Red Cabbage

There are more than 400 varieties of cabbage to choose from but red cabbage adds a blush of colour to winter salads – and its dark colour indicates a high vitamin content too. Slice and chop for coleslaw and pickle, or braise for a flavoursome accompaniment to cold or hot meats – the tangy flavour cuts wonderfully through the fattiness of duck or goose.

Cook’s Tip: red cabbage can turn blue if boiled in tap water so add 1tsp of lemon juice, vinegar, or wine to the pot to bring it back to the original color.