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KATE'S RED CABBAGE PICKLE
Posted On: 2015-07-27 11:16:09
INGREDIENTS:
Garlic cloves – up to 3, chopped
Light cooking oil
About half a small red cabbage, core removed, leaves sliced/shredded finely
2 Tablespoons cider vinegar
1-3 teaspoons readymade hot mustard
About 1 Tablespoon capers, washed/drained, chopped
2 Tablespoons chopped mint
1 scant teaspoon sugar
DIRECTIONS:
Put the garlic & a little oil oil in a large pan & heat gently for a minute or two then add the sliced cabbage and vinegar, & stir over heat until starts to wilt.
Remove from heat, add all other ingredients, stir well, & cover.
Serve warm although it is also good served cold & pickle-like in a cold meat sandwich.
It can be reheated.
Red cabbage responds to stern cooking methods.
To retain that lovely vibrant red it needs an added acidic ingredient – vinegar, lemon juice or slices of tart apple which probably led to the idea of pickling the cabbage (more vinegar, more apple, onion, sugar, spices & low slow heat)
but when I inadvertently tipped mint sauce (vinegar, sugar & chopped mint leaves) into the simmering pot it led to a kind of instant red cabbage pickle.
Very good with ham or cold lamb.
Remove from heat, add all other ingredients, stir well, & cover.
Serve warm although it is also good served cold & pickle-like in a cold meat sandwich.
It can be reheated.
Red cabbage responds to stern cooking methods.
To retain that lovely vibrant red it needs an added acidic ingredient – vinegar, lemon juice or slices of tart apple which probably led to the idea of pickling the cabbage (more vinegar, more apple, onion, sugar, spices & low slow heat)
but when I inadvertently tipped mint sauce (vinegar, sugar & chopped mint leaves) into the simmering pot it led to a kind of instant red cabbage pickle.
Very good with ham or cold lamb.
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