Red Pickled Cabbage Recipes

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.

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.

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.

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.

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.

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.