Red cabbage is one of the oldest varieties of cabbage, and just as with many other types of cabbage, it can be harvested in winter and summer. In the Netherlands, red cabbage is traditionally eaten with stewed meat, red meat or game. However, it’s possible to imagine plenty more possibilities and flavour combinations! To prevent red cabbage from turning blue during cooking, just add lemon juice, and to make it softer, add vinegar. Red cabbage is best stored in a cool, dry place.
Basic techniques: stir-frying, boiling, preserving, puréeing, marinating.
Taste combinations: apple, chocolate, chestnut, cinnamon, kummel, clove, orange, vanilla, raisins, ginger, yoghurt.