Pickled cabbage

[LordLurkin]

Ko (my dear wife) has just bought home a huge bag of red cabbages and asked me to do something with them.

Im thinking pickled red cabbage for at least a good amount of them. Can anyone give me a good recipe for that.

And also some interesting suggestions for using up a few more of them.

Thinly slice and layer with salt and leave for 24 hours in a bowl - do a layer of cabbage layer of salt layer of cabbage etc
Sterilise jars in oven - put in wet with oven at about 120c for a good half hour
Fill jars with cabbage and top up with red wine vinegar put on lid, give a good shake to get rid of air and top up again repeat until No air left in spaces in jar

Alternatively you can add some spices like cloves, cinnamon , cardamom, cumin for varying tastes. You can also add in sultanas or use part balsamic vinegar again dependant on taste
Leave for at least 24 hours before using

As above, I also add red chillis to mine for some extra heat, and find that a couple of weeks before eating makes a big difference on taste.

I wash my cabbage after salting and leave it to 'drip dry' in a colander for another couple of hours. Then I layer it in a jar with a slice of red onion and 1/2 a teaspoon each of demerara sugar and pickling spice at each layering. I usually use bog standard pickling vinegar. Leave for a minimum of a week before eating.

Braised red cabbage is lovely with roast meats, sausages etc. I usually do Delia's It freezes really well so I'd make a big batch of that and freeze in suitable amounts. Red cabbage also makes a nice change from white in a coleslaw especially if you stir a spoonfull of Dijon mustard into the mayonaise too. For all of these suggestions the food processor is your friend

These are all the things I did last week with the last 4 of our red cabbages from the allotment because DH is a wally and picked them all at once we wanted to clear the space ready for this years potatoes.

WhinGin I think that it was an incident similar to your DH picking them all at one that has led to us ending up with a huge bag of them.

I love red cabbage but I need to add variety to it with these amounts. Braised is sounding like it will be on the table for dinner tomorrow.

Nigel Haworth's recipe is the best pickled cabbage recipe.

www.bbc.co.uk/food/recipes/lonklamblancashireho_91265

Nigella's braised red cabbage is also good, esp with cold meats. I usually make a huge batch in the slow cooker and freeze in small portions