Delicious with roast pork and traditional with roast goose or duck, braised red cabbage improves if cooked ahead and then reheated just before serving. The sweet flavour of red cabbage marries well with tangy apple and rich comforting spices and it has a great affinity with beer, honey, chestnuts and caraway seeds. Braised red cabbage also looks very attractive.
If not serving at once, cool the cabbage, then refrigerate until ready to reheat for serving. This is an ideal supper dish for vegetarians. Serves 6.
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