Red cabbage recipe wanted please.

meritaten

malt vinegar is absolutely fine for pickled red cabbage! I add a small teaspoon of sugar but its not essential. neither are pickling spices, but if you want to add them go ahead! personally, if I had enough to do more than one jar I would half with, and half without, and then see which i prefer!

viv0147

Thank you all for the advice I will be filling the jars tomorrow.

jenster

Hello all

wondering if anyone has good a good recipe for braised red cabbage

preferable with out wine ( cos i havent got any )LOL

i got the cabbage apples and onions ect

any ideas

Jen..

Penelope_Penguin

This is the one I use

rockie4

http://www.waitrose.com/recipe/Braised_Red_Cabbage_with_Apple.aspx

I've used this one several times, tasty and freezes well.

BitterAndTwisted

The only thing wrong with St Delia's recipe is that it contains no caraway seeds. That's the way my German granny used to do it and so do I now

Pink.

Hi Jenster,

As your thread has dropped down the Old Style board I've added it to the main thread on red cabbage where you'll find lots of recipes for braised red cabbage. If you don't have wine vinegar or cider vinegar a few drops of white vinegar will give much the same result.

Pink

Linda32

Hello all,

First time I've done this and its not really turned out as I expected. So I wonder what went wrong. Perhaps you could help?


I followed the receipe such as it was.
Shread the cabbage and layer with salt to remove moisture.
Leave overnight and then pack into jar with pickling vinegar.

Which is what I did. I used Sarsons Pickling Vinegar to pack the cabbage and making sure the vinegar was upto the neck of the jar.

The cabbage tastes of vinegar rather than pickled red cabbage and is very soft, as if its been boiled for a week.
It sort of tastes alright but the texture isn't great. :eek:

Now I know that home made dosn't taste like shop bought, but this dosn't taste like shop bought in a not very nice way IYSWIM

Pickled 4th September 2011. Home grown cabbage so very fresh when pickled.

So where did I go wrong.

meanmarie

OH picked our solitary head of red cabbage at the weekend and I treated it as follows: wash, shred and spread in a roasting tin; peel and finely chop medium onion and 2 cooking apples; sprinkle with some peppercorns, whole cloves and about 6 ozs sugar....soft brown if you have it or any type you have; pour over some pickling vinegar....about half litre, mix thoroughly and cover with foil, tucking it in around sides; put in low oven....around 140c I think, (I had something else in at same temperature) and cook until for about 2/3 hours, giving it a stir every so often and tasting about half way through, I added a bit more sugar at this stage. We use it hot or cold and having eaten quite a bit over the weekend I have 3 jars in fridge...lasts for ages and lovely with cheese or cold meat.

HTH

Marie

Linda32

Hi,

Yes that helps alot

*Note to self* follow your receipe next year rather than Good Housekeeping Food from your Garden.

Yours sounds lovely btw.