2017-08-21
Pickled Red Cabbage
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Pickled Red Cabbage

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A colourful accompaniment to beef and lamb,we love to pair with a casserole or slow cooked winter dish for that pop of colour.
<b>Prep:</b> 5 mins + 4 hours pickling time Prep: 5 mins + 4 hours pickling time
<b>Cook:</b>  Cook:
Serves 8-10 Serves 8-10
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Ingredients

Pickled red cabbage

  • 1 cup white wine vinegar
  • 1/4 cup white sugar
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 small red cabbage, very finely sliced
  • 1 small handful flat leaf parsley leaves, roughly chopped

Method

Pickled red 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.
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Nutrition Information Per Serving

Serving size: 103g
Energy kJ (kcal) 201 (52)
Protein (g) 1.4
Fat (g) 0.2
Saturated (g) 0
Carbohydrate (g) 10
Sugars (g) 9.9
Sodium (mg) 282
Iron (mg) 1
Zinc (mg) 0.2
Potassium ((mg) 264
Vitamin C (mg) 40
Folate (µg) 19
Fibre (g) 1.9

Lacking some energy or focus? Serve this dish alongside a slow-cooked, iron-rich casserole.
 
  • Save time by pickling the cabbage the night before. 

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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