RED CABBAGE PICKLE RECIPES

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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

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

PICKLED RED CABBAGE RECIPE - BBC FOOD



Pickled red cabbage recipe - BBC Food image

I love to pickle red cabbage because of the magical way it turns a vivid red when it comes into contact with the vinegar, but you can customise this recipe to the ingredients you have available. You can replace the red cabbage with a hard white Dutch-style cabbage or a spicy Chinese pak choi cabbage. Swap the fennel for caraway, cumin or coriander; the chilli for mustard seeds and the vinegar for wine or rice vinegar. For this recipe you will need two 500ml/18fl oz sterilised jars. See Recipe Tips for information on sterilising.

Provided by Pam Corbin

Prep Time 2 hours

Cook Time 10 minutes

Yield Makes 2 x 500ml/18fl oz jars

Number Of Ingredients 9

500g/1lb 2oz red cabbage
1 large fennel bulb, about 150–200g/5½–7oz
1 tbsp fine sea salt
300ml/½ pint cider vinegar
50–100g/1¾–3½oz sugar (according to taste)
1 tsp fennel seeds
½ tsp chilli flakes
1 unwaxed lime, juice and finely grated zest only
1 tsp Tabasco or other chilli sauce (optional)

Steps:

  • Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours.
  • Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using.
  • Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away.
  • Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness.

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