Compote of red cabbage

We were in a fabulous Bistro in Annecy and, as we were choosing from the menu, a basket of crusty bread, some wonderful, salty butter and a ramekin of finely chopped, cold cabbage compote arrived in front of us. Piling the cabbage onto buttered bread like a paté, we were amazed at how gorgeous cold cabbage could be! This recipe is delicous as a hot side dish too.