Pickled Red Cabbage to add some colour to meat and cheese dishes or to add to a salad.

IngredientsPickled Red Cabbage

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


Place the shredded cabbage in a colander over a bowl and sprinkle with salt and leave for 2 to 3 hours.

Drain, rinse and dry the cabbage

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.

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{May 11, 2012} {Tags: , , , , }