Friday, May 22, 2015

Pickled Cabbage

This recipe is great with meats or rich flavor vegetables, like eggplants or mushrooms. 
  • 1 cabbage (about two pound), finely shredded
  • Salt
  • 1/4 cup cane sugar
  • 2 teaspoon whole allspice berries
  • 2 tablespoon mustard seeds
  • 1 teaspoon black peppercorns
  • 12 bay leaves
  • 600 ml distilled white vinegar
  • 600 ml white wine (or water)

Put the cabbage in a large bowl with a quarter-teaspoon of salt, mix well and leave it overnight at room temperature to soften.

Fill a nonreactive pan with water, 1 extra tablespoon of salt and the rest of the ingredients. Bring it to a boil. Let it cool and then stir in the cabbage. 
Mix well, then transfer to sterilized jars. Seal, shake well, refrigerate for 4 days before using. It will keep for a couple of weeks in the refrigerator.