This delicious Pickled Red Cabbage recipe is perfect all year round, and highlights the unique colour and flavour of red cabbage, while preserving all its nutrients. It’s sweet and sour, without being overly acidic, stays crisp and bright in colour, and aids protein digestion.
Cabbage grows in Melbourne in Autumn and Winter, but in temperate climates (Melbourne, Sydney, Brisbane, Adelaide) it can grow all year round. The flavour of red cabbage is deeper and earthier than green cabbage.
Use Pickled Red Cabbage as a salad, or fry to warm it through and use as a side dish.
Ingredients:
I medium size full red cabbage
2 cups of boiling water
2 tablespoons raw honey
1/2 cup organic apple cider vinegar
1 cup virgin olive oil
3 fresh or dry bay leaves
1-2 cloves garlic, roughly crushed
20 black peppercorns, roughly crushed
Method:
- Shred the red cabbage in a food processor.
- Prepare the marinade: boil the water, add the honey and stir until it has dissolved, add the apple cider vinegar. Keep olive oil separate for now.
- 1/4 fill a 1 litre jar with shredded cabbage, pour 1/4 marinade and 1/4 olive oil over and add 1/4 garlic and peppercorns and stir, then push cabbage down tightly. Repeat for next 3 x 1/4’s until the jar is full. Place bay leaves around the outside of the mixture.
- Put it in the bottom shelf of the refrigerator where it is not as cold.
Your Pickled Red Cabbage is ready to eat straight away, but the flavours come through more fully in two days. Keep refrigerated.