Practical ingredient guide
Red cabbage
A firm cabbage with purple-red leaves, suitable for slow cooking, soups and finely shredded salads.
Vegetables
All year round
Traditional
What it offers and why to use it
A firm cabbage with purple-red leaves, suitable for slow cooking, soups and finely shredded salads. Remove the hard core, shred across the leaves and cook until tender before blending into soup.
Flavour profile
Mildly peppery raw, sweeter and softer when cooked.
From shopping to cooking
Choose
Choose a heavy, compact head with crisp leaves and no slimy areas.
Store
Refrigerate whole or tightly wrapped after cutting and use cut portions promptly.
Prepare
Remove the hard core, shred across the leaves and cook until tender before blending into soup.
How to make the most of it
Good pairings
Pear, apple, onion, raisins and seeds.
How to substitute it
White cabbage changes both flavour and colour.
From ingredient to plate
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Recipes with red cabbage
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