Pickled red cabbage
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Cook time: 
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Serves: 5
A favourite side dish from my Mum's kitchen
  • 1/4 of a red cabbage (if you do a lot more than you can eat then it will go soft and not be as nice)
  • 2 tbs of pickling spice (Mum gets this at the supermarket in the area with the packets of spices)
  • 1 cup of apple cider vinegar
  • Cooking salt (not iodised)
  1. Remove the outer wilted leaves from the cabbage and cut out of the core of the cabbage.
  2. Slice the cabbage very finely - use a mandolin if you have one.
  3. Pop a layer of cabbage in a ceramic or glass bowl and sprinkle it with the salt.
  4. Repeat the layers until you have used all the cabbage.
  5. Leave the cabbage overnight.
  6. Next day drain the cabbage and pop into sterile jars.
  7. Put the vinegar in a saucpan and add the pickling spice.
  8. Bring to the boil, then turn off the heat and allow to stand until it is cool.
  9. Strain the vinegar and pour over the cabbage.
  10. If there is not enough to cover the cabbage then top up with more vinegar.
  11. Pop the lid on and keep it in a cool place for about a week when it should be ready to eat.
Nutrition Information
Calories: 25
Recipe by Shrinking Single at http://www.shrinkingsingle.com/pickled-red-cabbage/