• Red cabbage
Red cabbage
A popular winter side dish, slow-cooked red cabbage is an ideal accompaniment to rich meats, especially pork and game.
In the kitchen
When blanching cabbage, take a large pan of salted water and bring it to a fast boil, Tip in the chopped cabbage while keeping the heat high. Keep an eye on the pan - it should cook within 3-4 minutes, and still have bite to it.

Tightly packed red cabbage, with its crunchy texture and colourful maroon leaves is a winter favourite. Simmered with vinegar, sugar and sliced onions, it makes a warming casserole - especially good when combined with sausages, cooked apples and citrus fruit.

When blanched in boiling water, the leaves and cooking water turn an inky blue, which reverts back to maroon after a dash of vinegar is added.

To blanch cabbage; take a large pan of salted water and bring it to a fast boil, Tip in the chopped or sliced cabbage and keep the heat high. The cabbage should cook within 3-4 minutes, and still have a bite to it.

Try pickling cabbage in spiced vinegar - its sweet, tart flavour makes a good match with British cheeses.

When blanched in boiling water, the leaves and cooking water turn an inky blue, which reverts back to maroon after a dash of vinegar is added.

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