Recipe

Pickled red cabbage

240
minutes
10
4.0
(12)
Pickled red cabbage

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.

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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

  1. Place the vinegar, sugar, allspice and salt in a saucepan and place over low heat.
  2. Bring slowly to the boil to dissolve the sugar, then simmer for 2 minutes.
  3. Set aside to cool.
  4. Place the red cabbage in a ceramic or glass bowl and pour over the cooled pickling liquid.
  5. Cover and place in the fridge for at least 4 hours, stirring occasionally.
  6. Stir through the chopped parsley before serving the pickled red cabbage.
Cabbage - Half Red Single
Cabbage - Half Red Single
$4.19
 each
Italian Parsley 18g
Italian Parsley 18g
$4.73
 each
Ceres Coconut Sugar 400g
Ceres Coconut Sugar 400g
$7.86
 each

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

4.5
2 Reviews
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