Organic Red cabbage
Organic red cabbage – a seasonal classic for its dramatic colour and deep, earthy flavour.
Red cabbage Grown by Ian & Alison Samuel at Yelland Cross Farm, South Devon
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.
Countries of origin
Produced in- The Netherlands
- The UK
UK Seasonality
Use leftover braised red cabbage to top a baked potato. Finish with crème fraîche for winter comfort
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.
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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.
Red cabbage recipes
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Baked chicken and red cabbage with smashed garlic butterbeans
Serves: 2 Total time: 1h
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Scandi-style red cabbage
Serves: 4 Total time: 55 min
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Stuffed squash with kale, red cabbage and beetroot salad
Serves: 2 Total time: 45 min
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Red cabbage slaw
Serves: 4 Total time: 10 min
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Red cabbage sauerkraut
Serves: 4 Total time: 15 min
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Braised red cabbage
Serves: 6 Total time: 1h 50 min
