Pickled Red Cabbage With Walnuts Apple Recipes

PICKLED RED CABBAGE WITH WALNUTS & APPLE

Steps:

• Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.
• Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.
• When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.

RED PICKLED CABBAGE

Steps:

• Grate or shred cabbage into very thin slivers.
• Place cabbage in a porcelain bowl.
• Add 1/2 cup of olive oil.
• Add 1/4 cup of Apple cider vinegar (I like the organic one).
• Add 2 to 3 tablespoon of raw honey.
• Toss and mix everything together and add salt & pepper to taste.
• Store in glass jar(s). Keeps fresh for a long time.
• The ratio can be adjusted to your taste. If you like it more tart, add more vinegar and so on.

PICKLED RED CABBAGE

Steps:

• Finely slice red cabbage, preferably with a mandoline. Place cabbage in a bowl, and add salt and vinegar. Using your hands to mix thoroughly, squeeze cabbage until it begins to wilt and get juicy. Let stand for 30 minutes. Adjust seasonings to taste. Add a little extra salt and vinegar if you are planning on serving the cabbage the following day, since the flavor fades as it marinates.

PICKLED RED CABBAGE WITH CRANBERRIES AND APPLE

Steps:

• In a large saute pan, heat the olive oil and saute the red onions with the apples until they are slightly golden, about 5 minutes. Add the red cabbage, season with salt and saute until the cabbage begins to wilt, 5 to 10 minutes. Add the cranberries, sugar and vinegar and cook until the juices reduce and the cabbage looks glossy, about 15 minutes. Chill the cabbage and cranberry mixture overnight. It can be served both warm or cool, according to one's taste.