Rotkohl - Blaukraut

This is red cabbage, called Rotkohl or Blaukraut in German. It has tightly layered deep red-purple leaves, a firmer texture than green cabbage, and a slightly peppery flavour when raw that turns sweet-sour when braised.

In German cooking it is most often braised slowly with apple, vinegar, and a little sugar as a classic side dish, and it can also be shredded raw into a slaw.

How to use

• Remove the outer leaves and cut out the tough central core before shredding.
• For braising, cook slowly over low heat until soft; for salads, slice thinly and dress while raw.
• Store whole in the fridge for two to three weeks; a cut half should be wrapped and used sooner.