Pickled Red Cabbage
How to Make Pickled Red Cabbage at Home
8 - 10
A colourful accompaniment to beef and lamb, we love to pair with a casserole or slow cooked winter dish for that pop of colour.
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1 cup white wine vinegar
1/4 cup white sugar
1/2 tsp allspice
1 tsp salt
1/2, very finely sliced red cabbage
1 handful, roughly chopped flat-leaf parsley
To Pickle Cabbage
Place the vinegar, sugar, allspice and salt in a saucepan and place over low heat.
Bring slowly to the boil to dissolve the sugar, then simmer for 2 minutes.
Set aside to cool.
Place the red cabbage in a ceramic or glass bowl and pour over the cooled pickling liquid.
Cover and place in the fridge for at least 4 hours, stirring occasionally.
Stir through the chopped parsley before serving the pickled red cabbage with the lamb.
Nutrition Information per Serving (103g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)