryed or pickled. Find out how this crop is grown

Red Cabbage and Green Apples

Red Cabbage Slaw

Red Cabbage braised with red wine and rosemary

Sweet and Sour Red Cabbage with Cranberries, serves 4

Red Cabbage and Green Apples

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1 red cabbage (cut into thin strips)

2 green apples (sliced thinly)

1 onion (sliced thinly)

1 garlic clove (crushed)

1 tsp dried dill tips(opt)

2 tbsp olive oil

2 tbsp wine vinegar or cider vinegar

1 tbsp brown sugar

Heat oil in a large saucepan

Stir in onions and cook until soft (5 mins)

Stir in cabbage and garlic, and cook until cabbage has wilted (5 mins)

Stir in apples, dill and sugar

Pour in vinegar

Put the lid on the pan and simmer until apples are soft (10 mins)

Delicious served with mashed potatoes

Red Cabbage Slaw

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Make an oil and mustard dressing using:

2 tablespoons mustard

1 garlic clove

1 teaspoon caster sugar

6 tablespoons olive oil

Mix this, or any other dressing, into half a red cabbage which has been finely shredded

Set aside until required

This is delicious in pitta breads or served with cold meats and salads. Thanks Sue!

Red Cabbage braised with red wine and rosemary

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By Amanda Hesser

Quarter a red cabbage, remove the core, and then shred. Heat some oil and butter in a large pan; add a sliced onion; cook until softened. Add the shredded cabbage and one apple, cored and roughly chopped; stir well. Add 1/4 - 1/2 bottle red wine, depending on the size of the red cabbage, some stock and 2-3 whole sprigs fresh rosemary. Cover and cook for 1.5 - 2 hours, adding more stock or water if necessary. Add a small dash of balsamic vinegar; season well.

Sweet and Sour Red Cabbage with Cranberries, serves 4

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800g red cabbage
60g butter
2 tbsp balsamic vinegar
40g brown sugar
3 tbsp red wine
2 bay leaves
50g cranberries
salt and black pepper

Quarter, remove the hard core, then finely slice the cabbage; melt the butter in a large saucepan, cook the cabbage gently with the seasoning until it gives off a nutty aroma and is glossy and relaxed. Add the balsamic vinegar and sugar; cook to evaporate it. Add the red wine and bay leaves; cover; simmer gently for 15–20 mins, stirring occasionally. Add the cranberries; cover and cook for another 10 mins.

(From Annie Bell's Vegetable Book)