As any owner of a red cabbage knows, a whole head goes a long way. The leafy winter vegetable is at its simple best when finely shredded into salads – apple, hazelnuts and punchy citrus dressings are excellent pairings. But try red cabbage roasted, preferably with bonito butter à la Automata, and you’ll never look back.
Monique Fiso’s roasted cabbage with XO sauce
Calamari and pounded sambal with cabbage salad
Three Blue Ducks’ red cabbage, jicama and citrus salad
Jeremy Strode’s red cabbage braised in mulled wine
Automata’s roasted red cabbage with bonito butter
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