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Red cabbage is a Christmas essential. It also provides an easy way to get ahead; pickled red cabbage will keep in the fridge for 2-3 weeks and makes a lovely gift when packaged in a pretty jar. Braised red cabbage, meanwhile, tastes even better when made a few days ahead as this gives the flavours time to infuse.
Combine shredded red cabbage with cranberries, parsnips and turkey for a perfect Christmas canapé, go the vegetarian route and make red cabbage steaks with chestnut, goats’ cheese and thyme crumble, or mix with apple, fennel and Greek yogurt for a Boxing Day slaw.
When buying a red cabbage look out for one that feels heavy, with glossy, crisp-looking leaves. To prepare, remove the outer leaves, slice into quarters and remove the core, then finely slice.