Topic: Anyone have a Pickled Red Cabbage Recipe??

[George the Pigman]

This has been the best year ever for red cabbage and I have a serious glut! I got a good variety (Kalibos) and put them in earlier in the year than I used to.
Anyone any good recipes for pickled red cabbage??

[Obelixx]

I never have enough to need to pickle them but I have done this which keeps for weeks :-

Japanese style Red Cabbage

1/2    red cabbage, sliced finely
1    red onion, sliced finely
1 tsp    garlic, chopped finely
1/2 tsp    fresh chili, chopped finely
1/3 cup    raw sugar
1/3 cup    cider (or red wine) vinegar
1/3 cup    ginger wine
1/2 tsp    salt
1/2 cup    redcurrant jelly

Put first eight ingredients into a big pot and cook for 20 mins or so, stirring often.
Add the redcurrant jelly and continue to cook until all the liquid has reduced to a toffee-ish consistency.
Store in fridge, it lasts for months if you don't eat it. You can use it cold or heat it up. Use it as a condiment or garnish rather than as a vegetable.

I also have this recipe on standby just in case - http://www.bbcgoodfood.com/recipes/1826694/pickled-red-cabbage

One of my favourite ways to eat it fresh is this:-

SWEET & SOUR RED CABBAGE

250g / 8oz   red cabbage, shredded
430g / 15oz tin    red kidney beans, drained and rinsed
125g / 4oz   radishes, sliced
1   small red onion, sliced thinly
1   red bell pepper, cored and diced
200g / 7oz   beetroot, cooked and cut into strips

Dressing:-

4 tbs   red wine vinegar
4 tbs   soft brown sugar
2 tbs   light soy sauce
2 tbs   sunflower, safflower or grapeseed oil

Cover the cabbage with boiling water and leave for 5 minutes without further heat.  Drain well.
Combine all the salad ingredients.
Combine all the dressing ingredients and taste for seasoning.   Some people said it was more sweet than sour so you may want to adjust the vinegar levels.
Toss the salad in the dressing and serve.   The salad benefits from being left to marinate an hour or two before serving.