Pickled red cabbage
Pickled red cabbage is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 1 servings. One serving contains 2066 calories, 12g of protein, and 6g of fat. For $7.91 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires red cabbage, black peppercorn, yellow mustard seed, and red wine. This recipe is liked by 201 foodies and cooks. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a tremendous spoonacular score of 92%. Similar recipes include Spiced Pickled Red Cabbage, Pickled Red-cabbage Slaw, and Grilled Sausage Sandwiches with Pickled Red Cabbage.
Servings: 1
Preparation duration: 15 minutes
Cooking duration: 15 minutes
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
2 tbsp yellow mustard seed
Equipment:
kitchen towels
colander
sauce pan
sieve
bowl
Cooking instruction summary:
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.
Step by step:
1. 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. 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.
3. Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves.
4. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over.
5. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Nutrition Information:
covered percent of daily need
