Pickled red cabbage
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Difficulty and servings
MAKES 1kg
Preparation and cooking times
Prep 15 mins
Cook 15 mins
plus standing
- 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, 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.
PER SERVING
66 kcalories, protein 0.4g, carbohydrate 15g, fat 0.3 g, saturated fat 0g, fibre 0.4g, sugar 15g, salt 0.7 g
Recipe from bbcgoodfood.com, December 2011.
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http://www.bbcgoodfood.com/recipes/1826694/
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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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Difficulty and servings
MAKES 1kg
Preparation and cooking times
Prep 15 mins
Cook 15 mins
plus standingIngredients
- 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
PER SERVING
66 kcalories, protein 0.4g, carbohydrate 15g, fat 0.3 g, saturated fat 0g, fibre 0.4g, sugar 15g, salt 0.7 g
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15 February 2013
Michelle43 rated and commented on this recipe
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