When I make pickled cabbage to go with hot food, I cook red cabbage with apple, caraway seeds, vinegar, water and a little brown sugar and I cook it for quite a long time, until most of the bounce has gone out of the cabbage.
I do very much the same (though these days I must admit I tend to buy a jar of the Polish ready-made braised red cabbage and heat it up).
It would never occur to me to serve commercially pickled red cabbage with hot food.
Nor would it to me, either. Rump of lamb with braised red cabbage would be lovely, though[1]! Your experience makes me wonder whether an inexperienced member of hotel staff confused the two types of prepared red cabbage, either at the stage of planning the menu and recipes, or when buying-in the stock.
[1]Hmmm - we're having slow-roast Foxholes Farm beef tonight, and I've got a jar of braised red cabbage...
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
(no subject)
Date: 2008-10-11 12:17 pm (UTC)I do very much the same (though these days I must admit I tend to buy a jar of the Polish ready-made braised red cabbage and heat it up).
Nor would it to me, either. Rump of lamb with braised red cabbage would be lovely, though[1]! Your experience makes me wonder whether an inexperienced member of hotel staff confused the two types of prepared red cabbage, either at the stage of planning the menu and recipes, or when buying-in the stock.
[1]Hmmm - we're having slow-roast Foxholes Farm beef tonight, and I've got a jar of braised red cabbage...