A quick and easy way to use up leftover red cabbage, that's also delicious.
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Prep Time 15 minutesmins
Cook Time 5 minutesmins
Course Condiments & Sauces
Servings 16
Ingredients
400gred cabbageshredded
3teaspoonscoarse sea saltif using finer salt use slightly less
1cupwater
1cupred wine vinegar
2tablespoonsgranulated sugar
1teaspoonyellow mustard seeds
½teaspoonwhole black peppercorns
3bay leaves
Instructions
Shred the cabbage into a desired size. Put in a bowl and cover with 1 teaspoon of the salt. Using your hands, mix and squeeze the cabbage to distribute the salt and soften the cabbage.
Sterilise a large jar or 2-3 smaller ones by washing them thoroughly with dish soap, rinse well then either boil them in a big enough pot to fully submerge them for 10 minutes or put them in an oven, set to 110°C, for 10 minutes.
Add the cabbage to the sterilised jar.
Put the remaining ingredients into a pot over medium heat. Once the liquid just begins to simmer but before it starts boiling remove the pan from the heat, leave it to cool for a minute then carefully pour into the jar with the cabbage. Make sure the jar is warm before pouring the liquid in or the jar might crack.
Make sure all the cabbage is covered by liquid. If more liquid is needed then top up with more vinegar.
Leave the jar out to cool then put it in a fridge. Ready to eat after an hour but best left overnight to allow the flavours to develop.