pickled red cabbage
Pickled Red Cabbage (makes a large kilner jar’s worth)
Preparation Time: 30mins Inactive Time: 3 hours Cooking Time: 15mins
1 average sized red cabbage, quartered, woody stem removed and finely shredded 2 handfuls of table salt 1 litre white wine vinegar (cheap stuff) 300ml red wine (cheap stuff) 250g caster sugar 1 tbsp black peppercorns 3 bay leaves
Make it! Place the shredded cabbage in a large colander with a bowl underneath. Scatter the salt over and give it a mix with your hands to make sure all the cabbage is coated. Leave for a few hours. This draws the moisture out (which collects in the bowl beneath) and removes the bitterness. After 3 hours, wash the salt off and place in a massive bowl or your largest pan. Heat the vinegar and red wine in a large pan with the sugar, peppercorns and bay leaves. Once it’s boiling, remove from the heat and strain off the spices. Pour the clear hot liquid all over the red cabbage to fully submerge it. Leave to cool completely. When cool, transfer the cabbage and liquid to a sterilised jar and keep refrigerated. Ready to use the next day, and lasts for months and months.
These are some recipes collected over the years in kitchens. They are mainly in note form, hence rough, and often scribbled down like a madwoman. Contact me if it’s all too confusing!