This is great appetizer, excellent with hot roasts or as a side dish. Pickled red cabbage can even be used as part of a salad or in a sandwich. If you like pickled vegetables you should try the recipe for pickled beets. It is very delicious!
- 1 lb. (about one medium) red cabbage, finely shredded
- 3/4 cup coarse sea salt
- 1 cup cider vinegar
- 2 cups white vinegar
- 1 cup red wine
- 3-4 garlic cloves
- 2 Tbsp. granulated sugar
- 1 tsp black peppercorns
- 2 tsp allspice berries
- 4 bay leaves
Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Dry it with a towel. The salt works to release water from the cabbage. Arrange it in sterilized glass jars.
Put the vinegars, red wine, sugar, allspice berries, garlic, peppercorns and bay leaves into a saucepan. Bring to the boil, then remove from the heat and leave it to infuse, for about an hour. Discard the bay leaves.
Pour the liquid in the jars to cover the cabbage. Leave it to cool, before sealing the jars tightly and storing them in the fridge for at least 2 weeks. It will keep for several months.