PICKLED RED CABBAGE
Raw cider vinegar is unheated and unpasteurized. Look for it at health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h15m
Yield Makes 2 2/3 cups
Number Of Ingredients 3
Steps:
- Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.
QUICK PICKLED CABBAGE
Transform red cabbage into a speedy side dish that's quick enough for everyday, but delicious enough to serve to dinner party guests
Provided by James Martin
Categories Side dish
Time 20m
Number Of Ingredients 5
Steps:
- Put the cabbage in a large heatproof bowl. Put the onion in a saucepan with the vinegar, sugar and juniper berries. Heat until the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely. Chill until needed.
Nutrition Facts : Calories 44 calories, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
CANNED PICKLED RED CABBAGE
This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc
Provided by ChefDebs
Categories Vegetable
Time 30m
Yield 6 jars
Number Of Ingredients 4
Steps:
- Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
- Drain,.
- Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
- Seal jars for 10 mins in hot water bath.
- Ready to eat after 6 days.
PICKLED RED CABBAGE WITH WALNUTS & APPLE
Serve this festive pickled red cabbage with cold cuts and sausage rolls on Boxing Day and beyond. It also makes a fantastic side dish for Christmas Day
Provided by Tom Kerridge
Categories Side dish
Time 30m
Number Of Ingredients 10
Steps:
- Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.
- Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.
- When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.
Nutrition Facts : Calories 116 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
RED CABBAGE & PICKLED CHILLI SLAW
Serve this crunchy red cabbage slaw with pickled jalapeño chillies as part of a Mexican feast. If you're making this dish for kids, leave out the chilli and dress with lime juice and a splash of oil
Provided by Tom Kerridge
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Put the cabbage and onion in a bowl, season with salt and a small pinch of sugar and leave for 30 mins.
- Stir the carrot, jalapeños and their pickling liquid through the cabbage. If making ahead, prep the vegetables but don't season or dress until the last minute.
Nutrition Facts : Calories 83 calories, Fat 1 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
DANISH MEATBALL BURGERS WITH PICKLED RED CABBAGE
Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.
Provided by Food Network
Time 1h
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the pickled cabbage: Combine the vinegar, sugar and 1 teaspoon salt in a medium saucepan. Add the cabbage and bring to a boil. Reduce the heat; simmer until the cabbage is brightly colored and tender, about 30 minutes. Remove from the heat; stir in the jam.
- Meanwhile, make the remoulade: Mix the mayonnaise, mustard, relish, capers, curry powder, turmeric and 1 teaspoon minced onion in a small bowl (reserve the remaining onion). Refrigerate until ready to use.
- Make the patties: Combine the beef, half-and-half, breadcrumbs, nutmeg, remaining minced onion, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and combine with your hands. Form the mixture into six 3/4-inch-thick patties.
- Heat 1 tablespoon olive oil in a cast-iron skillet over high heat. Add 3 patties to the skillet; cook until browned, 4 minutes. Flip and cook until cooked through, about 5 more minutes. Top each burger with a slice of cheese; cover and cook until melted, 1 minute. Transfer to a plate and repeat with the remaining 1 tablespoon olive oil, burger patties and cheese. Spread the remoulade on the top buns. Sandwich with the burgers and pickled cabbage.
DANISH PICKLED RED CABBAGE (ROEDKAAL)
This side dish is a stable in all Danish homes and is served as a condiment along with pork roast, duck etc. It can be served warm or cold. The recipe is adapted from a Danish cook book 'God Mad - Let at lave' which is also a stable in Danish homes. The prepared cabbage can be frozen for up to 6 months.
Provided by Deantini
Categories Low Protein
Time 1h10m
Yield 3-4 cups, 24 serving(s)
Number Of Ingredients 6
Steps:
- Place cabbage, apple, vinegar, cranberry and salt in a pot; simmer under lid for 1 hour.
- Remove the lid and cook for another 10 min to let some of the moisture steam off
- Remove from heat and if needed strain lightly, you will need to have a bit of moisture left but the cabbage should not be swimming in it.
- Add sugar until desired tartness is achieved.
Nutrition Facts : Calories 21.7, Fat 0.1, Sodium 54.2, Carbohydrate 4.6, Fiber 0.6, Sugar 3.5, Protein 0.3
SPICED PICKLED RED CABBAGE
Here you are a canned Eastern European recipe for you to savor. Red cabbage made to last for months on end.... There are endless recipes and I went and added to them. I used home grown red cabbage, raspberry vinegar, red wine vinegar, apples and red onions. Yes of course I added spices.
Provided by Rita1652
Categories Onions
Time 2h
Yield 20 cups, 80 serving(s)
Number Of Ingredients 15
Steps:
- In a large stainless steel pot layer cabbage and 1/3 cup salt. Cover and let sit in a cool spot for 24 hours.
- After 18 hours of cabbage sitting layer onions and remaining salt in a separate glass or stainless bowl cover with cold water to cover and let sit in a cool spot.
- Transfer cabbage to a colander a bit at a time to drain and rinse under cold running water.
- OK now you can place on paper lined trays to dry for about 6 hours. Or go ahead and let sun dry for 3 hours on paper towel line trays.
- Prepare canners, jars and lids.
- Prepare the spice bag by placing in a cheese cloth place allspice, juniper, peppercorns, celery seed, bay leaves, and cinnamon pieces tie to enclose.
- In a large stainless steel pan combine vinegars, sugar, mustard seed, mace, and spice bag. bring to a boil stirring to dissolve sugar. Reduce heat and gentle boil for 5 minutes. Rinse onions under cold running water add apple and onions to vinegar mixture. Cook for 5 minutes.
- Discard spice bag.
- Remove onions and apples place in a very large pot or bowl with cabbage tossing to mix all together.
- DON`T discard the liquid. Keep it heated.
- Packed the mixed veggies into hot jars leaving 1/2 inch head space. Ladle hot vinegar mixture in cabbage filled jars leaving 1/2 inch head space.Remove air bubbles. Wipe rims and place lids and screw tops to finger tightness.
- Place jars in a canner covering with boiling water by at least 1 inch. Bring back to a boil covered for 20 minutes. Remove lid and turn off flame let sit for 5 more minutes. Remove and jars and let cool in a draft free spot to cool.
- Remove air bubbles.
RED PICKLED CABBAGE
I go nuts over this cabbage in the Paris delis. Red cabbage is very good you you and this keeps 2 weeks in my fridge with no problem. The crunch is still there! Use all organic ingredients if possible. A terrific side dish to an omelette or sandwich.
Provided by KaffirLime
Categories Vegetable
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Grate or shred cabbage into very thin slivers.
- Place cabbage in a porcelain bowl.
- Add 1/2 cup of olive oil.
- Add 1/4 cup of Apple cider vinegar (I like the organic one).
- Add 2 to 3 tablespoon of raw honey.
- Toss and mix everything together and add salt & pepper to taste.
- Store in glass jar(s). Keeps fresh for a long time.
- The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.
Nutrition Facts : Calories 112.9, Fat 9.1, SaturatedFat 1.3, Sodium 19.4, Carbohydrate 8.1, Fiber 1.5, Sugar 5.6, Protein 1
PICKLED RED CABBAGE
This heirloom recipe used a method no longer in common practice, so I have included more modern directions. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Greens
Time P1DT8h
Yield 4 quarts
Number Of Ingredients 9
Steps:
- HEIRLOOM DIRECTIONS: Sprinkle cabbage generously with salt.
- Set aside in a cool place to stand for 30 hours.
- Drain all moisture from cabbage, place in the sun and allow to remain for several hours.
- Combine vinegar, sugar, celery seed, pepper and spices; boil together for 7 minutes and pour over the cabbage.
- Fill crocks, cover and store in a cool place.
- MODERN DIRECTIONS: On the third day drain cabbage well; squeeze dry in towel.
- Place in canning jars.
- Combine remaining ingredients in large saucepan.
- Bring to boil; cook, stirring, 7 minutes.
- Cool; pour over cabbage in jars.
- Cover; refrigerate.
- Allow to age 3 days before serving.
- Will keep 6 weeks in refrigerator.
Nutrition Facts : Calories 278.7, Fat 1, SaturatedFat 0.2, Sodium 2413.8, Carbohydrate 47.2, Fiber 6.4, Sugar 36.1, Protein 4.4
PICKLED CABBAGE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the top off Chinese cabbage and reserve for another use. Trim the base of the cabbage, discard, and then cut the remaining cabbage into 2-inch slices. Place cabbage slices in a bowl and add garlic, chilies, sugar and salt. Stir to combine. Spoon or pour into a jar and seal. Let sit in the refrigerator for 3 days.
PICKLED RED CABBAGE
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
Provided by Sarah Cook
Categories Condiment, Snack
Time 30m
Yield Makes 1kg
Number Of Ingredients 8
Steps:
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- 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.
- Strain through a fine sieve 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 sterilised jars and seal. Will last for a month in the fridge.
Nutrition Facts : Calories 66 calories, Fat 0.3 grams fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 0.4 grams fiber, Protein 0.4 grams protein, Sodium 0.7 milligram of sodium
PICKLED RED CABBAGE WITH CRANBERRIES AND APPLE
It may be my German heritage, but I love cabbage. This dish is also hysterical because it reminds me of the scene in A Christmas Story when the kid keeps smashing his face into his red cabbage, mashed potatoes and meatloaf. Classic. At the restaurant I serve this side dish with lightly breaded pork cutlets and a super herbaceous chive spaetzle. Also, after sitting in the refrigerator overnight, the cabbage will be almost translucent and really glossy. Beautiful.
Provided by Food Network
Time 8h40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large saute pan, heat the olive oil and saute the red onions with the apples until they are slightly golden, about 5 minutes. Add the red cabbage, season with salt and saute until the cabbage begins to wilt, 5 to 10 minutes. Add the cranberries, sugar and vinegar and cook until the juices reduce and the cabbage looks glossy, about 15 minutes. Chill the cabbage and cranberry mixture overnight. It can be served both warm or cool, according to one's taste.
More about "pickled red cabbage recipes"
PICKLED CABBAGE RECIPE : SBS FOOD
From sbs.com.au
4.8/5 (2)Category SideCuisine Australian
QUICK-PICKLED CABBAGE RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 46Calories 31 per servingCategory Side Dish, Condiment
SWEET PICKLED RED CABBAGE - LOCAL FOOD BRITAIN
From localfoodbritain.com
5/5 (1)Category Side DishCuisine Vegetarian
PICKLED RED CABBAGE - EASY QUICK PICKLED CABBAGE - TAKE ...
GLAZED PICKLED RED CABBAGE RECIPE - FOOD & WINE
From foodandwine.com
5/5 (1)Category VegetablesServings 8Total Time 5 hrs 40 mins
- In a medium saucepan, combine 2 cups of water with the vinegar and pomegranate syrup and bring to a boil over moderately high heat. Remove from the heat and add the allspice, cloves, bay leaves, cinnamon stick and coriander seeds and let stand for 1 hour. Set a fine sieve over a medium bowl and strain the vinegar mixture. Discard the solids.
- Bring a large pot of water to a boil, add the cabbage and cook over moderately high heat for 20 minutes, until just tender. Drain and return to the pot. Pour the vinegar mixture over the cabbage and toss to coat. Cover the pot with a lid and let the cabbage marinate at room temperature for 2 hours.
- Place the pot with the cabbage over moderately high heat and add the duck fat. Bring to a boil. Cover the surface of the cabbage with a round of parchment paper and cook over low heat until the cabbage is very soft, 1 1/2 hours. Transfer to a bowl, season with salt and pepper and serve.
PICKLED RED CABBAGE - CHEF ABBIE GELLMAN MS, RD, CDN
From chefabbiegellman.com
Category Side DishTotal Time 12 hrs 25 mins
- In a large saucepan, add water, vinegar, salt, sugar, seeds, and peppercorns. Bring to a boil and let boil for 1 minute.
PICKLED RED CABBAGE - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
Ratings 8Category CondimentCuisine AmericanTotal Time 4 hrs
- Remove the core of the cabbage and slice it into quarters. Using a mandoline or very sharp knife, slice the cabbage into thin pieces. Divide cabbage pieces evenly into two large glass jars (I used 16 oz mason jars).
- In a small bowl, whisk together the water, vinegar, and sugar. Use the side of a large chef's knife to smash the garlic cloves. Add smashed garlic cloves, bay leaves, and sea salt to the brine.
- Pour half of the brine into each jar so that they have equal amounts of liquid, garlic cloves, and bay leaves. The brine will not cover the cabbage pieces entirely, and may only come up to the middle of the jar. Seal the jars tightly and leave them at room temperature for 3.5 to 4 hours.
QUICK PICKLED RED CABBAGE - THE FOOD BLOG
From thefoodblog.net
4.5/5 (13)Total Time 1 hr 15 minsCategory Side DishPublished 2016-06-02
HOW TO MAKE EASY PICKLED RED CABBAGE | LIVE EAT LEARN
From liveeatlearn.com
4.6/5 (152)Total Time 5 minsCategory Dips, Sauces, And Salsas, Side DishesPublished 2018-09-26
- Pickle: Add cabbage to a large glass jar or bowl, along with all other ingredients. Seal jar and shake, or simply stir bowl and cover. Set on the counter for at least 2 hours (up to 6), shaking/stirring occasionally.
- Serve: Store tightly sealed in the refrigerator for 2 to 3 weeks. Serve over salads, wraps, tacos, or burgers!
TOP 10 RED CABBAGE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 minsPublished 2013-11-29
- Pickled red cabbage. Shop-bought pickled red cabbage can sometimes be too sharp and vinegary. Our homemade version uses less abrasive cider vinegar. As it keeps for a month, it makes a nice addition to a Christmas hamper.
- Chinese braised red cabbage. Red cabbage can handle heavy flavours. This braised side dish teams it with star anise, soy sauce and ginger. It’s a great alternative dish for the Christmas dinner table.
- Mulled red cabbage with clementines. Enjoy all the flavours of everyone’s favourite festive tipple in this heathy side. Snuggle a clove-studded clementine into your cabbage during cooking for some real winter warmth.
HOW TO MAKE PICKLED RED CABBAGE | THE IN FINE BALANCE FOOD ...
From infinebalance.com
4.8/5 (4)Category Preserves & PicklesServings 2Total Time 5 mins
- Remove most outer leaves of cabbage and cut into quarters. Finely shred the cabbage, leaving behind the tough inner core. Layer shredded cabbage in a bowl, sprinkle with salt in between layers and leave to sit for about 4 hours.
- In a small sauce pan heat vinegars, wine and sugar. Bring to a boil, stirring until sugar is disolved. Continue to boil until liquid has reduced by half.
SEASONS EATING: PICKLED RED CABBAGE - NDTV FOOD
From food.ndtv.com
Estimated Reading Time 3 mins
PICKLED RED CABBAGE RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
5/5 (4)Total Time 30 minsCategory Appetizer, Side DishCalories 247 per serving
SEASON'S EATING: PICKLED RED CABBAGE | LIFE AND STYLE ...
From theguardian.com
Estimated Reading Time 3 mins
PICKLED RED CABBAGE RECIPE | KASHEWAR RECIPES
From kashewar.com
4/5 (1)Servings 1Cuisine Ukrainian Food RecipesCategory Food Preservation
QUICK PICKLED CABBAGE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
5/5 (4)Category Condiment, PickledCuisine Eastern EuropeanTotal Time 40 mins
25 BEST RED CABBAGE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
PICKLED RED CABBAGE | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 20 minsCuisine FusionCalories 79 per serving
TURKISH PICKLED RED CABBAGE - QUICK & EASY RECIPE
From turkeysforlife.com
Cuisine TurkishTotal Time 1 hr 15 minsCategory Side DishCalories 150 per serving
PICKLED RED CABBAGE | DINNER RECIPES | GOODTOKNOW
From goodto.com
3.1/5 Total Time 30 minsCategory Dinner,Lunch,Main Course,Packed Lunch,SnackCalories 1020 per serving
PICKLED RED CABBAGE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
PICKLED RED CABBAGE | FOOD WONDERFUL
From foodwonderful.com
EWG'S FOOD SCORES | FOOD CLUB PICKLED RED CABBAGE, RED CABBAGE
From ewg.org
QUICK PICKLED RED CABBAGE SLAW - MY FOOD RECIPES
From myfoodrecipes.info
PICKLED RED CABBAGE: QUICK & EASY RECIPE - UTOPIA
From utopia.org
PICKLED RED CABBAGE | ALBION FINE FOODS
From albionfinefoods.com
CABBAGE, PICKLED, RED NUTRITION FACTS AND ANALYSIS.
From nutritionvalue.org
ICELANDIC COOKING, RECIPES AND FOOD: SIDE DISH | PICKLED ...
From pinterest.ca
PICKLED RED CABBAGE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
PICKLED RED CABBAGE RECIPE - BBC FOOD
From bbc.co.uk
PICKLED RED CABBAGE - 2.25KG | FOOD REPUBLIC
From food-republic.com
LIST OF PICKLED FOODS - WIKIPEDIA
From en.wikipedia.org
CALORIES IN PICKLED RED CABBAGE AND NUTRITION FACTS
From fatsecret.com
QUICK-PICKLED RED CABBAGE | CANADIAN LIVING
From canadianliving.com
45 BEST PICKLED RED CABBAGE IDEAS | PICKLING RECIPES ...
From pinterest.ca
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #condiments-etc #vegetables #american #1-day-or-more #fall #dietary #seasonal #inexpensive #northeastern-united-states #pennsylvania-dutch #free-of-something #greens
You'll also love