We all love it slow-braised with a roast or chopped up in a slaw, but as well as the classics, there are dozens of unusual ways to serve red cabbage. Russell Brown explores
The rich purple hue, the sticky softness and the intense sweet and sour flavour of braised red cabbage are synonymous with autumn and winter menus. It is the time of year when comfort food comes to the fore and red cabbage fits well with this brief. Is it just about slow braising, though, or is there more to red cabbage than meets the eye? Like all of the brassicas, red cabbage can be used in myriad different ways, with the option of using it raw being a significant one.
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