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Pickled red cabbage with walnuts & apple

A bowlful of pickled red cabbage with walnuts & apple

Pickled red cabbage with walnuts & apple

Name: Pickled red cabbage with walnuts & apple
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 10
Ingredients: 1 small red cabbage quartered, cored and finely shredded (with a mandoline, if you can); 2 red onions finely sliced (with a mandoline, if you can); 1 dried red chilli; 2 juniper berries; 2 allspice berries; 200ml red wine vinegar; 75g demerara sugar; 100g walnut halves, toasted and lightly crushed with a pestle and mortar; 1 small pack dill chopped; 3 Granny Smith apple skin on, quartered, cored and sliced

Tom Kerridge

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Serves 10

Easy

Prep: 25 mins

Cook: 5 mins

A star rating of 5 out of 5.4 ratingsRate

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Serve this festive pickled red cabbage with cold cuts and sausage rolls on Boxing Day and beyond. It also makes a fantastic side dish for Christmas Day

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 small red cabbage

quartered, cored and finely shredded (with a mandoline, if you can)
2 red onions

finely sliced (with a mandoline, if you can)
1 dried red chilli
2 juniper berries
2 allspice berries
200ml red wine vinegar
75g demerara sugar
100g walnut

halves, toasted and lightly crushed with a pestle and mortar
1 small pack dill

chopped
3 Granny Smith apple

skin on, quartered, cored and sliced

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Nutrition: Per serving

kcal116
fat7g
saturates1g
carbs8g
sugars8g
fibre3g
protein3g
salt0.5g

Method

step 1

Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.
step 2

Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.
step 3

When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.

Recipe from Good Food magazine, November 2017

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A star rating of 5 out of 5.4 ratings

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