Pickled red cabbage

Name: Pickled red cabbage
Yield: Makes 1.2 kg to serve about 12
Ingredients: 4 juniper berries; coarse rock salt; 1 large red cabbage (about 1 kg), cored and finely shredded; 6 cardamom pods; 90 g sugar; 250 ml Cabernet Sauvignon vinegar; 250 ml red wine vinegar; 10 black peppercorns; 2 sprigs of fresh thyme; ½ nutmeg, grated; 1 bay leaf; 3 garlic cloves, peeled and crushed; ¼ teaspoon fennel seeds; ½ star anise; ½ cinnamon stick; ¼ teaspoon coriander seeds; 1 litre red wine

Preparation info

Makes 1.2 kg to serve about
12

Difficulty
Easy

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

These pickled cabbages are delicious with almost anything, but particularly game, sausages and ham. They keep well in the fridge - 2-3 weeks in an airtight container - and can only get better the longer they are in the pickle.

Ingredients

1 large red cabbage (about 1 kg), cored and finely shredded
coarse rock salt

Gluten-free
Vegan

Method

Toss the shredded cabbage with coarse salt in a big bowl. Cover and leave in a cool place or the fridge overnight. The cabbage will go limp. Rinse well and drain.

To make the brine, put the wine, vinegars and sugar in a large saucepan (enamel-lined, aluminium or stainless steel) and bring to the boil, stirring occasionally to dissolve the sugar. Tie all the remaining ingredients in a pi