Britons now crave red cabbage as trimming with Christmas dinner but make sure you cook it correctly

DELIA SMITH’S TRADITIONAL BRAISED CABBAGE WITH APPLES

SERVES 10-12

INGREDIENTS

You will need: A large casserole with a tight-fitting lid

METHOD

Preheat the oven to 150C/gas mark 2. First, discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk.

Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand because it doesn’t come out so uniform).

Next, in a fairly large casserole, arrange a layer of shredded cabbage and some seasoning, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in.

Now pour in the wine vinegar and lastly add dots of butter on the top.

Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.

Red cabbage, once cooked, will keep warm without coming to any harm and it will also reheat very successfully.

And yes, it does freeze well, so all in all, it’s a real winner of a recipe.

MARCO PIERRE’S  ROAST PARTRIDGE WITH BLACK PUDDING AND RED CABBAGE

Serves 4

To serve

Preheat the oven to 180°C/fan 160°C/gas 4. Tightly wrap the partridges in the bacon and tuck a sage leaf on top. Brush with the softened butter or oil. Roast for around 18-20 minutes, depending on the size of the partridge.

To check the bird is cooked, insert a skewer between the leg and the breast. If the juices run clear, it is cooked. Once the partridge is roasted, remove from the oven and let it rest for at least 5 minutes.

Meanwhile, either fry or poach the black pudding until hot and heat the gravy and red cabbage. Transfer the juices from the partridge roasting tin to the simmering gravy.

To serve, warm the roasting tin or serving platter and spread it with the braised cabbage. Arrange the roast partridge on top and add the black pudding and cinnamon stick. Serve immediately with the hot gravy.

BRAISED RED CABBAGE

Serves 4

Cut the cabbage into quarters and remove the hard, woody core from the base, then finely slice the leaves into ribbons.

Heat the vinegar in a large saucepan, add the sugar and, when it has dissolved, add the sliced cabbage, currants, apple, cinnamon stick and water. Stir well.

Bring to the boil, then reduce to a gentle simmer and cook like this for 45-60 minutes, until the cabbage is tender and the vinegar has reduced to a syrup.

Taste and season with salt and black pepper. If the cabbage is a bit sharp, stir in a little more sugar.

DR MICHAEL MOSLEY’S MINUTE STEAK AND CRUNCHY COLESLAW

Serves 2 l 430cals per serving

Season the steaks with salt and black pepper or a sprinkle of steak seasoning. For the slaw, finely shred the cabbage and place in a bowl. Grate the carrot and apple in and add the spring onions.

Whisk together the vinegar, mayonnaise and oil, then stir this through the cabbage mixture. Heat a griddle pan and cook the steaks to your liking. Slice diagonally and serve with the coleslaw on the side.

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PRAWNS & RED CABBAGE ON SOURDOUGH 

Serves 2 l 270cals per serving

For the dressing

To make the dressing, whisk together the olive oil, lemon juice, Dijon mustard and honey, if using, in a large bowl. Add the red cabbage, carrot and mixed seeds and toss together to make a slaw.

Put each slice of sourdough bread on a plate and top with the watercress or salad leaves.

Spoon some red cabbage slaw on top, then scatter with the prawns. Squeeze over a little extra lemon juice and season with freshly ground black pepper to serve.