Spiced Red Cabbage

PennyAuthorPenny
00DifficultyBeginner

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Yields1 Serving

 1 red cabbage cored and thinly sliced
 10 tblspns salt
 800ml of pickling vinegar
 OR FOR A SPICIER VERSION
 125ml balsamic vinegar
 125 ml red wine vinegar
 1 thinly sliced red chilli
 10g thinly sliced fresh ginger
 1litre malt vinegar
 20g pickling spice
 150g sugar

1

Place the sliced red cabbage in a large non metallic bowl and layer it up with sprinklings of the salt

2
3
4
5

Cover and leave it over night

6
7
8
9

Rinse it well to remove salt and drain, pat dry with kitchen towel

10
11
12
13

Pack into sterilised jars

14
15
16
17

If using the pickling vinegar pour it over the cabbage . Seal the jars and leave to mature for a few weeks

18
19
20
21

For the SPICIER cabbage , wash and drain as above , pack into sterilised jars

22
23
24
25

Place all the other ingredients into a large pan , bring it to the boil . Stir to make sure the sugar is dissolved

26
27
28
29

Let it cool to infuse the flavours then pour over the cabbage ( you can do the vinegar the night before then cool to really enhance those flavours )

30
31
32
33

Seal the jars making sure the cabbage is covered with the vinegar

34
35
36
37

Store in a cool place and let it pickle for at least 1 month

Ingredients

 1 red cabbage cored and thinly sliced
 10 tblspns salt
 800ml of pickling vinegar
 OR FOR A SPICIER VERSION
 125ml balsamic vinegar
 125 ml red wine vinegar
 1 thinly sliced red chilli
 10g thinly sliced fresh ginger
 1litre malt vinegar
 20g pickling spice
 150g sugar

Directions

1

Place the sliced red cabbage in a large non metallic bowl and layer it up with sprinklings of the salt

2
3
4
5

Cover and leave it over night

6
7
8
9

Rinse it well to remove salt and drain, pat dry with kitchen towel

10
11
12
13

Pack into sterilised jars

14
15
16
17

If using the pickling vinegar pour it over the cabbage . Seal the jars and leave to mature for a few weeks

18
19
20
21

For the SPICIER cabbage , wash and drain as above , pack into sterilised jars

22
23
24
25

Place all the other ingredients into a large pan , bring it to the boil . Stir to make sure the sugar is dissolved

26
27
28
29

Let it cool to infuse the flavours then pour over the cabbage ( you can do the vinegar the night before then cool to really enhance those flavours )

30
31
32
33

Seal the jars making sure the cabbage is covered with the vinegar

34
35
36
37

Store in a cool place and let it pickle for at least 1 month

Spiced Red Cabbage