Red cabbage
Brassica oleracea
Red cabbage, a seasonal classic for its dramatic colour and deep, earthy flavour. A heavy and tightly packed head, beautifully coloured in a deep periwinkle purple that deepens when cooked. This winter favourite finds a match with fragrant festive spices such as cinnamon, star anise, caraway and cloves. When raw, its fresh crunch is welcome addition to salads and slaws.
In the kitchen
How to store Red cabbage
Cabbages are best enjoyed as fresh as possible, but generally keep well for a fortnight stored somewhere cool and dark, or in the fridge.
Prep & Cooking tips
Unlike other cabbages, red cabbages are quite hard to peel leaf by leaf, so cleave it into manageable quarters, remove the tougher root core with a simple V-shaped cut and slice it crossways as thickly or thinly as required. They may stain your hands and chopping board, but not nearly as drastically as beetroot.
Most commonly braised with a few festive spices, red wine and brown sugar for an hour or so. Don’t be afraid to cook it for a bit less time, 10-15 mins will reveal a sweetness but keep an interesting bite, perfect mixed with beetroot and apple. They are mild enough to be eaten raw and often supply the backbone to a hearty winter slaw.
Easy ideas
1. One pot roast
A comforting accompaniment to any gamebird or fowl. Try cooking together. Finely slice the cabbage and one onion. Mix together in a large casserole dish with winter spices, salt and pepper and good stock. Nestle a couple of seasoned birds on top, cover tightly with a lid and pop in a medium oven for 90 mins or until the leg meat is soft and giving.
2. Autumnal slaw
Mix finely shredded cabbage with some grated carrot, sliced red onion and celeriac. Dress with good mayo or a sharp vinaigrette. Scatter through some diced apple, sultanas or chopped prunes. A flourish of toasted hazelnuts or walnuts would be appropriate, and pomegranate seeds if you’re feeling fancy.
3. Slice & spice
Enhance a traditional spiced red cabbage dish with some grated beetroot and apple. 1 beet and 1 apple to half a cabbage should work. Pears and roasted shallots work well, too.
Goes well with
Dried fruits (raisins, dried cranberries, prunes)
Warm wintery spices (all spice, cinnamon, clove, nutmeg, star anise)
Roasted meats (especially beef & game)
Herbs (bay, dill, parsley, rosemary, sage, thyme)
Red wine, red wine vinegar and balsamic vinegar
Apples & pears
Red onion
Beetroot
Fennel
Parsnips
Celeriac
Horseradish
Soured cream & yoghurt
Red cabbage recipes
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Slow-braised red cabbage, beetroot & pear
Serves: 4 Total time: 1h 25 min
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Chestnut and sprout gratin with spiced red cabbage, apple and beetroot
Serves: 2 Total time: 50 min
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Scandi red cabbage with beetroot & pear
Serves: 4 Total time: 25 min
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Red cabbage sauerkraut
Serves: 4 Total time: 15 min
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Baked chicken & red cabbage with smashed garlic butterbeans
Serves: 2 Total time: 1h
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Stuffed squash with kale, red cabbage and beetroot salad
Serves: 2 Total time: 45 min
In the field
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Meet the grower: Ian & Alison Samuel , Yelland Cross Farm, South Devon
Ian & Alison Samuel run Yelland Cross Farm - a traditional mixed farm, with both livestock and organic vegetables.
