Pickled red cabbage 1
2l of malt vinegar
250ml of red wine vinegar
250ml of balsamic vinegar
450g of sugar
40g of pickling spice
20g of fresh ginger
2 red chillies, sliced very thin
2 red cabbages, quartered, cored and finely
LAUNCH COOKING MODEWhat’s this?
Place all ingredients (sugar, balsamic vinegar, red wine vinegar, red chillies, fresh ginger, malt vinegar and pickling spice) except the cabbage and salt, into a large stainless steel pan and bring to the boil slowly. Stir regularly to ensure the sugar dissolves
Turn off the heat and cover. Leave overnight to cool and so the flavours infuse, then strain and bottle
Toss the cabbage in a good amount of salt and leave overnight in the fridge. Wash off the next day, and pat dry with kitchen paper
Fill the sterilised kilner jar with cabbage, pour in the spiced vinegar to the top ensuring the cabbage is fully covered and then seal the jar and store in a cool dry place. This will then be ready to consume in one month’s time.
STERILISING A JAR
To sterilise a jar, wash in soapy water then rinse, remove the rubber seal and place the jar in the oven at 150c/gas mark 2 for 5 minutes.
Pickled red cabbage 2
- 500g red cabbage, finely shredded
- 140g coarse sea salt
- 500ml cider vinegar
- 200ml red wine
- 400g granulated sugar
- 2 tsp black peppercorns
- 6 bay leaves
- 2 tbsp yellow mustard seeds
Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
Recipe from bbcgoodfood.com
Braised red cabbage
1 Grandma Jeanette
2 tablespoons butter
5 cups shredded red cabbage
1 cup sliced green apples
1/3 cup apple cider vinegar
3 tablespoons water
1/4 cup white sugar
2 1/4 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground cloves
ingredients into a large pot.
Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 1½ to 2 hours.
2 Delia Smith
|Pre-heat the oven to gas mark 2, 300°F (150°C).|
First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk. Then shred the rest of the cabbage finely, using your sharpest knife (although you can shred it in a food processor, I prefer to do it by hand: it doesn’t come out so uniform).
Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.
Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking.
Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it’s a real winner of a recipe.
3 jamie oliver
2 rashers higher-welfare smoked streaky bacon, finely sliced
1 tablespoon fennel seeds, bashed
1 onion, peeled and sliced
2 good eating apples, peeled and chopped into 2.5cm pieces
1 red cabbage, outer leaves and core removed, chopped into irregular chunks
freshly ground black pepper
150 ml balsamic vinegar
1 small knob butter
1 handful fresh flat-leaf parsley leaves, chopped
Pour a good lug of olive oil into a saucepan, get it hot and add the bacon and fennel seeds. Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky. Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and stir everything together well. Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often. You will end up with a gorgeously sticky-sweet cabbage dish that you’ll want to eat immediately, straight out of the pan! Or, if you can wait long enough, scoop it into a serving dish, pop the butter on top and sprinkle over the parsley.
4 rachel ray
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper
Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.