cooking pickled red cabbage
July 24, 2014
Pickling vegetables improves your life.
Red cabbage is a good one to start with. It’s the humblest of vegetables - often sidelined to winter braising. That is until we introduce it to vinegar. It then transforms into the brightest, crunchiest purple pickle - it looks like fireworks on a plate that cuts through anything meaty or rich.
Think pulled pork, kebabs, sausages, burgers, anything barbecued. It’s goes great with smoked mackerel pate, oily fish and cured meats. You can throw it in coleslaw, have it in sandwiches or just on it’s own with feta and walnuts.
Also, it has healing properties. It prevents flu, it’s a gastro-regulator which means whether you’re blocked or loose, it’ll sort you right out. It’s good if you’re anaemic, if you have respiratory problems but perhaps most importantly - it works miracles on a raging hangover.
Convinced this stuff should be free on the NHS.
Find the recipe here