Name: Pickled red cabbage
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 500g red cabbage, finely shredded -; 1tbsp coarse sea salt -; 500ml cider vinegar -; 200ml red wine -; 300-400g granulated sugar -; 2tsp black peppercorn -; 6 bay leaves -; 2tbsp yellow mustard seed -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pickled red cabbage

1. 500g red cabbage, finely shredded -

2. 1tbsp coarse sea salt -

3. 500ml cider vinegar -

4. 200ml red wine -

5. 300-400g granulated sugar -

6. 2tsp black peppercorn -

7. 6 bay leaves -

8. 2tbsp yellow mustard seed -

How to cook deliciously - Pickled red cabbage

1. Stage

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.

2. Stage

Put the vinegar, wine, sugar (300g if you prefer a sharper flavour or 400g for a sweeter taste), 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.

3. Stage

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.