Pickled Red Cabbage
This recipe creates a vibrant and tangy pickled red cabbage that is perfect for adding a burst of flavor to any meal. The cabbage is brined with sea salt before being bathed in a sweet and tangy pickling liquid infused with cider vinegar, red wine, and aromatic spices. Once preserved in jars, this pickled cabbage will be a delightful and versatile addition to your culinary creations.
— Constant Cookbook
Ingredients
- 500g red cabbage , finely shredded
- 140g coarse sea salt
- 500ml cider vinegar
- 200ml red wine
- 400g granulated sugar
- 2 tsp black peppercorns
- 6 bay leaves
- 2 tbsp yellow mustard seeds
Instructions
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar (300g if you prefer a sharper flavour or 400g for a sweeter taste), peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Cook Time
15M
Prep Time
PT15M
Yield
MAKES 1kg
Nutrition
- Calories: 66 calories
- Fat Content: 0.3 grams fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 0.4 grams fiber
- Protein Content: 0.4 grams protein
- Sodium Content: 0.7 milligram of sodium
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