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I have got a few red cabbages that i will need to deal with soon, I would like to attempt to have a go at pickling them. I have got the book by Marguerite Patten, as recommended to me on here last year.

Has anybody who has actually done this successfully got any do's and dont's.?


Such as who would you get it out the carpet, wall paper, cat....? if it went wrong.

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I wish i could make a yo-yo work.
http://www.guerrillagardening.org/

I'm interested in this too, as I had some 'red pickling cabbage' seedlings given to be my a chap at the Hill the orther day. Is this a specific variety just for pickling?

So I can't help Sue, but am happy to tag along on this one!

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Hazel
www.hazelandjanesallotment.blogspot.com
update Sat 04/10/2008......sorry, Keats......

Try this , it freezes brilliantly.

FRUITY RED CABBAGE
Preparation time less than 30 mins
Cooking time 1 to 2 hours

Ingredients
1 red cabbage, cored and shredded
2 red onions, peeled and thinly sliced
120g/4oz sultanas
3 pears, cored and chopped
1 tsp ground cinnamon
60ml/2fl oz cider vinegar
85g/3oz demerara sugar
salt and pepper

Method
1. Heat the oven to 175C/325F/Gas 3.
2. Mix the cabbage, onions, pears and sultanas together in a large bowl. Toss in the sugar, cinnamon and vinegar and season well.
3. Turn into an ovenproof dish, cover with foil and bake in the oven for 2 hours.

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Kindest regards, David.

http://pigletsplots.blogspot.com/
updated lots - Sunday 28th at 1640hrs

pickled red cabbage do not wash thinly slice cabb place a layer on large plate sprinkle with salt approx 1 tbls continue to alternate until all cabb used up leave overnight .strain through colander do not rinse place into jam jars cover with pickling vinegar use after 1month enjoy

That's the one I heard about jenhal, although I don't think it hurts to rinse off the salt, as long as you keep the process rapid and 'light'.
The stewed red-cabbage-and-apple dish is a classic, and I can't stand it! I like cabbage crisp!
If I want red cabbage as a veg, I cook it just like the hard 'drumhead' white cabbage, but with a few drops of vinegar instead of salt.

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Flowers come in too many colours to see the world in black-and-white.

I use the Delia Smith Braised Red Cabbage with Apples recipe and then freeze it into separate portions. It's great with pork.

Must try the fruity red cabbage next time I have some to spare it sounds great

the salt turns to water thats why you need to strain it ,can use less salt but the cabbage wont be as crisp

The salt draws out water from the cabbage, and the vinegar should replace that water. That is why it keeps. If you LIGHTLY rinse off the salt, it should be OK, but if you overdo the rinsing, you put the water back so the vinegar doesn't get a chance to do its job of preserving. (that's a simplified version of what some people call "the science bit" <g>)

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Flowers come in too many colours to see the world in black-and-white.

I did a nice spiced pickled red cabbage with cinnamon and star anise - it's brilliant with roast pork or a boiled ham. Tried the braised cabbage too, that's also a firm favourite. top tip for pickling is to slice the cabbage really, really thin

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Dwell simply ~ love richly