Pickled red cabbage recipe

Pickled Red Cabbage recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This pickled red cabbage recipe is a delightful way to add a tangy and crunchy element to any meal. With just a few simple ingredients, you can transform ordinary cabbage into a zesty and vibrant side dish. The combination of vinegar, sugar, and spices creates a perfectly balanced flavor profile that complements a variety of dishes. Whether you're serving it alongside roasted meats or adding it to sandwiches and salads, this pickled red cabbage will surely elevate your culinary creations.

Keywords: pickled red cabbage, recipe, tangy, crunchy, side dish.

Pickled red cabbage recipe details

Pickled red cabbage recipe, recipe Rating: 4.6
Number of votes:105 

Ingredients

1 large	red cabbage
	salt
2 bottle(s)	spiced vinegar

Instructions

Remove the discoloured outer leaves from the cabbage. Cut the cabbage into quarters and remove the thick inner core. Shred the cabbage quite thinly, place in a colander and rinse under cold running water. Drain well.

Arrange the some of the cabbage in a large bowl and sprinkle well with salt. Repeat the layers of cabbage and salt until all the cabbage is used. Leave in a cool,dark place for 24 hours.

Wash thoroughly in cold water to remove surplus salt and drain well.

Pack into clean sterilised jars and top up with spiced vinegar. Cover the jars and label with date of making. Store for 7-10 days before first use. It will remain good for 10-12 weeks but after that the cabbage will no longer be crisp.

Serve with cold or hot roast meats, boiled meats, salami, sausages etc.

Options:
You can use white cabbage instead of red.

You can also make your own spiced vinegar, which may well provide a better flavoured pickle, but it needs to be allowed to mature for 3-4 weeks before use.

Preparation time:
ca. 40 min
Grade of difficulty:
easy
Calories per portion:
n/a