the Sage Test Kitchen
Essential Pickled Cabbage
This simple condiment ticks so many boxes, it should be the MVP of the refrigerator! Quick, easy and budget-friendly, it’s also fresh, healthy and…pink. The humble cabbage gets shredded into a flurry of delicate strands ready to mingle in its sweet, sour n’ spiced dressing. Once made it can hang out in the fridge for up to 2 weeks. It loves a sausage and totally digs a wrap. Get picklin’ people.
the Paradice™ 16
1 hr 10 mins total time
10 mins active time
Easy
Makes 350g
Ingredients
Measurements:
375 g red cabbagecored
250 ml red wine vinegar
100 g granulated sugar
60 ml water
2 tsp yellow mustard seeds
1 tsp whole black peppercorns
1½ tbsp coarse salt
Instructions
- 1Assemble the processor with the teal spindle and orange adjustable slicer set on 1 in the bowl and slice the cabbage. Transfer to a large bowl and set side.
- 2Place the vinegar, sugar, water, mustard seeds and peppercorns in a small saucepan and bring to a boil, stirring to dissolve the sugar. Once boiling add the salt and pour over the cabbage. Toss the cabbage and cover. Allow to stand for a minimum of 1 hour.
- 3It’s pink, it’s pickled, and it can sit in the fridge for up to 2 weeks. So, what are you going to do with it? It loves a good sandwich and totally digs Tex Mex. It’s great for salads and perfect in a poke bowl. It’ll sidle right up to a fish taco and line up to date anything from the barbecue. Yep, ribs, burgers, steaks n’ sliders are its best buddies. So, what ya’ waitin’ for…