A member of the brassica family, red cabbage has been cultivated in Britain since the Middle Ages. For many years, the British have shredded it and relegated it to the pickling jar, missing out on other delicious cooking methods such as braising.
Try shredding red cabbage finely and braising it for two to three hours with oil, spices, red wine vinegar, apple, stock and brown sugar for a sticky, caramelised side dish to game dishes, roast pork and duck. Alternatively, if you want to boost your vitamin intake, eat raw red cabbage in salads or coleslaw - it's packed with vitamin C.
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