QUICK PICKLED CABBAGE RECIPES

Name: Quick pickled cabbage
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: British
Ingredients: 500g red cabbage , core removed, finely shredded; 1 red onion , finely sliced into rings; 100ml red wine vinegar; 1 tsp golden caster sugar; 1 tbsp juniper berries

QUICK PICKLED CABBAGE RECIPE - BBC GOOD FOOD

Quick pickled cabbage recipe - BBC Good Food image

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

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 5

Ingredients

500g red cabbage , core removed, finely shredded
1 red onion , finely sliced into rings
100ml red wine vinegar
1 tsp golden caster sugar
1 tbsp juniper berries

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, CarbohydrateContent 7 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium

PICKLED RED CABBAGE RECIPE | BBC GOOD FOOD

Pickled red cabbage recipe | BBC Good Food image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Makes 1kg

Number Of Ingredients 8

Ingredients

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

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, FatContent 0.3 grams fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.7 milligram of sodium

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