Red cabbage?

[FessaEst]

What do you do with red cabbage?

I can't remember the last time I cooked it, yet felt compelled to purchase 2 from the veg van this morning?! (Along with a swede - again, why?)

Am making a steak & ale pie for tomorrow's dinnner, so an side dish for that would be good. Any recipes/preparation tips?

I always braise mine, Delia style. I forget the exact recipe, but you shred the cabbage, onion, and apple, and cook in a casserole dish with sugar, salt, white wine vinegar, nutmeg and cinnamon.

I do this :
Finely shred it (or half of it if its big)
Chop some onions, red ones are nice.
Fry the onions first and maybe add some dried chili flakes. Then add the cabbage and fry that, although you end up effectively steaming it as there is usually rather a lot of it to fit in the pan. When it has all gone down a bit chuck in a splosh of wine vinegar and carry on cooking on low heat until you need it. Takes a while to get nice and soft.
Usually have it like this with sausages.

You can do fancy versions in the over if you want, involving apples, sultanas etc.

oven

I used to have the oven on for hours until I discovered you can do it in the microwave . Put shredded cabbage sliced apple teaspoon each of balsamic vinegar and brown sugar and 75 ml of water in a lidded dish. Zap in full power in microwave for 10 minutes taking out to stir after 5 mins.
Delish

I did mine in a saucepan Delia style. I like veggies with a crunch so didn't cook/braise/steam it for too long.

I bake mine in a pot in the oven with brown sugar, vinegar and lots of butter. It goes very nice and is good with pork and baked potatoes.

Fab, thank you - I feel inspired! (Though maybe should have looked into this earlier as we had pork tonight!)

Pickle some
Slice thinly and layer in bowl with thin layer of salt on each layer
Leave for 24 hours
Put into sterilised jars and fill with red wine vinegar

Cook a big batch of it and freeze in useable portions--i reckon 2 whole red cabbages will keep you going for a while!
There is a red seasonal salad in Nigellas feast book that i always thought looked good and i am sure would adapt well to cold pork instaed of turkey