Pickled Red Cabbage

A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 1kg

Nutrition per serving

• Kcalories

  66

• Protein

  0.4g

• Carbs

  15g

• Fat

  0.3g

• Saturates

  0g

• Fibre

  0.4g

• Sugar

  15g

• Salt

  0.7g

Ingredients

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

Directions

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. 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.

Categories: All Christmas