Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 43

Red cabbage shares many lengthy growing and storage characteristics with white cabbage but has considerably more culinary potential. Depending on variety and planting date, it can be harvested fresh from the field from July to the first really hard frost, normally around Christmas. If handled carefully and harvested in good condition, it is possible to keep red cabbage in cold store for several months. The Dutch even manage to keep them right through to the start of the new season, though I would question how much nutritional value they have by then. When they are fresh and raw, the flavour is similar to white cabbage, though perhaps more earthy and less sweet. They can be included in coleslaw to good effect, giving colour and depth of flavour. Traditionally, red cabbage is braised with apples to make a wonderful accompaniment to game and roast meat.