Hepworth Farms in the Hudson Valley grows delicious red cabbage right into late autumn and is available from their root cellars right through winter. 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. Its also terrific raw for juicing, salads and coleslaw. For festive occasions its often spiced and served as an accompaniment to seasonal roast goose.