[mumofstig]

Today I'm braising some cabbage, onions and apple.......but I'm going to get pale pink cabbage, instead of red...it tastes fine, but tbh it doesn't look very appetizing 

Can anyone recommend a variety that stays red when cooked or pickled

[DD.]

The good old staple - Red Drumhead. Been around donkey's but still takes a lot of beating.

Grows to football size, even with my clubroot.

[mumofstig]

I'm now thoroughly confused ........................as the seed was left overs - I've just checked last year's notes and the seed was Red Drumhead  and it was alright last year!

Something else to blame on the weird weather then 

[arugula]

The good old staple - Red Drumhead.

Ditto.

I'm now thoroughly confused ........................

Something else to blame on the weird weather then 

Sounds like it.

 

[DigIt]

I've had a deal of success with Rouge Tete Noir.

[totalnovice]

My red drumhead bled when i did a similar thing last year, so unfortunalty we can't balme the weather/odd seasons for this one 

Maybe it is the way we cook it... do you add salt when cooking? I don't know but if you find a decent red cabbage that stays red please let me know!!!

[sunshineband]

I seem to recall adding a splash of apple vinegar to red cabbage to maintain the colour 

[AnneB]

I can second DigIt's recommendation.  
I have grown 2 sorts this year,  Rouge Tete Noir and Ruby King.  
There was no comparison.  Rouge Tete Noir were much larger, had very little core, seemed to repel all pests and make good very red cabbages.   Ruby King were OK, but the specimens grown in the same bed were much smaller in size and didn't show anything extra for being an F1 hybrid.
So Rouge Tete Noir wins for me.

[compostqueen]

I've got some Rouge Tete Noir unpicked on the plot. I've already braised half an Huzaro, which was huge