It is always difficult to use a whole red cabbage whilst fresh, so one way of making sure you do not waste anything of this beautiful vegetable is by making it pickled.
Pickled red cabbage is a great treat to put in a French baguette stick or hotdog roll with a vegan or vegetarian sausage. I recycle jars used for jalapenos or gherkins and in doing so, you help the environment too.
I use apple cider vinegar which has unique qualities that help to reduce blood sugar levels and cholesterol. It promotes weight loss whilst fasting and reduces belly fat, so a good vinegar to use for all those type 2 diabetics.
For a quarter of a red cabbage you will need about 2 jars of 10 cm high with a diameter of 8cm.
- About 500 ml of apple cider vinegar
- The same amount of water
- Quarter of a red cabbage finely shredded
- 2 tbsp of coriander seeds
- 2 tbsp of pink pepper corns
- 6 cloves
- 1 teaspoon of salt
- 1 teaspoon of monkfruit sugar or another sugar replacement
- Wash the recycled jars and lids in hot soapy water. Place them in a a preheated oven (100 or 120 degrees Celsius) for about 15 minutes.
- When the jars have cooled a little fill them with the shredded cabbage.
- Mix the vinegar, water and spices, salt and sugar and bring to the boil.
- Pour the hot vinegar mixture over the cabbage, put a lid on the jar and turn the jar over with the lid below so that all the air gets pushed out.
- Let the jar cool down then, keep in the fridge or in a room with a low temperature.
Once you finish the jar use the liquid to pickle some hardboiled eggs! Peel the hard boiled eggs and put them in the pickling liquid in the jar for about 24 hours in the fridge. Lovely with a white endive salad!