Red Cabbage
Ingredients
Directions
Prepare the cabbage
Remove the outer leaves from the cabbage and quarter it.
Remove the stalk and shred the leaves into a colander.
Sprinkle the shredded cabbage with coarse sea salt and let it sit overnight.
Drain the cabbage thoroughly and place it into a jar.
Pickle
Cover the cabbage with the pickle prepared for beet roots.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Purple cabbage
- Forms the bulk of the pickle and provides its crisp texture and colour.
- Coarse sea salt
- Draws water out of the shredded cabbage, softening it and concentrating its flavour before pickling.
The step that matters
Sprinkling the cabbage with salt and leaving it overnight. Salt pulls moisture out of the cabbage through osmosis. If too little salt is used or the cabbage is not left long enough, it stays watery and crunchy rather than tender, and the pickle may dilute the brine.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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