A crunchy, tangy accompaniment to cold meat. This pickled red cabbage will keep for up to 3 months if you store it in a cool, dark place
Makes: Approx 2.5kg
Prep time: 30 mins
Total time: 30 mins
Skill level: Bit of effort
- 1kg (2¼lb) red cabbage, finely sliced
- 2 red onions, peeled and finely sliced
- 4tbsp salt
- 2 x 568ml bottles distilled malt vinegar
- 1 cinnamon stick, lightly crushed
- 1tbsp cloves, lightly crushed
- 1tbsp coriander seeds
- 6 level tbsp granulated sugar
You’ll also need:
- Sterilised jars with vinegar-proof lids
- Place the finely sliced red cabbage and onion in a bowl and sprinkle over the salt. Mix well. Loosely cover the bowl and leave the vegetables overnight.
- Pour the vinegar into a pan, add the spices, and bring to the boil. Remove the pan from the heat and stir in the granulated sugar. Leave the mixture to cool.
- Wash the cabbage and onion in a colander under running cold water to rinse off salt. Drain well and pat dry with kitchen paper.
- Pack the vegetables into cold, sterilised jars, pressing down well. Pour over vinegar, ensuring that each jar has some of the spices and that the vegetables are totally covered with vinegar.
- Seal the jars with vinegar-proof lids, label and store in a cool, dark place for at least 2 weeks before using. It will keep for up to 3 months, stored in a cool, dark place. Keep jars in the fridge once opened.
Nutritional information per recipe
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.