Cabbage red is a purple variety of cabbage, native of China, but now grown all over the world. It is usually shredded raw and stewed with fat without being blanched before hand. The three compelling styles of cooking cabbage are:
1. Russian style : shredded, mixed with sliced onions, shredded knob celery and parsley roots, moistened with fat stock, seasoned with vinegar, sugar, allspice and cloves, stewed, thickened with cornstarch.
2. Dutch style : chopped onions sweated in butter, moistened with water, chopped red cabbage and diced apples added, seasoned with vinegar, salt, cloves, allspice and sugar, stewed.
3. Magdebourg style : cut in quarters, scalded. braised in fat stock, served covered with bread crumbs browned in butter.