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
PICKLED CABBAGE
Quick and very tasty pickled cabbage that can be served with a variety of meat dishes or on its own.
Provided by Victor
Categories Side Dish
Time 20m
Number Of Ingredients 10
Steps:
- Mix the cabbage, shredded carrots, garlic, hot pepper and black pepper in a large bowl.
- In a small sauce pan, bring the water, olive oil, vinegar and salt to a boil. Stir to dissolve the salt. Add the honey, stir and bring to boil again.
- Pour the hot pickling liquid over the cabbage then toss the cabbage with two large spoons. Let cool for a few minutes.
- Transfer to a 2 quart jar, packing tightly. Cover with a lid and let cool to room temperature then refrigerate. It will only get better with time.
Nutrition Facts : Calories 83 kcal, Carbohydrate 8 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 767 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
ASIAN PICKLED CABBAGE RESTAURANT APPETIZER
Many Chinese restaurants will serve pickled cabbage as a complimentary appetizer. Pickled cabbage is sweet, sour and refreshing to wake up your taste buds
Provided by Judy
Categories Vegetables
Time P1DT2h10m
Number Of Ingredients 8
Steps:
- In a large mixing bowl, hand-rip the cabbage into large pieces (about 3" x 3" pieces)--they will shrink after pickling. Add in the cut carrots and ¼ cup salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object (I used a baking dish with a large, heavy mortar and pestle on top, but you could use foil-wrapped bricks or any other heavy objects), and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don't marinate for too long or the cabbage will be too salty.
- Next, add the water and sugar (here is where you would add the optional bay leaves and Sichuan peppercorns I mentioned) in a small pot. Bring to boil, and turn off the heat. Stir in the vinegar and ½ teaspoon salt. Let the liquid cool completely. It's a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Please use a clean spoon every time you dip into the brine.
- Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
- Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, leave them stored in the pickling liquid and use clean utensil each time.
Nutrition Facts : Calories 98 kcal, Carbohydrate 24 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 907 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving
EASY PICKLED CABBAGE
Steps:
- Thinly slice the cabbage and bell pepper. Shred the carrot. Place the vegetables in a large bowl and mix well.
- Transfer the cabbage mix into a glass jar, packing tightly.
- In a small saucepan, bring the water, sugar, and salt to a boil. Remove the pan from the heat and add the vinegar and olive oil. Give it a stir, and pour the marinade into the jar with the cabbage.*
- Cool completely and transfer it to the fridge. Allow at least 12 hours to pickle. Serve.
Nutrition Facts : Calories 168 kcal, Carbohydrate 25 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 996 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving
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 CABBAGE
My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts :
QUICK PICKLED CABBAGE
Transform red cabbage into a speedy side dish that's quick enough for everyday, but delicious enough to serve to dinner party guests
Provided by James Martin
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Put the cabbage in a large heatproof bowl. Put the onion in a saucepan with the vinegar, sugar and juniper berries. Heat until the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely. Chill until needed.
Nutrition Facts : Calories 44 calories, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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.
QUICK-PICKLED CABBAGE
Steps:
- Gather the ingredients.
- Using a large sharp knife, a mandoline , or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.
- Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, salt, and sugar. Add a pinch of red pepper flakes, if using.
- Put the shredded red cabbage in a bowl and then pour the hot brine over it.
- Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, coriander seeds, and peppercorns.
- Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days.
Nutrition Facts : Calories 31 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 254 mg, Sugar 3 g, Fat 0 g, ServingSize 8 servings, UnsaturatedFat 0 g
PICKLED CABBAGE
This is a sort of pickled cabbage that makes a great, sharp, appetizer. Or it can also be added into other recipes. There is no need to cook the cabbage, but instead just place it in the fridge. It will keep in the fridge for a week or so.
Provided by SCGOATS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled Pickled Vegetable Recipes
Time P1DT30m
Yield 4
Number Of Ingredients 4
Steps:
- Place cabbage into a large bowl. Sprinkle with salt and mix to distribute. Let stand for 20 minutes, mixing with your hands every few minutes.
- Pour out excess salt water from the cabbage. Add vinegar and sugar; mix well. Cover the bowl and refrigerate for 24 hours.
Nutrition Facts : Calories 79.2 calories, Carbohydrate 19.1 g, Fat 0.1 g, Fiber 2.8 g, Protein 1.5 g, Sodium 3508.7 mg, Sugar 16.1 g
TSUKEMONO (JAPANESE PICKLED CABBAGE)
My mother-in-law's recipe for pickled cabbage tsukemono with kombu and red pepper.
Provided by Bo Brinkman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P2DT30m
Yield 40
Number Of Ingredients 7
Steps:
- Place cabbage into a large pot and cover with 3 1/2 cups water, or more if needed to just cover cabbage. Add 2 tablespoons salt. Place 2 pots that nest within each other on top of the cabbage; place something heavy into the smaller pot so that it crushes down on the cabbage. Let sit for 24 hours at room temperature.
- Remove pots on top of cabbage. Drain all water, placing cabbage back into the pot. Add kombu and chile pepper.
- Make tsukemono water by combining remaining water, remaining salt, mirin, and monosodium glutamate in a large pot or bowl. Add to the cabbage pot and replace 2 pots on top. Let sit for another 24 hours at room temperature.
- Transfer mixture to mason jars and refrigerate until ready to serve.
Nutrition Facts : Calories 8.2 calories, Carbohydrate 1.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 771.8 mg, Sugar 0.7 g
PICKLED CABBAGE
Make and share this Pickled Cabbage recipe from Food.com.
Provided by Latchy
Categories Asian
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the first 2 inches off the top of the cabbage and use for something else.
- Trim away the base of the cabbage and cut the rest into about 2 inch slices. Put into a large bowl and add the remaining ingredients; mix well.
- Spoon into a preserving jar, seal and leave for 3 days in a cool place (pantry or refrigerator).
- This is a Thai dish to be used a a side dish with curries.
Nutrition Facts : Calories 17.6, Fat 0.1, Sodium 2327.4, Carbohydrate 4.2, Fiber 0.3, Sugar 3.1, Protein 0.4
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
PICKLED RED CABBAGE - SUGAR FREE, WHOLE30
Easy and quick pickled red cabbage, made with just a handful of simple ingredients and NO sugar. It adds beautiful acid and brightness to your favorite dishes!
Provided by Laura
Categories condiment
Time 1h15m
Number Of Ingredients 10
Steps:
- Cut the cabbage in half and cut away the large stem. Use a mandolin, sharp knife, or food processor set to shred to thinly slice the cabbage. Transfer the cabbage to a large bowl.
- Heat the vinegar, lime juice, water, salt, garlic, and jalapeño or any optional ingredients (if using) in a small sauce pan over medium heat. Bring to a simmer, then remove it from the heat. Pour the vinegar mixture over the cabbage. Stir it gently so the vinegar coats the cabbage. Set the bowl aside on the countertop until cooled, about 1-2 hours.
- Last, transfer the mixture to a glass jar or bowl, cover, and store in the refrigerator.
Nutrition Facts : Calories 19 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
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 CABBAGE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days.
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QUICK PICKLED CABBAGE - EASY METHOD | GIVE RECIPE
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5/5 (2)Total Time 15 minsCategory AppetizerCalories 28 per serving
- Put the chopped cabbage, garlic, red pepper flakes and black peppercorn into this boiling water. Give it a good stir and remove from heat.
EASY PICKLED CABBAGE RECIPE - TASTY ARBUZ
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5/5 (1)Category PickledCuisine RussianTotal Time 10 mins
- NOTE: 70% vinegar essence can be found in many Russian, European or international stores. Be very careful with it though. The usual white vinegar we have in U.S. stores are only 6% in acidity. If ingested 70% vinegar essence can be deadly. If you buy some for the kitchen use, please make absolute sure that it is out of reach for everyone in your household.
- Remove any brown or wilted leaves on the outside of the cabbage. Cut the cabbage head into 6 pieces and remove the thick stems at the core. In a large bowl (or a container) place the cabbage pieces, making sure they fit snugly.
- In a medium bowl prep the brine by adding the pre-boiled and cooled water, salt, sugar, 70% vinegar, oil, bay leaves, peppercorns. Mix all the spices well.
- Chop up (or crush) garlic cloves and distribute them among the cabbage pieces evenly. Pour the ready brine mixture over the cabbage pieces.
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Ratings 10Category Jams, Sauces, Dips & Spreads, SidesCuisine AmericanTotal Time 10 mins
- In a pot, add the vinegar, water, sea salt, sugar and peppercorns. If using any other additional seasonings, add them now too. Stir together. Bring to a boil for 2 minutes.
- Remove from heat, let cool for 1 minute, then pour into a mason jar large enough to hold everything and that also allows the red cabbage to be completely covered in the vinegar mixture. Add in the lime slices (optional) and swirl together to mix everything together.
- Allow the mixture to cool completely to room temperature. You can serve immediately once cooled, but if you let it sit and continue to pickle, the flavours meld incredibly. I tried mine three days later and they were perfect. A week is even better. They will last several weeks in your fridge in a mason jar that has the cover tightly screwed on.
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PICKLED RED CABBAGE - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
Ratings 8Category CondimentCuisine AmericanTotal Time 4 hrs
- Remove the core of the cabbage and slice it into quarters. Using a mandoline or very sharp knife, slice the cabbage into thin pieces. Divide cabbage pieces evenly into two large glass jars (I used 16 oz mason jars).
- In a small bowl, whisk together the water, vinegar, and sugar. Use the side of a large chef's knife to smash the garlic cloves. Add smashed garlic cloves, bay leaves, and sea salt to the brine.
- Pour half of the brine into each jar so that they have equal amounts of liquid, garlic cloves, and bay leaves. The brine will not cover the cabbage pieces entirely, and may only come up to the middle of the jar. Seal the jars tightly and leave them at room temperature for 3.5 to 4 hours.
- After 3.5 to 4 hours, transfer the jars to fridge. Enjoy the final product once it has cooled. It can usually last in the fridge for up to 2 weeks.
EASY PICKLED CABBAGE SALAD (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 8Calories 194 per servingCategory Dinner, Lunch, Soup And Salad
- Prepare the vegetables first. Peel away the first layer of leaves off the cabbage, cut and discard the center core and any hard, fibrous leaves. Cut the cabbage into 1-inch pieces. Peel and slice the carrots; chop celery, peppers and zucchini; quarter the mushrooms.
- Clean 3 to 4 mason jars with hot water and soap and find fitting lids. Drop about 10 whole peppercorns, 1 to 2 teaspoons fresh dill and 2 sliced garlic cloves into each jar. Layer the vegetables alternating with cabbage, packing the vegetables tightly into the jars.
- Prepare the pickling juice. In a large pot, combine the water, cider vinegar, oil, sugar and salt. Bring to a rolling boil over high heat, then remove from heat. Use a ladle to pour the hot pickling juice over the vegetables, filling the jars to the brim. Cover each jar with a lid, then set the salad into the refrigerator. Allow the salad to pickle for at least 6 to 8 hours, or best if left overnight. Salad will keep well for 1 to 2 weeks.
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3/5 (1)Category BeefServings 6Total Time 3 hrs 15 mins
- In a large pot, combine the corned beef and its seasonings with the beer, onion, garlic, bay leaves and 12 cups of water and bring to a boil over high heat. Cover and simmer over low heat until the beef is tender, about 2 hours and 30 minutes.
- Meanwhile, in a medium saucepan, combine the potatoes with the vinegar, mustard seeds, sugar, salt and 3 cups of water and bring to a boil. Simmer over moderate heat until the potatoes are tender, 12 to 15 minutes. Transfer to a large heatproof bowl and let cool completely in the liquid. Stir in the cabbage and refrigerate for 1 hour, stirring occasionally. Drain well, transfer to a serving bowl and stir in the parsley.
- Transfer the corned beef to a carving board and let rest for 15 minutes, then slice against the grain. Serve alongside the salad, passing the mixed mustards at the table.
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5/5 (1)Category VegetablesServings 8Total Time 5 hrs 40 mins
- In a medium saucepan, combine 2 cups of water with the vinegar and pomegranate syrup and bring to a boil over moderately high heat. Remove from the heat and add the allspice, cloves, bay leaves, cinnamon stick and coriander seeds and let stand for 1 hour. Set a fine sieve over a medium bowl and strain the vinegar mixture. Discard the solids.
- Bring a large pot of water to a boil, add the cabbage and cook over moderately high heat for 20 minutes, until just tender. Drain and return to the pot. Pour the vinegar mixture over the cabbage and toss to coat. Cover the pot with a lid and let the cabbage marinate at room temperature for 2 hours.
- Place the pot with the cabbage over moderately high heat and add the duck fat. Bring to a boil. Cover the surface of the cabbage with a round of parchment paper and cook over low heat until the cabbage is very soft, 1 1/2 hours. Transfer to a bowl, season with salt and pepper and serve.
HOW TO MAKE QUICK PICKLED CABBAGE - HUNGER THIRST PLAY
From hungerthirstplay.com
Ratings 1Category Side DishesCuisine AmericanTotal Time 10 mins
- Set 2 to 3 cups of water to boil in a kettle or a sauce pan. In a container with a lid, like a mason jar, add vinegar, sugar, salt and any spices if you choose. Stir to combine.
- Place the sliced cabbage in a colander. Once the water is boiling, pour slowly over the cabbage until all the water is gone. This can be done over the sink or over a large bowl.
- Transfer the red cabbage to the container with the vinegar mixture. Let sit for 30 minutes before using. Flavor will develop and the harshness of the vinegar will mellow the longer it sits. Store covered in the refrigerator up to 3 days.
BEST PICKLED CABBAGE RECIPE FOR HOT DOGS & TACOS | SIMPLE ...
From junedarville.com
- Rinse the red cabbage and let it drain a bit. Then slice or shave the cabbage finely using a very sharp knife or a mandolin slicer.
- Peel and chop the garlic clove finely. Pour the water, red wine and red or white wine vinegar in a large saucepan and season with the cayenne pepper, mustard seeds, caster sugar, the ground cumin and cinnamon, the soy sauce (or worcester sauce), the tomato paste and a pinch of nutmeg and salt also. Add the finely chopped garlic and bay leaves as well. Place this mixture over medium heat until boiling.
- Once the pickle marinade is gently simmering, add the finely sliced red cabbage to the saucepan. Put a lid on the pan and cook the red cabbage for 30 minutes over medium heat. Stir regularly. Then turn the heat off. Let the pickled red cabbage soak in the cooling marinade for an hour until it is lukewarm.
- Then remove the lid and pour the pickled red cabbage in a sterilised glass jar. Let the red cabbage cool down fully now. Then close the jar with a lid and place the cabbage in the fridge for at least one week to marinate.
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