Pickled red cabbage
HB-14812 · Hand-built original
Shredded red cabbage and fennel salted, drained and covered with a fennel-seed and lime pickling liquor.
Side dishes2 hr 10 minMakes 2 x 18 fl oz jars21 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: cabbage
Servings:2quantities adjust to match
Ingredients
- 1lb 2oz red cabbage
- 1 large fennel bulb, about 150–5½–7oz
- 1 tbsp fine sea salt
- ½ pint cider vinegar
- 50–1¾–3½oz sugar (according to taste)
- 1 tsp fennel seeds
- ½ tsp chilli flakes
- 1 unwaxed lime, juice and finely grated zest only
- 1 tsp Tabasco or other chilli sauce (optional)
Method
- Shred the red cabbage finely after removing the core, slice the fennel bulb and combine both with the fine sea salt in a large bowl.
- Weight the salted vegetables down and leave them a couple of hours so the salt draws out their water.
- Simmer the cider vinegar, water, sugar, fennel seeds and chilli flakes until the sugar dissolves, cool and strain the liquor, then stir in the lime juice and zest and the Tabasco if using.
- Drain the cabbage mixture in a colander for 10 to 15 minutes.
- Pack the vegetables into sterilised jars and pour the spiced vinegar over until completely covered, then refrigerate.
Prep: 2 h · Cook: 10 min
Nutrition (per serving, where published)
21 kcalCalories
0.7 gProtein
4.8 gCarbs
0.6 gFat
0.1 gSaturates
1.5 gFibre
0.7 gSugars
3410 mgSodium
0 mgCholesterol
110 mgPotassium
38 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data