Red cabbage Grown by Ian & Alison Samuel at Yelland Cross Farm, South Devon

£1.95

About

Red cabbage, a seasonal classic for its dramatic colour and deep, earthy flavour. When raw, its fresh crunch is welcome addition to salads and slaws. It’s also good quickly stir-fried, or cooked long and slow with apples for a classic accompaniment to game and roast meat.

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Country of origin

Grown in
  • The UK

UK Seasonality

jan
feb
mar
apr
may
jun
jul
aug
sep
oct
nov
dec
Use leftover braised red cabbage to top a baked potato. Finish with crème fraîche for winter comfort
- Riverford Cooks

How to prepare

Discard any damaged outer leaves and the central core. Make a winter salad by shredding it finely and tossing through some walnuts, chopped apple, blue cheese and tangy balsamic dressing. Or, for a classic side dish to roast dinners, chop up your red cabbage, 2 apples and 1 onion, combine with 50g butter, 1 tbsp brown sugar and 1 tbsp balsamic vinegar, simmer in a heavy-bottomed pan, then turn down low to cook for 2 hours, stirring occasionally.

Storage

Keep in the fridge or a cool veg rack. It will last up to a fortnight.

  • Grown by Ian & Alison Samuel, Yelland Cross Farm, South Devon

    Ian & Alison Samuel run Yelland Cross Farm - a traditional mixed farm, with both livestock and organic vegetables.

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