Red Cabbage

Red cabbage is the most solid and peppery of the cabbage kingdom, so not the most versatile, but it is the regal-hued jewel of the cold seasons and in certain situations simply no other type will do! It benefits from being cooked low and slow, so braising it with red wine and apple is perfect and you can create endless variations of this with cider or port, mulling spices like star anise and different fruit like pear, clementine or cranberries. Raw, it’s purple crunch is irreplaceable in gingery slaws with beetroot, toasted walnuts and dried apricots and we also recommend pickling it in vinegar with juniper berries and coriander seeds. It’s also good in borscht and when transformed into a ruby sauerkraut!