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Pickled red cabbage
Pickled cabbage is a welcome guest on any table. Such cabbage will be a great addition to meat, fish, and, of course, potatoes in any form. You can pickle any kind of cabbage - both white cabbage, which is simply created for pickling, and red cabbage. Red cabbage is tougher, but if properly marinated, it will become soft and tender without losing its "crunchy" quality. We offer a quick pickling option for red cabbage, which will take no more than 2 hours.
How to cook Pickled red cabbage
Step 1
Clean the cabbage from damaged leaves, wash, chop finely.
Step 2
Pour 100 ml of water into a saucepan, add oil, sugar, vinegar and a pinch of salt. Boil.
Step 3
Pour cabbage with marinade and leave for 2 hours.
Step 4
For 10 min. before the end, add currant jelly and a peeled and diced apple to the cabbage. Ready cabbage mixture, drain the marinade, divide into portions, sprinkle with pine nuts. Garnish with a sprig of redcurrant if desired. Serve warm.
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