You know how people have red cabbage at Christmas...?

[TrillianAstra]

Well what is it that you actually have?

Is it nice?

i do the deliah one as well

did it on a snow day and its in my freezer waiting for Xmas

Trillian, I grow too many red cabbages.

The best way is with onion, apple, a little borwn sugar, vinegar and lemon juice, and a pinch of carraway.

Tis loverly, but a whole cabbage is too much so I end up freezing it.

It works best with fatty meats - duck, goose, pork, as the sour-sweetness cuts through the fat.

Not sweet, more sweet and sour. Works really well in a slow cooker. We're having it Christmas Eve for our German Christmas meal. Onion, apple, red cappage, splash of red wine vinegar/red wine and cloves/mixed spice, takes five minutes to prepare. Cook for 3-6 hours in the slow cooker, freezes well. DD (5) loves it as do I. That vinegary red wine kicking around will be perfect.

Love it - would not be Christmas without it. Delia's recipe above is the best one I've come across.

We don't have it specifically at Christmas but I do like it.

If you do the Nigella recipe for ham in cherry coke, then the red cabbage cooked for ages in the left over cooking liquid is an amazing taste!

I love it, cook it in red wine, honey and balsamic vinegar with sultanas chucked in.

I do mine with raisins or sultanas and pine nuts - soak the raisins/sultanas (whatever's to hand) in a bit of red wine while the cabbage is softening in oil or butter (or lard if you're brave enough), throw the pine nuts in before the raisins/wine mix to brown them then just let it simmer while the roast is in. i normally add more liquid at some point, just keep an eye on it. I do have another recipe with juniper berries and all sorts which is good, but it's more time consuming, and my 2 boys who are only 6 and 3 like this one - I think mostly because of the raisins.

I never knew it was the acid that stopped the cabbage turning blue - I was horrified when someone gave me boiled red cabbage once and it was blue i'd never come across it before!!

Delia's recipe is absolutely yummy, quite tangy, soft and aromatic - it cooks for hours. I make a huge vat of it and stick portions in the fridge. It brings a bit of "colour" to your plate and is a nice flavour contrast to the other veg.

we cook it with apples (two apples per cabbage head), a little veg stock, a lot of butter.
or buy the cooked/pickled version in a jar.

I love it slow cooked for over an hour