Pickled Red Cabbage
Delicious pickled red cabbage, a great accompaniment to a ploughman’s or a Sunday roast. Also a great way to preserve leftover veg, to stop it going to waste.
Ingredients
1 red cabbage, quartered, cored and finely sliced
225 grams of sugar
125 millilitres of balsamic vinegar
125 millilitres of red wine vinegar
1 red chilli, sliced very thinly
10 grams of fresh ginger
1 litre malt vinegar
20 grams of mixed pickling spices (coriander seeds, yellow mustard seeds, crushed red chillies, ginger, bay leaves, allspice, black peppercorns)
saltSterilised jars in which to place the cabbage to pickle (sterilised)
Method
Toss the cabbage with a decent amount of salt and leave overnight in the fridge, leave for at least half an hour.
Place all of the ingredients, except the cabbage and salt, into a large, stainless steel pan and slowly bring to the boil. Stir regularly to make sure that the sugar dissolves.
Turn off the heat and leave to cool.
Wash the cabbage thoroughly and pat dry with kitchen paper.
Strain the pickling liquid.
Fill the sterilised jar with cabbage and pour in the spiced vinegar to the top, ensuring the cabbage is fully covered. Seal the jar, store in a cool dry place and leave to pickle for 1 month. Keep refrigerated after opening.
Recipe provided by Mark Breen of Seasonal Kitchen.
