Red Cabbage-This recipe calls for 2 to 2 ½ cups of shredded red or purple cabbage, which is roughly a quarter of a head. You can shred it yourself or grab a bag of shredded cabbage from the store.

Try shredding red cabbage finely and braising it for two to three hours with oil ... eat raw red cabbage in salads or coleslaw - it's packed with vitamin C. FAQs about BBC Food ...

In a large bowl, mix together the cabbage, apples ... To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison.

The recipe is given for half a white or green cabbage, though you can use savoy or red cabbage or a mix of all three. There’s enough here to have with friends or have as leftovers the next day.

Dress coleslaw frugally with mayonnaise or vinaigrette, remembering you want a crisp salad, not something akin to wet hay. Red cabbage coleslaw will benefit from having acid ingredients included ...