Hamdi Saidani This Jamie Oliver Pickled Red Cabbage Recipe is really one of the easiest recipes for making pickled red cabbage in the whole UK. This easy-to-follow recipe is made with red cabbage, coarse sea salt, apple cider vinegar, red wine, granulated sugar, black peppercorns, bay leaves, and yellow mustard seeds.
Jamie uses two types of vinegar here apple cider vinegar and red wine, and this is what gives the red cabbage its unique tang and depth of flavor. I highly recommend trying this recipe; it’s really worth trying.
Jamie Oliver Pickled Red Cabbage Ingredients
- 500g red cabbage, finely cut
- 2 tbsp coarse sea salt
- 500ml apple cider vinegar
- 200ml red wine
- 300-400g white sugar
- 2 tsp black peppercorns
- 6 bay leaves
- 2 tbsp yellow mustard seeds
How To Make Jamie Oliver Pickled Red Cabbage
- Place the finely cut red cabbage in a colander over your sink. Sprinkle the coarse sea salt over it. Let it sit for 2-3 hours. After that, rinse off the salt and pat the cabbage dry with a clean kitchen towel.
- In a large, wide pot, combine the apple cider vinegar, red wine, sugar (use 300g for less sweetness or 400g for more), black peppercorns, and bay leaves.
- Simmer this mixture until it’s reduced by half. Turn off the heat and let it sit for 10 minutes.
- Use a fine sieve to strain the liquid into a jug or bowl. Throw away the peppercorns and bay leaves.
- In a large bowl, mix the dried cabbage and yellow mustard seeds. Pour the strained liquid over the cabbage.
- Transfer the cabbage and liquid into sterilized jars and tightly seal the lids. Store these jars in the fridge.
How Long Does Pickled Red Cabbage Last
Pickled Red Cabbage can last up to a month when stored in the fridge. Make sure to use sterilized jars and tightly sealed lids to keep it fresh for as long as possible.
Can You Freeze Pickled Red Cabbage
Freezing isn’t a good idea, it changes the taste and texture. Keep it in the fridge instead.
What To Do With Pickled Red Cabbage
- Taco Topping
- Salad Booster
- Sandwich Filling
- Meat Companion
- Stir-Fry Mix-In
- Pizza Topping
Why Is My Pickled Red Cabbage Soft
It might be soft if you didn’t drain and dry the cabbage well or if the pickling liquid wasn’t hot enough. Follow jamie Oliver’s recipe steps for a crunchy result.
Jamie Oliver Pickled Red Cabbage Nutrition
- Calories: 66
- Fat: 0.3g
- Saturated Fat: 0g
- Carbohydrates: 15g
- Sugars: 15g
- Fiber: 0.4g
- Protein: 0.4g
- Salt: 0.7g
Try More Recipes:
- Jamie Oliver Pickled Beetroot
- Jamie Oliver Quick Pickled Red Onions
- Mary Berry Pickled Onions
- Beet Pickled Eggs
Jamie Oliver Pickled Red Cabbage
Description
This Jamie Oliver Pickled Red Cabbage Recipe is really one of the easiest recipes for making pickled red cabbage in the whole UK. This easy-to-follow recipe is made with red cabbage, coarse sea salt, apple cider vinegar, red wine, granulated sugar, black peppercorns, bay leaves, and yellow mustard seeds.
Jamie Oliver Pickled Red Cabbage Ingredients
How To Make Jamie Oliver Pickled Red Cabbage
- Place the finely cut red cabbage in a colander over your sink. Sprinkle the coarse sea salt over it. Let it sit for 2-3 hours. After that, rinse off the salt and pat the cabbage dry with a clean kitchen towel.
- In a large, wide pot, combine the apple cider vinegar, red wine, sugar (use 300g for less sweetness or 400g for more), black peppercorns, and bay leaves.
- Simmer this mixture until it’s reduced by half. Turn off the heat and let it sit for 10 minutes.
- Use a fine sieve to strain the liquid into a jug or bowl. Throw away the peppercorns and bay leaves.
- In a large bowl, mix the dried cabbage and yellow mustard seeds. Pour the strained liquid over the cabbage.
- Transfer the cabbage and liquid into sterilized jars and tightly seal the lids. Store these jars in the fridge.
