Ingredients
- Makes 2 350ml jars
- 1kg red cabbage, finely sliced
- 2 apples, peeled and finely sliced
- 2 cups cider vinegar
- ¼ cup brown or raw sugar
- ¼ cup water
- 1 cinnamon stick
- 4 juniper berries
- 3 bay leaves
- sterilise 2 jars and lids (if wanting to store)
PICKLED RED CABBAGE
Method
- In a large heavy-based pot add the sliced red cabbage, apple, vinegar, sugar, spices and water
- Stir to combine
- Cover with a lid and cook gently over a low heat for about 1 hour
- Remove the lid and continue to cook for a further 10-15 minutes or until most of the liquid has evaporated
- Store in the sterilised jars and seal or put into a suitable container and store in the fridge for up to 2 weeks
Comments
Thanks to BRYDONE GROWERS for providing the organic red cabbage used in the demonstration.
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