A mainstay of European cuisine for centuries, especially during the winter months, red cabbage is a cultivated variety of cabbage that is thought to have existed in the Middle Ages. Roasted, fried in butter, in the wok, fermented, pickled or raw, its colour and crunch can light up any plate and palate.

About Joel Stubb, Head Pastry Chef, The Bulls Head, Holymoorside

Joel Stubb only started out in the kitchen four years ago but has quickly made an impression, honing his skills under head chef Mark Aisthorpe at The Bulls Head in Holymoorside. Helping to put the village on the foodie map, Joel has been a key ingredient in the restaurant’s recent success including winning three AA Rosettes and most recently making it into the Michelin Guide.
www.bullsheadholymoorside.co.uk

1/ Rolled and Braised

For Christmas, we braise down the red cabbage in brown sugar, Cabernet Sauvignon vinegar with cinnamon, all spice, apple and orange. We also make chicken and mulled wine stock and really reduce it. The two get mixed together and rolled into long cylinders using cling film. It’s chilled and then sliced and looks great.

2/ Red Cabbage Fluid Gel/Ketchup

Juice the cabbage and add sugar and vinegar and whatever spices you like. Boil with 2% agar agar, pour onto a tray to chill on a baking sheet. Cut into squares and blitz down and you get this amazing clear fluid gel/ketchup.

3/ Croissant

I love using leftover turkey, chicken or ham on a croissant with pickled red cabbage or braised red cabbage and then cheese. Throw it in the oven until the cheese melts. Delicious!

4/ Salads & Slaws

Raw is one of my favourite ways to eat red cabbage as it’s great in numerous salads and slaws. My go-to winter slaw is with spiced red cabbage, apple and peanut.

5/ BBQ Red Cabbage

Cut into quarters and place on the BBQ, low and slow for an hour, until lightly smoked (we use apple wood). Then wrap up in baking paper with some cider and place back on the BBQ for another hour until it’s soft. Glaze in apple bacon fat and finish on the bbq on each side to give a lovely char and make them nice and sticky.

Waste Not, Want Not

Whether it’s sauerkraut, kimchi or other fermented and pickled treats, excess cabbage leaves can always be utilised. They’re also brilliant in stocks and
soup so wasting any part of the cabbage is criminal.

Also in season: Brussels Sprouts, Squash, Satsumas, Brill, Pheasant