Try shredding red cabbage finely and braising it for two to three hours with oil, spices, red wine vinegar, apple, stock and brown sugar for a sticky, caramelised side dish to game dishes ...

You can replace the red cabbage with a hard white Dutch ... for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours.

Michigan-based chef, former farmer, and author Abra Berens explains the difference between these two types of cabbage, and why she loves the vegetable so much.

"The vegetable can be sweet, savory, spicy, salty, sour, and is eaten in every culture known to man," she says. There are more than 400 varieties of cabbage, but green cabbage, red (purple ...

Instructions: Shred the cabbage into thin strips using a knife. Place it in a bowl, add a teaspoon of salt, and knead by hand. Add the carrot grated on a coarse grater and finely chopped onion ...