Quick Pickled, Crunchy Red Cabbage
Easy
15mins
Vegetarian
Quick Pickled, Crunchy Red Cabbage
Rated 3.9 stars by 13 users
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- ½ red cabbage (about 600 g), finely shredded
- 125ml apple cider vinegar
- 60g white sugar
- 1 tsp good quality cooking salt
- 1½ tsp Gewürzhaus Apple Cake Spice
- You will need 2 x 300ml sterilised jars, still warm from the sterilisation process
Directions
- Halve the cabbage and remove the core, then shred it finely with a mandoline or a very sharp knife.
- Add the shredded cabbage, vinegar, sugar, salt and Gewürzhaus Apple Cake Spice to a medium sized pot.
- Heat to a soft boil and cook for about 15 minutes, stirring frequently.
- Turn off the heat and let it cool slightly for 5-10 minutes. Transfer the mixture into warm glass jars and seal tightly with an airtight lid. The cabbage will keep in the fridge for a week or two.
Recipe Note
Serving suggestions:
- The pickled cabbage can be eaten straight from the jar as a pickle or used as a sandwich filling.
- Make it into a salad by adding orange segments, dry roasted walnut pieces, shredded parsley and dress with some extra virgin olive oil and orange juice.
