With its vibrant deep red or purple leaves red cabbage is great cooked or raw. Adding crunch and texture to salads and coleslaws when used raw allows the cabbage to be an interesting and key component in fresher dishes whilst cooked the flavour of the red cabbage deepens and makes a great accompaniment to roast dishes. Red cabbage is arguably at its best when pickled. The cabbage takes on an intense and vivid colour and with its light acidity is excellent served alongside hot pot as the taste of the cabbage cuts through the richness of the hot pot.
|Group||Veg / Cabbage|