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Pickled Red Cabbage
Based on Ottolenghi's pickled red cabbage recipe with the ingredients I had to hand. Great with burgers, wraps etc.
Servings
large sterilised mason jar
Ingredients
  • 1/2 small red cabbage shredded finely using a mandolin
  • malden salt
  • 3 tbsp caster sugar
  • 1/2 tsp black pepper corns
  • 1/2 tsp red peppercorns
  • 4 bay leaves
  • 150 ml white wine vinegar
Servings
large sterilised mason jar
Ingredients
  • 1/2 small red cabbage shredded finely using a mandolin
  • malden salt
  • 3 tbsp caster sugar
  • 1/2 tsp black pepper corns
  • 1/2 tsp red peppercorns
  • 4 bay leaves
  • 150 ml white wine vinegar
Instructions
  1. Put the cabbage in a bowl with 1/2 tsp salt, mix it together and leave for 1/2 hour (should be 4 hours)
  2. Put the shredded cabbage in a large bowl with 1/2 tsp salt, mix it together and leave for 1/2 hour (should be 4 hours)
  3. Put the rest of the ingredients in the mason jar, give it a shake (with the lid on!)
  4. Add the cabbage to the mason jar and top it up with 350ml water, give it another shake with the lid on.
  5. Press the cabbage down so that it is below the water level and leave it out in the light for 3 days, then store it in the fridge or somewhere cool and dark.
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