Pickled Red Cabbage
12 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups shredded red cabbage
- Β½ cup (120ml) distilled vinegar (or apple cider vinegar or red wine vinegar)
- Β½ cup (120ml) water
- 1 tablespoon granulated sugar
- 2 teaspoon salt
- 1 teaspoon black peppercorns
- 2 cloves garlic (sliced)
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
Method
- Remove the core of the cabbage then thinly shred it using a sharp chef's knife, or a mandoline slicer.
- Make the pickling solution, in a small saucepan, combine ΒΌ cup of water with the salt and sugar. Stir and heat until the sugar and salt are dissolved in the water. Remove from heat, and allow to cool.
- Add vinegar and the remaining water. Add the shredded cabbage to a mason jar, then top with the pickling solution leaving half an inch of space in the jar. Seal and store in the fridge for at least 1 hour.