Pickled Red Cabbage has a vibrant-colour about it, and the pickle itself is an old-fashioned favourite, often used to accompany cold cuts, like slices of cold ham, duck or goose, or salads and pies. A home-made pickled red cabbage is always a welcome site at a feast day celebration like Christmas and Thanksgiving.
Pickled Red Cabbage Recipe
Makes about 1Kg of pickled red cabbage to pot
- 700g red cabbage (shredded finely)
- 4 eating apples
- 1 large onion (sliced finely)
- 2 tbsp sea-salt
- 600ml red wine vinegar
- 75g light muscovado (brown) sugar
- 1 tbsp coriander seeds
- 3 cloves
- 2.5cm piece fresh root ginger
- 1 whole star anise
- 2 bay leaves
Put the shredded cabbage and sliced onion in a bowl, add the sea-salt, and mix well until thoroughly combined. Tip the mixture into a colander, over a bowl to catch the released liquid, and leave to drain overnight.
The next day, rinse the salted cabbage and onion, drain well, and pat dry using kitchen paper.
Pour the red wine vinegar into a pan, add the sugar, spices, and bay leaves, and bring it up to the boil. Once at the boil remove from the heat and leave to cool and infuse.
Core and chop the apples into small chunks, then layer the apple with the cabbage and onions in sterilized preserving jars. Pour over the cooled spiced vinegar – if you prefer a milder pickle, strain out the spices first. Seal the jars and store for at least a week before eating. Eat within 2 months. Once opened, store in the refrigerator.