Best Irish Pickled Red Cabbage Recipes

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PICKLED RED CABBAGE



Pickled Red Cabbage image

This bright and tangy pickled red cabbage is so pretty! The color is gorgeous, and the cabbage maintains a nice crunchy texture. Try it on your favorite sandwich. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Time 10m

Yield 4 cups

Number Of Ingredients 7

4 cups shredded red cabbage (about 1/2 medium head)
2 garlic cloves, halved
1 teaspoon whole peppercorns
1 cup water
1 cup cider vinegar
1 tablespoon sugar
2 teaspoons salt

Steps:

  • In a large bowl, place cabbage, garlic and peppercorns. In a saucepan, bring water, vinegar, salt and sugar to a simmer until sugar and salt dissolves. Pour over cabbage; cover. Let stand 2 hours. Transfer to jars, if desired; seal tightly. Refrigerate 48 hours before serving and up to 1 month.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

IRISH RED CABBAGE AND APPLES



Irish Red Cabbage and Apples image

Make and share this Irish Red Cabbage and Apples recipe from Food.com.

Provided by GingerlyJ

Categories     Apple

Time 6h10m

Yield 1 crock, 4-6 serving(s)

Number Of Ingredients 6

1 small head red cabbage, thinly sliced
3 medium red apples, peeled and grated
3/4 cup sugar
1/2 cup red wine vinegar
1 teaspoon ground cloves
1 cup cooked and crumbled bacon

Steps:

  • combine cabbage, apples, sugar, red wine and cloves in a slow cooker.
  • cover and cook on high six hours.
  • sprinkle with bacon.

Nutrition Facts : Calories 432.4, Fat 16.8, SaturatedFat 5.5, Cholesterol 24.5, Sodium 343.6, Carbohydrate 67.5, Fiber 6.4, Sugar 57, Protein 6.6

PICKLED RED CABBAGE



Pickled Red Cabbage image

Make and share this Pickled Red Cabbage recipe from Food.com.

Provided by sly girl in van

Categories     Vegetable

Time 4h20m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 large red cabbage (about 1 kg)
200 ml vinegar
200 ml sugar
50 g margarine or 50 g butter
125 ml red currant jelly (canned plums or blackcurrant concentrate may be substitued)

Steps:

  • Remove and discard wilted outer leave.
  • Rinse and remove core.
  • Shred cabbage in large pot.
  • Melt margarine over medium heat.
  • Gradually add cabbage and saute.
  • Add vinegar, sugar and red currant jelly.
  • Reduce heat to simmer.
  • Cover and cook 3-4 hours, stirring occasionally.
  • Taste cabbage halfway through cooking, adding more vinegar or sugar if desired.
  • Can be kept in fridge 1 month or frozen.

Nutrition Facts : Calories 97.9, Fat 5.3, SaturatedFat 0.9, Sodium 98.1, Carbohydrate 11.8, Fiber 3, Sugar 6.5, Protein 2.1

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