Red Cabbage

That's a pity, because it is surprisingly versatile and can be served with both meat and fish. To prepare the cabbage, all you need do is remove the woody centre and any particularly large 'ribs' from the leaves. Then shred it as you would any other cabbage.

It can be served raw in salads, or cooked using a basic recipe such as the one below.

Ingredients

half a red cabbage
25g (1oz) butter
100ml (1/2 cup) red wine
25ml (1 tbs) creme de cassis (optional)
250ml (1 cup) chicken stock

Shred the cabbage. Put all the ingredients into a pot and bring to the boil. Lower the heat, partially cover and simmer for 45 minutes.

Adjust the seasoning with salt and black pepper, drain and serve.

print this red cabbage recipe

First published on Qassia