The distinctive dark purple colour of red cabbage adds a beautiful splash of colour to a variety of savoury dishes. It benefits from long, slow cooking methods to bring out its mellow flavour. Can be served raw or cooked. Raw red cabbage can be served in salads or pickled in vinegar to serve with cold meats and baked potatoes. Serve braised red cabbage cooked with apple and brown sugar as a side dish to accompany beef, pork or game dishes. Can be included in stir-fries.