Monday, 4 November 2013

Pickled Red Cabbage

I had half a red cabbage sat in the fridge that I didn't really know what to do with. I phoned my Mum and she suggested pickled cabbage, so that's what I made! It's lovely and crunchy with just the right amount of pickleness and it's lovely in a pitta with some grilled lamb!

Pickled Red Cabbage (from Good Food Magazine December 2011)
(Makes 1kg)

500g red cabbage, finely shredded
140g coarse sea salt
500ml cider vinegar
200ml red wine
400g granulated sugar
2 tsp black peppercorns
6 bay leaves
2 tbsp yellow mustard seeds
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 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.

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