As you've had answers on the blue issue, my contribution is a recipe.
Red Cabbage and Chestnut Ragout
2lb red cabbage 2 eating apples 1 tbsp oil 1oz butter or margarine 1 onion 2 tbsp redcurrant jelly 1 tsp juniper berries 1 bay leaf sprig fresh rosemary 2 tsp soft brown sugar 2 tbsp red wine vinegar 4 fl oz red wine 10 oz chestnuts salt black pepper
If using dried chestnuts soak overnight and cook till soft, about one hour. I prefer the ready to eat variety.
Peel and slice the onion. Heat the oil and butter or margarine and fry the onion for about five minutes till soft. Remove from heat and stir in the redcurrant jelly. Halve and finely shred the cabbage. Peel, core and thickly slice the apples. Crush the juniper berries. Add cabbage, apples, juniper berries and herbs to the onions. Mix the sugar, wine and vinegar together and pour over the cabbage. Add the chestnuts.
Heat oven to 150 C, Gas Mark 6. Cook cabbage for about one hour, till still a little crunchy. -- Save the earth. It's the only planet with chocolate. Steph Peters, Manchester, England