This year I have been overrun with cabbages ..They are huge and possibly the best I have ever grown.There is only so much cabbage you can eat, although if shredded,blanched and spread out on a tray they freeze very well.I decided though to try a pickled red cabbage recipe with a white cabbage and it has turned out surprisingly well.I changed the red wine vinegar for cider vinegar and added red apples to give it a bit of a lift.
Pickled white cabbage
675g white cabbage(a few dark green leaves would be nice)
1 large onion sliced
30ml/2tbs sea salt
600ml/1pint cider vinegar or white wine vinegar
75g/6tbs soft brown sugar
15ml/1tbs coriander seeds
2.5cm/1inch fresh root ginger
2 bay leaves
small piece chopped fennel or star anise(opt)
4 eating apples
Put the shredded cabbage & chopped onion in a bowl add the salt & mix well.Tip the mixture into a colander over a bowl & leave over night to drain.
The next day ,rinse the salted vegetables,drain well and pat dry with kitchen paper.
Pour the vinegar into a pan,add the sugar,spices and bay leaves and bring to the boil.Remove from the heat and leave to cool.
Core and chop the apples leaving the red skins on,thinly slice fennel if used then layer with the cabbage and onions in sterilised jars.
Pour over the cooled spiced vinegar
(if you prefer a milder pickle strain the spices out first)
Seal the jars and store for 1 week before eating.
Eat within 3 months and once opened store in the fridge.
Stuffed cabbage leaves
8 large cabbage leaves
oil for greasing
For the stuffing
1 medium-sized onion
1 tbsp oil
400 g minced beef
1 X 400 g can tomatoes
2 tsp cornflour
1 tbsp Worcestershire sauce
1/4 tsp dried mixed herbs
1 tbsp chopped parsley
salt and pepper
For the sauce
juice from the canned tomatoes
1 tbsp concentrated tomato puree (paste)
4 tsp cornflour
a pinch of sugar
salt and pepper
- Remove the thick centre stems from the cabbage leaves, blanch in boiling water for 2 minutes, and drain thoroughly.
To make the stuffing
- Skin and chop the onion finely.
- Heat the oil in a pan and fry the onion gently for 5 minutes.Add the beef and cook, stirring until the beef has browned.
- Drain the tomatoes and reserve the juice.
- Add the tomatoes to the meat mixture.
- Blend the cornflour with the Worcestershire sauce and stir into the meat mixture with the herbs and seasoning.
- Cover and simmer for 20 minutes, stirring occasionally.
- Divide the stuffing between the cabbage leaves and roll up, folding over the edges of the leaves to enclose the meat completely.
Place in a greased, shallow ovenproof dish, cover with foil, and bake in a fairly hot oven, 190°C, gas mark 5, for 20 minutes
- Blend the reserved juice from the tomatoes with the tomato puree and make up to 250 ml with water.
- Blend the cornflour with 1 tbsp of the sauce.
- Pour the rest of the sauce into a pan and bring to the boil.
- Pour in the blended cornflour and bring to the boil, stirring all the time, until the sauce has thickened.
- Add the sugar and season to taste.