City Palate

The Wine & Beer Issue - May June 2017

Laura Kennedy's Famous Pickled Red Cabbage
Sept/Oct 2010

Laura says, “You can use this in salads, on sandwiches and burgers, on charcuterie plates, on a plane, in a house, on a boat… sky’s the limit!”

1 head red cabbage

1 1/2 c. white vinegar

1 c. water

1 jalapeno, cut in half

1-2 T. salt

1 t. ground cumin

1 t. lightly crushed coriander seeds

Cut the head of the cabbage in half length-wise. Slice the cabbage into thin strips, against the grain, as though you are going to make coleslaw. Set aside. Combine the rest of the ingredients in a pot, bring to a boil and steep the flavours together for about twenty minutes. Strain the liquid, and bring it back to a boil. Place the cabbage in a glass or stainless steel container, preferably with a lid, and pour the boiling liquid over the sliced cabbage. Let it cool uncovered at room temperature. Cover and store in the fridge.



Vegetables and Salads