Red cabbage is in season in the UK in November and December and makes a wonderful inclusion in many winter dishes. It can be braised or boiled, as well as enjoyed raw in salads or salads, but by pickling the red cabbage you can store and enjoy this vibrant vegetable well after the season has finished.
How to prepare red cabbage?
For pickling you want to shred your red cabbage, in order to fit the veg easily into your preserving jars or vessels. Wash and peel away the tough outer leaves. Then, using a sharp knife, cut the cabbage into quarters then trim off the central core from each. Turn each wedge onto its flat side then slice downwards cutting into thin slices. For short shreds cut lengthwise or crosswise for longer shreds.
How do I pickle red cabbage?
Before pickling your cabbage you want to massage with salt and set aside for a couple of hours, this helps to remove excess water from the veg. Then make a pickling liquor, which is usually a mix of vinegar, sugar and whole spices and aromatics, heated until the sugar has dissolved. Rinse excess salt off the cabbage and pat dry with kitchen paper. Add the veg to sterilised jars and pour over the pickling liquor so it completely covers the cabbage. Seal while still warm and then leave to cool.
Metric
Imperial
- 300g of red cabbage, shredded
- 80g of salt
- 550ml of malt vinegar
- 250g of caster sugar
- 1 cinnamon stick
- 1 tsp cloves
- 1 tsp coriander seeds
Put the cabbage in a colander and rub with the salt. Leave to drain for 2 hours
- 300g of red cabbage, shredded
- 80g of salt
Heat the vinegar, sugar and spices in a large saucepan over a medium heat, stirring regularly to help dissolve the sugar
- 550ml of malt vinegar
- 250g of caster sugar
- 1 cinnamon stick
- 1 tsp cloves
- 1 tsp coriander seeds
Once dissolved, remove the pan from the heat and set aside to infuse for 5-10 minutes
Wash the salt off the cabbage and dry with kitchen paper, then put the cabbage into a sterilised jar (or more than one if needed)
Pour the pickling liquor over the cabbage, ensuring that the leaves are fully submerged
Seal the jar and set aside to cool and then store in the fridge for 2 days to allow the flavours to infuse before eating
Is pickled red cabbage healthy?
As a veg, red cabbage is rich in antioxidants and is a good source of fibre, which helps support gut health. Pickling the cabbage also brings some added health benefits as the vinegar brine often contains probiotics and electrolytes.
How do I sterilise jars for pickling?
To ensure your pickled cabbage keeps safely and for as long as possible you must sterilise the jars it goes into. You can do this by washing your jars in hot soapy water, then drying in a low-medium oven for about 10 minutes. Check out our step-by-step guide for ease
How do you make quick pickled cabbage?
You can knock up a quick, cheat’s pickle, to use immediately rather than store. Simply shred the cabbage then put in a bowl with vinegar and a pinch of sugar, if liked, for 15-30 minutes. This gives it a tart flavour and crisp, vibrant finish that works well with grilled meat, and as part of these summer rolls from Pollyanna Coupland
How long will pickled red cabbage last?
Pickled red cabbage preserved using the method above will keep in the fridge, unopened, for up to a month. Once opened it will keep for up to two weeks.
What can I do with a jar of pickled red cabbage?
The tart sweetness of pickled red cabbage works really well with cured meats and cheeses, so serve as part of a cheese or charcuterie board. It is also brilliant for adding some pep to cheese on toast, a burger or to cut through the rich flavour of beef or lamb roasts and stews. As any Northern cook will tell you, it’s also the perfect accompaniment to Lancashire hot pot as in Nigel Haworth’s refined version
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