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Spiced Red Cabbage

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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

Cover and leave it over night

3

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

4

Pack into sterilised jars

5

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

6

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

7

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

8

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 )

9

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

10

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

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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

Cover and leave it over night

3

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

4

Pack into sterilised jars

5

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

6

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

7

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

8

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 )

9

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

10

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

Spiced Red Cabbage

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