Red cabbage is the sweetest of the cabbages. Red cabbage will turn blue when cooked. To retain the red color, it is necessary to add vinegar or acidic fruit when cooking. It can be used raw in salads for crunch or braised in a covered pan until tender.

Marinated Red Cabbage Relish

8-9 cups finely sliced red cabbage
1 cup thinly sliced red or sweet onion
½ tsp mustard seeds
1 tsp celery seeds
2 bay leaves
2 tsp chopped garlic
2 cups water
1 cup red wine vinegar
2 Tbs sugar
2 Tbs salt

Mix cabbage with onions, mustard and celery seeds, bay leaves, and garlic. Boil the water, vinegar, sugar and salt until the sugar dissolves. Pour the vinegar mixture over the cabbage and toss well. The liquid should cover the cabbage. Put the cabbage in a covered jar or bowl. Refrigerate for 2 days, stirring occasionally. (Makes 8 cups)

Sweet and Sour Red Cabbage

3-4 lb red cabbage
1 tart apple
4 Tbs butter
1 heaping Tbs brown sugar
1 cup minced onions
6 Tbs red wine vinegar
1 cup beef or chicken broth
1 tsp salt
½ cup red currant jelly

Shred the cabbage. Chop the apple. Melt butter in a large frying pan and stir in the brown sugar. Add the apple and the onions, cover and cook over low heat for 4-5 minutes until wilted. Stir in cabbage, add the vinegar, cover and braise for 10 minutes. Then pour in the broth and salt. Cook covered, over low heat for 2 hours Stir in jelly and serve. (Makes 6 cups)

Warm Red Cabbage Salad

1 ½ lbs red cabbage
6 oz thick-cut bacon, chopped
2 Tbs extra-virgin olive oil
2 medium shallots, minced
3 Tbs sherry vinegar
Salt and freshly ground black pepper
4 oz goat cheese, crumbled

Slice the cabbage crosswise into the thin strips. Place the cabbage in a large bowl and set it aside.  Cook the bacon in skillet over medium heat until very crisp, 8 to 10 minutes. Transfer the bacon to a platter lined with paper towels. Pour off all but 1 Tbs of the bacon fat from the skillet.  Add the oil to the bacon fat left in the pan and heat briefly. Add the shallots and sauté over medium heat until softened, about 2 minutes. Whisk in the vinegar, salt and pepper to taste. Simmer for 30 seconds to combine the flavors.  Pour the dressing over the cabbage and toss to combine. Add the bacon and goat cheese and toss. (Serves 6)