Red Cabbage is traditionally cooked in many German dishes - most notably, sauerbraten - but in order to keep the rich purple-red color, wine, vinegar or citrus must be added to the cooking pot. It is also terrific raw for juicing, salads, and coleslaw. For festive occasions, red cabbage is often spiced and served as an accompaniment to seasonal roast goose. Additionally, its rich red color delivers a healthy dose of antioxidants.