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??
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.