Nothing reminds me of home as much as my dad's stew with pickled red cabbage on the top. Not sure if this is a midlands thing, a northern thing or an entirely seal-based thing, but it tastes bloody good. And as I haven't yet decided whether to use pickled or braised red cabbage as part of the main for my supperclub, I pickled some last night in preparation... just in case.
You can't leave it as long as bought stuff (probably something to do with preservatives and me licking my stew spoon before digging it into the jar), but it'll certainly last you through a long winter.
Try it with anything gravy-based, meaty, blandish or in need of a piquant kick. Or even just for a flash of colour. (I'm wearing red slacks today in semi-celebration of the red cabbage).
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