Red cabbage is inclined to turn a dingy purple in the long cooking required to soften it. You can avoid this by cooking it in a microwave oven. Shred the cabbage finely, and cook it on High for 6 minutes.
If using a conventional oven, a good splash of red wine or red wine vinegar in the latter stages of cooking goes some way to restoring its vibrant ruby color. Because of the long cooking time of this dish, it makes sense to make it in a large quantity; the red cabbage keeps well in the refrigerator and some say it is even better reheated. Bake some potatoes or a potato gratin while it is cooking to utilize the oven heat, and serve with pork chops or good quality sausages.
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