- Red cabbages are easy to prepare. Strip off the outer leaves, wash, then slice into quarters, cut out the hard central core on each, then chop or shred.
- Lock in the color by adding a touch of vinegar when cooking red cabbage in water. This stops the lovely deep purple hue from running.
- Don’t be too heavy-handed with red cabbage. A lot of its frumpy reputation comes from it being over-pickled or boiled for an eon. Although it’s a sturdy vegetable it’s not invincible…
- Go raw.
Lock in nutrients by eating your red cabbage uncooked in salads. Just
make sure you slice it very finely.
- 1 lb red cabbage, finely shredded
- 1 1/4 Tbs. coarse sea salt
- 2 cups cider vinegar
- 3/4 red wine
- 1 1/4 granulated sugar
- 2 tsp black peppercorns
- 6 bay leaves
- 2 tbsp yellow mustard seeds
2. Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
3. Strain through a fine sieve (cheesecloth works, too)into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilized jar(s) and seal. Will last for a month in the fridge