Basic Red Cabbage Recipe

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The main difference between red and white (or green) cabbage is the color!

That may seem an obvious statement, but the truth is that many cooks approach red cabbage as if it were a species from another planet requiring special attention. In fact you can treat it just like 'ordinary' cabbage, but you can also add in some extra variations.

The basic recipe I give here can be varied with the addition of things like raisins, apples, mixed spice, raspberry vinegar, balsamic vinegar, nuts or any or all of the above. Mix in onions, leeks or whatever, the result will be a good-looking addition to the plate which is both nutritious and tasty.

Using half a red cabbage which you have shredded, you need;

25g butter
100ml red wine
25 ml creme de cassis (or port)
250 ml chicken stock.

Here comes the difficult part: put all the ingredients in a pot, bring to the boil, then simmer (or bake covered at 170C) for 45 minutes. Season to taste and serve.

This basic mix goes very well with pan-fried fish such as salmon or trout.

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