Remove the core, then slice the red cabbage finely and put into a colander. Sprinkle over the salt and gently toss the cabbage to get it all coated, then leave over a bowl for 3 hours. Do not be tempted to leave out this step. It makes all the difference. Make the pickling liquid as soon as the cabbage is in the colander.
Method 1 Discard the tough outer leaves of the cabbage. ... 2 Meanwhile, place the vinegar, 300ml/½ pint water, sugar, fennel seeds and chilli flakes in a saucepan and bring to a simmer, stirring to help the sugar dissolve. ... 3 Tip the cabbage into a colander tossing it lightly. ... More items...
This easy recipe for low-carb Sweet and Sour Red Cabbage will make you a cabbage fan, if you aren’t already. This sautéed cabbage has a hint of sweetness balanced out with a touch of red wine vinegar.
Place all the ingredients into a large pan with a tight fitting lid. Cover and cook over a low heat for 45 minutes, stirring occasionally, until the cabbage is tender. Serve. Adding vinegar to red cabbage while it is cooking, helps it keep its colour. You could add raisins and/or walnuts to the cabbage when almost ready.