4057 Pickled Red Cabbage for Hors-d’oeuvre

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 1 medium-sized red cabbage into a fine Julienne, place in a china bowl, sprinkle with fine salt and leave to macerate for 6–8 hours turning it over frequently. Then drain and place in a glazed earthenware jar together with 1 clove of garlic, a few peppercorns and 1 bayleaf. Cover with ordinary vinegar or preferably, cold boiled vinegar and leave to pickle for 1–2 days.