Pickled red cabbage recipe uk - Side dishes
Author: Michael Romero
Swap the fennel for caraway, cumin or coriander; the chilli for mustard seeds and the vinegar for wine or rice vinegar. I love to pickle red cabbage because of the magical way it turns a vivid red when it comes into contact with the vinegar, but you can customise this recipe to the ingredients you have available.
Pickled red cabbage
I love to pickle red cabbage because of the magical way it turns a vivid red when it comes into contact with the vinegar, but you can customise this recipe to the ingredients you have available. You can replace the red cabbage with a hard white Dutch-style cabbage or a spicy Chinese pak choi cabbage. Swap the fennel for caraway, cumin or coriander; the chilli for mustard seeds and the vinegar for wine or rice vinegar. For this recipe you will need two 500ml/18fl oz sterilised jars. See Recipe Tips for information on sterilising.
Provided by: Pam Corbin
Total time: 130 minutes
Cook time: 10 minutes
Prep time: 120 minutes
Yields: 2 items
Number of ingredients: 9
Provided by: Pam Corbin
Total time: 130 minutes
Cook time: 10 minutes
Prep time: 120 minutes
Yields: 2 items
Number of ingredients: 9
Ingredients:
- 500g/1lb 2oz red cabbage
- 1 large fennel bulb, about 150–200g/5½–7oz
- 1 tbsp fine sea salt
- 300ml/½ pint cider vinegar
- 50–100g/1¾–3½oz sugar (according to taste)
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- 1 unwaxed lime, juice and finely grated zest only
- 1 tsp Tabasco or other chilli sauce (optional)
How to cook:
- Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and place in a large bowl. Trim and halve the fennel lengthwise and finely slice crosswise. Add to the cabbage. Sprinkle with the salt and combine thoroughly using your hands. Cover with a plate, weight it down and leave for a couple hours for the salt to draw out any excess water from the cabbage – it won’t do any harm to leave it for up to 24 hours.
- Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and leave for the spices to infuse. When cool, strain to remove the seeds (or the seeds can be left if preferred). Add the lime juice and zest and the Tabasco, if using.
- Tip the cabbage into a colander tossing it lightly. Leave for 10–15 minutes to allow the salty water to drain away.
- Pack the cabbage into sterilised jars and pour over the lightly spiced vinegar to completely cover. The cabbage is best stored in the fridge and used within 6–8 weeks for maximum crunchiness.
How to Pickle Red Cabbage
Find out how to pickle red cabbage with Sarson's easy pickling recipe. Get inspired by our many mouth-watering recipes using vinegar.
Provided by: Sarson’s
Yields: 0 servings
Number of ingredients: 5
Provided by: Sarson’s
Yields: 0 servings
Number of ingredients: 5
Ingredients:
- 1 medium red cabbage
- 1tbsp salt
- ½ tbsp granulated sugar
- 450ml Pickling vinegar
- ½ small onion sliced
How to cook:
- Cut the cabbage into quarters and discard the outer leaves. Cut away the hard central core and shred the remaining cabbage finely. Layer the cabbage in a bowl with salt then cover and leave to stand overnight.
- In a saucepan gently heat the vinegar and sugar until the sugar has dissolved. Set aside to cool.
- The following day thoroughly rinse the cabbage and pat dry with kitchen roll.
- Pack into a sterilised Kilner® Jar adding a slice or two of onion as you go.
- Pour in the vinegar until the cabbage is covered then put on the lid. Leave for a week before eating.
Pickled Red Cabbage
Based on Ottolenghi's pickled red cabbage recipe with the ingredients I had to hand. Great with burgers, wraps etc.
Provided by: Sandy Wood
Yields: 0 servings
Number of ingredients: 7
Provided by: Sandy Wood
Yields: 0 servings
Number of ingredients: 7
Ingredients:
- 1/2 small red cabbage (shredded finely using a mandolin)
- malden salt
- 3 tbsp caster sugar
- 1/2 tsp black pepper corns
- 1/2 tsp red peppercorns
- 4 bay leaves
- 150 ml white wine vinegar
How to cook:
- Put the cabbage in a bowl with 1/2 tsp salt, mix it together and leave for 1/2 hour (should be 4 hours)
- Put the shredded cabbage in a large bowl with 1/2 tsp salt, mix it together and leave for 1/2 hour (should be 4 hours)
- Put the rest of the ingredients in the mason jar, give it a shake (with the lid on!)
- Add the cabbage to the mason jar and top it up with 350ml water, give it another shake with the lid on.
- Press the cabbage down so that it is below the water level and leave it out in the light for 3 days, then store it in the fridge or somewhere cool and dark.
Pickled red cabbage (Mrs Beeton's)
This is from Mrs Beeton's Cookery Book. This copy was a present for my partner's mother, dated 1952
Provided by: Jerry Pank
Total time: 60 minutes
Prep time: 60 minutes
Yields: 100 servings
Cuisine: British
Number of ingredients: 6
Provided by: Jerry Pank
Total time: 60 minutes
Prep time: 60 minutes
Yields: 100 servings
Cuisine: British
Number of ingredients: 6
Ingredients:
- 650g red cabbage (1 large red cabbage)
- Salt
- Water
- 2 pints of vinegar 1.13 litres) - to each 2 quart (2 pints) add 1 tablespoon ginger, well bruised
- 1oz (25 g) whole black peppercorns
- A little cayene, if liked
Nutrition:
- Serving Size: 1 Serving
- Calories: 11 calories
- Take off the outside decayed leaves of a nice red cabbage, cut it into quarters, remove the stalks, and cut it across in very thin slices.
- Lay these on a dish, and cover them plentifully with salt, then cover with another dish.
- Leave for 24 hours; turn into a colander to drain, and if necessary, wipe lightly with a clean, soft cloth. Put them in a jar; boil up the vinegar with the spices, and when cold, pour it over the cabbage.
- It will be fit for use in a week or two, but if kept for a very long time, the cabbage is liable to get soft and discoloured. To be really nice and crisp, and of a good red colour, it should be eaten almost immediately after it is made. A little bruised cochineal boiled with the vinegar adds greatly to the appearance of this pickle. Tie down with bladder, and keep in a dry place.
