Recipe
Pickled red cabbage
240
minutes
10

A colourful accompaniment to beef and lamb, we love to pair with a casserole or slow cooked winter dish for that pop of colour.
Recipe courtesy of recipes.co.nz and Kathy Paterson. It was originally published here and is republished with permission.
Ingredients
- 1 cup white wine vinegar
- ¼ cup white sugar
- ½ tsp ground allspice
- 1 tsp salt
- ½ red cabbage, very finely sliced
- Handful of flat-leaf parsley, roughly chopped
Method
- Place the vinegar, sugar, allspice and salt in a saucepan and place over low heat.
- Bring slowly to the boil to dissolve the sugar, then simmer for 2 minutes.
- Set aside to cool.
- Place the red cabbage in a ceramic or glass bowl and pour over the cooled pickling liquid.
- Cover and place in the fridge for at least 4 hours, stirring occasionally.
- Stir through the chopped parsley before serving the pickled red cabbage.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
Inspiration
Breakfasts that are healthy, easy AND delicious
We’ve made the most important meal of the day easy, so you don’t have to skip it!