Pickled red cabbage

[Snadger]

Last year, at about the same time as I sowed my spring cabbage, I sowed some red cabbage seeds that I had lying around. Didn't think anything would come of them but I needed to 'get rid'.
Quite a few germinated but only two made it through the winter and only one of these didn't bolt.
Today I harvested the one remaining plant and it is huge!!!!!!
Just finished shredding it and coating it with salt so my question is "What am i going to do with what appears to be half a hundredweight of red cabbage (slight exageration).
I have Sarsons clear malt pickling vinegar for some of it but wondered if any grapes had any suggestions about spicing it up a bit? I fancy experimenting making three different red cabbage pickles. Would shredded onions or apple go with it? Raisins? Ginger? Any other herb or spice?
Can't be bothered with boiling and straining stuff so it must just be plain additives or fruit/veg chopped up.

[Bren In Pots]

I did Braised red cabbage last week was really nice with sausage.

Recipe for Spiced Red Cabbage with Apple.

then there's this recipe on the same site :-

Red Cabbage and Onion Pickle

[rustylady]

If you have room in your freezer you can freeze the shredded cabbage. It is also nice in coleslaw, and like Bren I love braised red cabbage with apple, onions and cinnamon.

[Snadger]

I did Braised red cabbage last week was really nice with sausage.

Recipe for Spiced Red Cabbage with Apple.

then there's this recipe on the same site :-

Red Cabbage and Onion Pickle

Sod it..........it goes well with sausages and thats what I'm cooking now! Wish I'd read your post earlier!

Another stupid question if you don't mind.........how do you get round sausages to briown evenly in the pan? I keep balancing them against each other but they keep falling over onto the bit thats already brown!

[binley100]

Sod it..........it goes well with sausages and thats what I'm cooking now! Wish I'd read your post earlier!

Another stupid question if you don't mind.........how do you get round sausages to briown evenly in the pan? I keep balancing them against each other but they keep falling over onto the bit thats already brown!

If I knew the answer to that one I'd be a millionaire ...... you could try giving them a stern talking to .

[Snadger]

If I knew the answer to that one I'd be a millionaire ...... you could try giving them a stern talking to .

And here's me thinking you were omnipotent binners! *Wonders why square sausages never quite caught on?*

they are lush though........Teco's finest 'Pork and apple' Yum

[binley100]

lush ? .......alcoholic sausages or maybe covered in lots of new growth .

[Snadger]

lush ? .......alcoholic sausages or maybe covered in lots of new growth .

I thought lushness would be rife in chaventry!

[binley100]

probably is ..but not in my house it isn't

[Hilary B]

I tend to cook red cabbage just like any other cabbage, steamed or boiled, still crisp. The only difference is adding vinegar to the water (even for steaming it works in the water) instead of salt, this keeps the red colour.
I simply don't like 'mushy' things, and the 'classic' red cabbage recipe is mushy!

[gins412]

I am new to all of this, but was given a red cabbage my a friend on the allotment and he said to pickle it, so I am going to shred it, sprink with salt, leave for 24 hours, then rinse well. then add to jars and add pickling vinegar.

apparently pickling vinegar can be made easily, heres the receipe i was given.

1 tablespoon black peppercorns
1 tablespoon all spice berries
thick slice of ginger
1 bay leaf
15g mustard seeds
1 litre of either malt, red or white wine vinegar

put spices in a muslin bag, not sure where to get one, bruise the spices
put into boiling vinegar for 10 mins
leave to cool, remove bag of spices and then pour over the cabbage in the jars.

looking forward to it at christmas.

[Bren In Pots]

Hello and welcome to the vine gins412

As an alternative to the muslin bag you could use any piece of material and stab a few holes in it with a needle or a tea infusers if you've got one of those handy.