Red

Red cabbage is delicious, both raw and cooked. Always add lemon juice or vinegar to water when cooking this attractive vegetable, or it will turn purple in cooking. Red cabbage must be firm, and the outer leaves bright in colour. Cut the head in quarters and remove the heavy veins; then shred the rest of the cabbage on a coarse shredder. Often served raw as an hors-d’œuvre salad in France, red cabbage is equally delicious when shredded in this way, drained to the last drop of water in which it was cooked, and then simmered gently in butter or lard with diced apples and spices - a wonderful accompaniment to all pork dishes, goose and game.