With its distinctive colour and mellow flavour, red cabbage adds a splash of colour to a variety of savoury dishes. It is available fresh and pickled in vinegar. Baby red cabbages are also available. Uses: Often served pickled, red cabbage is also delicious added to stir-fries or salads. It is especially good baked and served as an accompaniment to beef or pork casseroles: prepare and chop 1 small red cabbage and place it in a casserole dish, with 1 chopped cooking apple, 1 chopped onion, 3 tbsp brown sugar. 3 tbsp wine vinegar and plenty of salt and pepper, cover and bake for 2 hours at 170°C, gas mark 3. To store: Store in a dry, cool place or in the fridge for up to 1 week. To prepare: Remove any wilted or discoloured leaves and chop the cabbage into quarters. Cut the tough stalk away and then slice or grate, rinse thoroughly before use.

cabbage plant with a compact head of reddish purple leaves

compact head of purplish-red leaves