Pickled Red Cabbage
How to Make Pickled Red Cabbage at Home
8 - 10
Serves
5 mins
Prep Time
4 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
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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Ingredients
1 cup white wine vinegar
1/4 cup white sugar
1/2 tsp ground allspice
1 tsp salt
1/2 red cabbage
i
very finely sliced
a handful of flat-leaf parsley
roughly chopped
Method
To Pickle Cabbage
1
Place the vinegar, sugar, allspice and salt in a saucepan and place over low heat.
2
Bring slowly to the boil to dissolve the sugar, then simmer for 2 minutes.
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3
Set aside to cool.
4
Place the red cabbage in a ceramic or glass bowl and pour over the cooled pickling liquid.
5
Cover and place in the fridge for at least 4 hours, stirring occasionally.
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6
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.
Energy
201kJ (52 kcal)
Protein
1.4g
Total Fat
0.2g
Saturated Fat
0g
Carbs
10g
Dietary Fibre
1.9g
Sodium
282mg
Iron
1mg
Zinc
0.2mg
Vitamin B12
µg
