31 January 2009

Pickled red cabbage

Pickled red cabbage, Richard Corrigan


1 red cabbage

Coarse rock salt

1 litre red wine

250ml red wine vinegar

250ml Cabernet Sauvignon vinegar

90g sugar

½ star anise

6 cardamom pods

10 black peppercorns

¼ tsp coriander seeds

¼ tsp fennel seeds

4 juniper berries

½ nutmeg, grated

2 sprigs fresh thyme

1 bay leaf

3 garlic cloves, peeled and crushed

Toss the shredded cabbage with coarse salt in a big bowl. Cover and leave in a cool place or the fridge overnight. The cabbage will go limp. Rinse well and drain.

To make the brine, put the wine, vinegars and sugar in a large saucepan (enamel lined, aluminium or stainless steel) and bring to the boil, stirring occasionally to dissolve the sugar. Tie all the remaining ingredients in a piece of muslin and add to the pan. Add the cabbage and stir, then leave to simmer gently for 30 minutes. Remove from the heat and leave to cool.

Pour into a bowl or other container, cover and keep in the fridge. Remove the cabbage with tongs as you want it, and serve cold or reheat. with Rowley Leigh's cured Irish beef

a non-pickled alternative

shredded red cabbage
1/2 pint stock
sherry (infused with sloes from our gin)
1/4 teaspoon carraway
wine glass full red wine vinegar plus a squeeze honey
salt and pepper

  • simmer gently for 20 minutes
  • cover with greaseproof paper in cast iron casserole with lid on
  • transfer to oven
& braise @150 for 2hrs30


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