RED PICKLED CABBAGE
I go nuts over this cabbage in the Paris delis. Red cabbage is very good you you and this keeps 2 weeks in my fridge with no problem. The crunch is still there! Use all organic ingredients if possible. A terrific side dish to an omelette or sandwich.
Provided by KaffirLime
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grate or shred cabbage into very thin slivers.
- Place cabbage in a porcelain bowl.
- Add 1/2 cup of olive oil.
- Add 1/4 cup of Apple cider vinegar (I like the organic one).
- Add 2 to 3 tablespoon of raw honey.
- Toss and mix everything together and add salt & pepper to taste.
- Store in glass jar(s). Keeps fresh for a long time.
- The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.
Nutrition Facts : Calories 112.9, Fat 9.1, SaturatedFat 1.3, Sodium 19.4, Carbohydrate 8.1, Fiber 1.5, Sugar 5.6, Protein 1
PICKLED RED CABBAGE
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- 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.
Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium
CANNED PICKLED RED CABBAGE
This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc
Provided by ChefDebs
Categories Vegetable
Time 30m
Yield 6 jars
Number Of Ingredients 4
Steps:
- Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
- Drain,.
- Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
- Seal jars for 10 mins in hot water bath.
- Ready to eat after 6 days.
PICKLED RED CABBAGE
Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 2 2/3 cups
Number Of Ingredients 3
Steps:
- Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.
EASY PICKLED RED CABBAGE
Breaking down the basics of how to add delicious and tangy crunch to your life with this guide to easy Pickled Red Cabbage!
Provided by Sarah Bond
Categories Dips, Sauces, and Salsas Side Dishes
Time 5m
Number Of Ingredients 7
Steps:
- Cut: Remove the core from the cabbage then shred with a mandolin slicer or knife.
- Pickle: Add cabbage to a large glass jar or bowl, along with all other ingredients. Seal jar and shake, or simply stir bowl and cover. Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally.
- Serve: Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!
Nutrition Facts : ServingSize 1 serving, Calories 22 kcal, Carbohydrate 4.6 g, Protein 0.5 g, Sodium 396 mg, Fiber 1 g, Sugar 3.3 g
GINGER-PICKLED RED CABBAGE
Provided by Susan Herrmann Loomis
Categories appetizer
Time 3h5m
Yield Six to eight servings
Number Of Ingredients 4
Steps:
- Mix the sliced cabbage and the julienned pickled ginger in a large bowl. Add the pickled ginger juice and toss well. Cover and refrigerate for at least three hours before serving, stirring occasionally. Serve, garnished with the sesame seeds. The cabbage will keep for three to four days, refrigerated.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 2 grams
GINGER-CABBAGE SALAD
Recent research shows that it's health-savvy to sprinkle herbs and spices in your food all year long. Inspired by a salad at Spices restaurant, Washington, D.C.
Provided by USA WEEKEND columnist Jean Carper
Categories Salad Vegetable Salad Recipes
Yield 6
Number Of Ingredients 7
Steps:
- Combine all.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 20.1 g, Fat 6.2 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 0.9 g, Sodium 326.6 mg, Sugar 10.8 g
PICKLED RED CABBAGE
Soft, soused, slow-braised red cabbage has been part of my Christmas table forever. I will never forsake it (and do check out the tangy version with cranberries) but I have come to the conclusion that this pickle is now every bit as essential to my season's eatings. It's barely any work to make and is so much better than the pickled red cabbage that you buy from a shop. I do think it makes a difference using the raw, unfiltered vinegar, which is labelled rather tautologically 'apple cider vinegar', but if all you have is regular cider vinegar, go ahead; indeed, any vinegar would work here. I pair the cider vinegar with actual cider but should you not want to use cider itself, then replace it with apple juice. This doesn't make a huge amount, but it is a condiment rather than a vegetable accompaniment, and is as wonderful with the Norwegian Roast Pork Ribs as it is with cheese and cold cuts, or, indeed, any leftovers that might need a bit of a zhuzh. Anyway, I can't help thinking that you will soon find yourself making up batches of this ludicrously purple pickle in regular rotation. You need to make this 2 days (or up to 3 weeks) before you eat it. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Makes: 1 x 750ml / 3 cup jar
Number Of Ingredients 11
Steps:
- Sterilise a 750ml / 3 cup (although a 1 litre / 1 quart one will be fine) preserving jar. I consider a jar sterilised if it's come straight out of the dishwasher and not so much as a finger has touched the inside of it. But you can just hand wash the jar in soapy liquid, rinse it well, and dry it in a 140°C/120°C Fan/275°F oven. Leave to cool before filling. Remove the core, then slice the red cabbage finely and put into a colander. Sprinkle over the salt and gently toss the cabbage to get it all coated, then leave over a bowl for 3 hours. Do not be tempted to leave out this step. It makes all the difference. Make the pickling liquid as soon as the cabbage is in the colander. Put the cider and vinegar into a saucepan, and add the sugar, peppercorns, juniper berries, mustard seeds and thyme. Peel both the garlic and ginger, cut them into thinnish slices, and add them to the saucepan. Give everything a good stir, bring gently to the boil, then turn up the heat, and let it bubble away for 2 minutes, switch the heat off and leave everything in the pan to cool. When the cabbage has had its 3 hours, get out a large chopping board and lay a tea towel you don't mind staining on top of it. Take the colander to the sink and rinse the cabbage really well under the cold tap. Squeeze as much water as you can out of it, then spread it out on the tea towel and wrap it and pat it dry. Put the cabbage into your sterilised jar, pushing it down so that it is tightly packed. Strain the pickling liquid into a jug, using a fine-mesh sieve so nothing drops through, and pour over the cabbage, then press down on the cabbage to submerge it all. Put it into the fridge and leave for at least 2 days before eating it. In theory, it will keep happily for 3 weeks, but it is unlikely that you will have any left by then. Always remember to take it out of the fridge in time to get the chill off it before eating.
PICKLED RED CABBAGE RECIPE
Our classic pickled red cabbage recipe is so easy to make at home. This crunchy, tangy pickled red cabbage is a great accompaniment to cold meat.
Provided by Jessica Dady
Categories Dinner, Lunch, Packed lunch, Snack
Time 30m
Yield Makes:
Number Of Ingredients 8
Steps:
- Place the finely sliced red cabbage and onion in a bowl and sprinkle over the salt. Mix well. Loosely cover the bowl and leave the vegetables overnight.
- Pour the vinegar into a pan, add the spices, and bring to the boil. Remove the pan from the heat and stir in the granulated sugar. Leave the mixture to cool.
- Wash the cabbage and onion in a colander under running cold water to rinse off salt. Drain well and pat dry with kitchen paper.
- Pack the vegetables into cold, sterilised jars, pressing down well. Pour over vinegar, ensuring that each jar has some of the spices and that the vegetables are totally covered with vinegar.
- Seal the jars with vinegar-proof lids, label and store in a cool, dark place for at least 2 weeks before using. It will keep for up to 3 months, stored in a cool, dark place. Keep jars in the fridge once opened.
Nutrition Facts : @context https, Calories 1020 Kcal, Sugar 140.5 g, Fat 9.0 g, SaturatedFat 0.9 g, Sodium 60.47 g, Protein 26.9 g, Carbohydrate 202.2 g
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- Remove the outer leaves of the cabbage and discard. Shred the 2lbs of cabbage coarsely or finely (based on your liking) using a knife, mandolin, or food processor with a shredding disc. We used a food processor and set the shredding disc thickness to #3. The 2-pound cabbage perfectly filled a 9-cup food processor basin.
- Prepare the vinegar brine. Add vinegar, water, and remaining ingredients to a small pot and heat until the sugar and salt are dissolved.
- Using 2- quart-sized jars or 4- pint-sized jars, distribute the shredded cabbage equally into the jars. Pour the hot vinegar brine over the jars until the cabbage is submerged in the brine. If you fall a little short on brine, you can simply top off with additional vinegar.
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