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Thursday, 11 February 2010

I am not a huge fan of green cabbage but love red cabbage. We have friends coming for lunch on Sunday so I plan to make a big shepherds pie, this goes down really well with a portion of pickled red cabbage!
Pickled Red Cabbage
Red Cabbage
Spiced Vinegar (I just put spices into vinegar and left it overnight)
Cut off and discard the outer discoloured leaves from the cabbage.
Quarter and remove the tough inner stalk. Shred the cabbage, wash and drain well.
Layer in a basin with salt between layers, ending with a layer of salt.
Leave for 24 hours.
Wash thoroughly in cold water and drain well.
Pack into clean,sterilised jars and pour in cold, spiced vinegar.
Cover the jars and label with contents and date.
Note: Ready after 1 week but if you keep it longer than 10 – 12 weeks it will loose its crispness. You can use the same recipe for Pickled White Cabbage.


Needled Mom said...

I LOVE red cabbage too! My SIL gave me her recipe for it and it is sooooooo yummy.

Just a little something from Judy said...

I never heard of pickled red or white cabbage, but it sounds so good to me, and the completed jars look so perfect for the Valentine's weekend ahead. Does this recipe taste like our coleslaw? This is something I really enjoy eating. What a great idea to share this new recipe with us. I hope someday I get to taste picked red cabbage.

Hope you and your loved ones have a special weekend together.