red cabbage

harrys_nan

What is the secret for getting homemade pickled red cabbage to stay crunchy?

joedenise

I braise it in the slow cooker and about an hour before the end I add a sliced apple then once cooled portion up and freeze in usuable amounts. Don't add much liquid which I think helps to keep it crunchy. If you'd like the recipe I'll put it on here.

Reheat in in a pan with about 1 Tbs of water.

Denise

harrys_nan

joedenise wrote: »

I braise it in the slow cooker and about an hour before the end I add a sliced apple then once cooled portion up and freeze in usuable amounts. Don't add much liquid which I think helps to keep it crunchy. If you'd like the recipe I'll put it on here.

Reheat in in a pan with about 1 Tbs of water.

Denise

yes please, although I am talking about pickled red cabbage. I didn't make that clear in my op, sorry

joedenise

My recipe is for braised red cabbage not pickled. I don't do pickled red cabbage as not keen on it. Do you still want the recipe?

Have you tried googling pickled cabbage. I'm sure that will be loads of hits!

Denise

katkin

Hopefully Google or someone else will come along with a recipe.

But as someone who hates cooked red and commercial pickled cabbage but loves it raw as a salad side can I recommend trying smaller amounts shredded with a vinaigrette dressing, or even a splash of balsamic vinegar mixed in. Add to that some apple, cranberries and red onions for a fantastic side dish.

BB15

I've always made it by shredding the cabbage and layering with salt, leave overnight then rinse off in the morning. Bottle with malt vinegar poured over and leave for about 3 weeks. Very simple but seems to work fine. Don't make too much at once as it tends to go soft the longer it's kept ( probably as there 's no preservatives used). Hope this helps.

harrys_nan

BB15 wrote: »

I've always made it by shredding the cabbage and layering with salt, leave overnight then rinse off in the morning. Bottle with malt vinegar poured over and leave for about 3 weeks. Very simple but seems to work fine. Don't make too much at once as it tends to go soft the longer it's kept ( probably as there 's no preservatives used). Hope this helps.

that's exactly how I make it but it never seems to be crunchy. Saying that I make it for my SIL and he likes it.
I have made some more now, that's it now for this year