How to Pickle Red Cabbage


Pickled red cabbage, with its reddish-purplish color, is a beautiful and tasty side dish.  It can bring the rich taste of braised meat out, making your meal more sumptuous.  You can also serve pickled red cabbage with bread and cheese.

Pick the finest red cabbage you can find, making sure to choose the one with a deep red or purple color.  Remove the outer leaves and stalk and slice it in quarters.

With a sharp knife, shred the quartered cabbage as finely as you can.  Put the shredded cabbage in a bowl and sprinkle it with a pinch of salt.  Let the cabbage lie for 24 hours.  Then, drain all the excess water.

In another bowl, pour half a cup of red wine vinegar and a tablespoon of sugar.  Stir until all the sugar granules are completely dissolved.  Add salt and pepper to taste.

Then, pour three tablespoons of olive oil in the mixture doing it slowly and steadily.  Stir.

After that, pour the mixture or vinaigrette into the cabbage and toss.  Give the vinaigrette enough time to seep to the cabbage, so let it stand for an hour or two at room temperature.  Toss it occasionally.

Sprinkle a tablespoon or two of poppy seeds on the pickled red cabbage right before serving.