Red Cabbage
The perfect accompaniment to game and pork, red cabbage is a winter favourite that when cooked properly will add a tasty twist to any meat dish. A great base for a winter sausage casserole, it adds colour to the winter plate and is less bitter than some of its blander cousins.
When blanching, red cabbage turns an inky blue, but a dash of vinegar will bring back the vibrant red colour. Try slow cooking / braising it, or cooking with a dash of white-wine vinegar and apples for a tastier side dish.
Tips
- To braise red cabbage, chop finely and season (add some nutmeg or cinnamon if you fancy it) then cook in a low overn for about an hour with a chopped cooking apple and onion.
- Stir in a shot of vingear if it changes colour
- Serve braised red cabbage with pheasant or venison
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