[jennyb]

i always cook it the same  so wondered if anyone had an exciting new ideas.

i normally either have it with either caraway seeds, balsamic vinegar and a little something to make it sweeter (chutney, jam etc) or apple.

any other ideas?

[WG.]

Plenty of apples, garlic, onions, chutney and a really strong smoked sausage cooked in it.

[liz from the fizz]

Red cabbage with beetroot apple walnuts onion is good.

[Puff]

Shred it up
Slice up a couple of cooking apples
Add a couple of big handful of sultanas
Put in a covered oven dish
Cook in a medium high oven for about 45 mins to 1 hour

I make it the day before we want to eat it. It really benefits from a day sitting in the fridge after cooking. It heats up fine.

[DD.]

Have you tried pickling it? - a doddle.

Shread it, (I do it quite thickly so it's more crunchy), cover liberally with salt, (this takes the excess moisture out). Cover with tea towel & leave overnight.

Rinse & drain thoroughly. Pat dry with tea towel, which will change colour!

Pack into jars, cover with pickling vinegar & seal.

Leave 2 -3 weeks - eat.

Does not store too long, not that we have that problem in our house.

[dawninspain]

Our favourite cabbage recipe works fine with green, white or red cabbage:

Shred cabbage, wash and drain.

Slice an onion or two and crush a few garlic gloves, cook slowly in some butter until soft together with about 6 crushed dried juniper berries.

Add cabbage to the pan, stir well, put on the lid and cook slowly, giving the occasional stir, for about 20 mins or until the cabbage is soft.

Bon appetit or as they say here - aproveche :!:

[noshed]

Baked with apple, onion and vinegar, with a bit of sugar. Lovely