Red cabbage has such a wonderful colour and crunchy texture. It’s also pretty hard to avoid at this time of year! If you are sick of sides of braised cabbage with your roast – why not try this brighter, crunchier version to enhance any plate of leftovers. It only takes a few minutes to prepare and the results are more than worth it.
I’m not a massive fan of lots of overpowering caraway and dill in my pickled cabbage. I prefer slightly less bold flavours to allow the taste of cabbage to come through. Here, the pickled cabbage is seasoned with celery seeds, juniper berries and lots of garlic and to me is perfectly balanced.
Pickled red cabbage
- 1 litre kilner jar
- 125 ml rice vinegar
- 475 ml hot water
- 70 g caster sugar
- 1 tsp salt
- ½ – 1 red cabbage about 800 g worth
- 1 red onion
- 1 tbsp celery seeds
- 1 tbsp juniper berries
- 5 garlic cloves
- 2 bay leaves
- To make the brine, add the vinegar, water, sugar and salt to a saucepan and heat until the sugar and salt are dissolved. Allow to cool.
- Peel and finely slice the onion and cabbage (use a mandoline if necessary).
- Add all the ingredients to an airtight container and store in the fridge. They are ready to serve after around 2 hours in the fridge and will keep for up to 1 month.