We have a tendency to braise it. We use most of the typical preparations such as using red wine, vinegar, etc... Toss in some bacon sometime, some different herbs at times, etc... Anybody have some unique "cooked" preparations for red cabbage they'd like to share?

RED CABBAGE WITH RASPBERRIES, ONIONS AND APPLES

1/2 cup (1 stick) butter
1/2 cup chopped shallots
1 medium head red cabbage (about 2 3/4 pounds), thinly sliced
2 cups thinly sliced onions
2 Granny Smith apples, peeled, cored, thinly sliced
3/4 cup raspberry vinegar
1/2 cup sugar
1 pint fresh raspberries or 2 cups frozen

Melt butter in heavy large pot over medium heat. Add shallots and sauté until tender, about 2 minutes. Add cabbage, onions, apples, vinegar and sugar to pot. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add raspberries. Cook until most of liquid has evaporated, about 25 minutes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

Lowell Inn Red Cabbage

Ingredients:
1 medium head red cabbage
1 medium sweet onion
2 large apples
1 heaping teaspoon bacon fat
1 teaspoon salt
1/2 cup sugar
1 cup vinegar
1 1/2 cups water
1 bay leaf
2 whole allspice
2 cloves (heads removed)
6 peppercorns
2 tablespoons cornstarch blended with cold water
Directions:

1. Remove outer leaves from cabbage and wash the head. Core cabbage and slice. Peel onion and apples and slice. Toss cabbage, onion, and apple together.

2. Add remaining ingredients to cabbage mixture and simmer 1 1/2 hours in a covered pan. Thicken slightly with about 2 tablespoons of cornstarch blended with cold water.

This dish is especially good with wild game of any kind and is excellent reheated.

Makes 6 servings
!

Here's a favorite recipe for sauteed Savoy cabbage I adapted from a recipe in a magazine:

1 head of Savoy cabbage separated into individual leaves
1 tablespoon unsalted butter
2 cloves garlic, minced
2 shallots, minced
2 slices sweet onion, minced
4 ounces bacon, minced

Blanch leaves in boiling salted water until they just begin to wilt. Then cool immediately in ice water and pat them dry. Remove the harder core from each leaf, then julienne the leaves. Sautee the garlic, shallots, onion, and bacon in the butter until vegetables are soft and bacon fat has been renedered. Remove all pieces to a bowl, leaving the fat in the skillet. Toss the cabbage in the skillet until hot, then add back the garlic, shallots, onion, and bacon. Season with salt and pepper.