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Recipe - Pickled Cabbage

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
As a child, cabbage was always something that was boiled to death before being presented, grey and limp, as one of the 3 veg on your dinner plate.  Thankfully, I am no longer "required" to eat cabbage in this state.  In my adult life, pickled cabbage is a delicious way that I like to consume what is a very nutritious but often mistreated vegetable. 

 
Ingredients

• 250g red cabbage, finely shredded on a mandoline
• 1 cup apple cider vinegar
• 1 Tsp. salt
• 1-2Tsp. sugar
• 1/2 Tsp. freshly cracked black pepper (optional)
• 1 Tsp. caraway seeds (optional)
• 1/4 cup water if needed

Method

• Place all the ingredients, except the water,  in a bowl and massage the cabbage for a few minutes to help break down the fibre structure.
• Place into a 500ml screw top jar.  If need be, top up with a little extra water to make sure that the cabbage is submerged.
• You can use the cabbage within an hour, but the flavours will develop if you leave it for longer.  The jar can be stored in the fridge for a few weeks. 
• Take what you need from the jar, draining off the excess liquid back into the jar.
• This pickle is a good accompaniment to a burger or a falafel roll.

 
About the Recipe

• This recipe is suitable for vegetarians and vegans.
• Feel free to mix up the vegetables (Eg: add onions or carrots) and spices (Eg: add celery or mustard seeds, a bay leaf) in this recipe.
• Be careful when preparing and eating the pickle, as the red colour will stain, much like beetroot.
• A mandoline or v slicer is a great tool for very finely slicing vegetables.  Just be careful though, and please use the guard.  I have a bit of a love hate relationship with the appliance myself, with scars to show for my disrespect of the equipment.
• Pickled cabbage is not the same as Kimchi or Sauerkraut which are fermented rather than pickled.

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