Pickled red cabbage

Pickled red cabbage

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins Plus standing

Skill level

Easy

Servings

Makes 1kg

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
66
protein
0.4g
carbs
15g
fat
0.3g
saturates
0g
fibre
0.4g
sugar
15g
salt
0.7g

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

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Method

  1. 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.
  2. Put the vinegar, wine, sugar, 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.
  3. 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.

Recipe from bbcgoodfood.com, December 2011

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Comments

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Michelet67's picture
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Easy to make but I found it very sweet so have to add more vinegar to save this batch. Next time, I will definitely add much less sugar. It has been a great way to use up left over red cabbage.

Uncle Bill's picture
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I made this for my barbecue to go with chicken kebabs, it is delicious. I used the full amount of sugar and it was fine. The pickle went quicker than the kebabs, must make more next time.

michelle43's picture
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Made twice and I've saved the recipe. I only added around 100g of sugar as I thought the amount indicated was rather alot. Love the crispy cabbage & the flavour of the vinegar. Tastes better after a couple of weeks. Once the cabbage has been used I saved the vinegar for my fish & chips!

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