Pickled Red Cabbage
How to Make Pickled Red Cabbage at Home
Serves
8 - 10
Prep Time
5 mins
Cook Time
4 hrs
A colourful accompaniment to beef and lamb, we love to pair with a casserole or slow cooked winter dish for that pop of colour.
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ShareIngredients
1 cup white wine vinegar
1/4 cup white sugar
1/2 tsp ground allspice
1 tsp kosher salt
1/2 red cabbagei
very finely sliceda handful of flat-leaf parsley
roughly chopped
Method
Place the vinegar, sugar, allspice and salt in a saucepan and place over low heat.
Bring slowly to the boil to dissolve the sugar, then simmer for 2 minutes.
Set aside to cool.
Place the red cabbage in a ceramic or glass bowl and pour over the cooled pickling liquid.
Cover and place in the fridge for at least 4 hours, stirring occasionally.
Stir through the chopped parsley before serving the pickled red cabbage.
Nutrition Information per Serving (103g)
Lacking some energy or focus? Serve this dish alongside a slow-cooked, iron-rich casserole.
