Pickled red cabbage recipe
Created by The Tesco Recipes team
Transform ordinary red cabbage into a tangy and flavourful delicacy with this simple. Perfect as a side dish or topping for sandwiches and burgers, adding a unique and delicious flavour to your meals.
See method- Makes about 800g
- Takes 15 mins plus 2 hrs brining and 2 days infusing
- 20 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 400g red cabbage (about half a head), outer leaves and central white core discarded, thinly shredded
- 40g sea salt or table salt
- 350ml cider vinegar
- 75g granulated sugar
- 2 tsp mustard seeds
- 1 tsp coriander, fennel or caraway seeds
- ½ tsp peppercorns
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Shop ingredientsEach serving contains
- Energy
- 85kJ 20.0kcal
- Fat
- 0g
- Saturates
- 0g
- Sugars
- 3g
- Salt
- 0.2g
of the Reference intake
Carbohydrate 3.6gProtein 0.3gFibre 0.5g
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Method
- Put the cabbage and salt in a bowl and mix well with your hands; set aside for 2 hrs. Tip into a colander or sieve and allow any liquid to drain off . Rinse the cabbage thoroughly with cold water to wash away the remaining salt. Drain well, squeezing as much water out as you can, then tip onto a clean tea towel or kitchen paper and pat dry.
- Put the vinegar, sugar, spices and 150ml water in a pan. Heat gently to dissolve the sugar, then bring to the boil over a high heat and simmer for 2 mins.
- Fill 2-3 sterilised jars* with the cabbage, pushing it down so it’s tightly packed. Transfer the pickling liquid to a jug or use a ladle to add to the jars until the cabbage is submerged, making sure the spices are evenly distributed between the jars. Use a fork to mix the spices through the cabbage. Seal and refrigerate for 2 days for the flavours to infuse. Once opened, keep in the fridge for up to 1 month.
- See more Side dish recipes
*To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.
