As Joe’s heats up for Summer, we thought it would be cool to start sharing some of culinary talents and taking you behind the scenes into our kitchen.
This week, it’s all about getting pickled….
Pickled Cabbage
1 cup apple cider vinegar
2 tbs sugar
4 tsp salt
1/4 cabbage (red, green or purple), thinly sliced
1 red onion, thinly sliced into rings
Method
1. In a bowl, mix the vinegar, sugar and salt together until combined.
2. Mix the cabbage and red onion into the brine and let sit for at least 30 minutes before using.
3. This can be stored in a container in the fridge for approximately 3-4 days before all the colour leeches out of the cabbage.
Pickled cabbage is the perfect addition to your pork sandwich, to add a little kick to a corned beef roll, or even add something special to your favourite summery salad.
I’ve always loved picked red cabbage, especially with roast dinners! Thanks for the recipe I’ll be giving it a go
Make sure you let us know how you go Suz!