Thought i’d share this great pickled red cabbage recipe with you as it’s so versatile and best of all tasty. If you like the crunch of raw cabbage with the zing of vinegar and chilli, you’ll love this simple pickle.
1 small whole red cabbage, (you could use half white and red for added colour effect), 1/2 cup champagne vinegar, (or use any other white vinegar), 3 tbs rice vinegar. 1 tsp black peppercorns, 1 tsp coriander seeds, 4 bay leaves, 4 tbs caster sugar, any combination of chilli’s you like. I used long green and red in previous batches and were fabulous. Halve the recipe if you need to. The cabbage will last a few weeks refrigerated.
Halve and core your cabbage and shred.
Add all your ingredients with 160ml of water to a saucepan and bring to the boil.
Gently pour the boiling liquid over your shredded cabbage and chilli’s and toss. Leave to cool.
To sterilize jars, place them on a tray and put in a 120degC oven for 20mins. Be careful when you remove them hehe.
Once cooled evenly distribute between jars. Done!
Used in last nights solo dinner mixed with some grated carrot, shredded lettuce, mayonnaise. Makes a fantastic slaw because you already have the vinegar made in the jar. I cooked the pork steak with lashings of BBQ sauce. Served with a sprinkling of celery salt. Very nice and great use of leftovers, (pulled that steak out of the freezer), leftover shells, carrots, lettuce, cheese from the other night. Ange was out, sat in front of TV and watched Man of Steel.