- Home
- Brands & Inspiration
- Recipes
- Aperitif fingerfood
- Pickled red cabbage
Pickled red cabbage
Nutrition facts per serving:
- Energy in kcal about 37
- Fat about 0g
- Carbohydrates about 7g
- Protein about 1g
This is needed
This is needed
for 1000 g
Red cabbage
- 3 dl white wine vinegar
- 3 dl water
- 2 bay leaf
- 5 juniper berry
- 3 tbsp sugar
- 0.5 tsp salt
- 500 g red cabbage, quartered, stem removed, thinly sliced
Tools
View these products
- 2 preserving jars, each approx. 500 ml, rinsed with hot water
And that's how it's done
And that's how it's done
Red cabbage
Pour the vinegar into a pan along with all the other ingredients up to and including the salt, bring to the boil while stirring occasionally. Add the cabbage, cover and simmer over a medium heat for approx. 10 mins. until just soft. Remove the cabbage with a slotted spoon, transfer to the prepared jars.
To pickle
Bring the pickling liquid to the boil once more, pour the boiling hot liquid over the cabbage to cover. Seal the jars immediately, leave to cool on a towel.
