Red cabbage for winter

Red cabbage for winter: a delicious and versatile preserving recipe

Red cabbage is a wonderful ingredient, rich in nutrients, with a distinctive taste and crunchy texture that enhances winter meals. Preserving red cabbage is a tradition that dates back centuries, being an excellent method to retain vitamins and minerals during the cold season. In this recipe, I will guide you step by step to prepare preserved red cabbage, perfect to serve alongside roasts or as a salad.

Preparation time: 30 minutes
Storage time: 24 hours at room temperature + cooling time
Number of servings: 6-8 servings

Ingredients

- 2-3 kg of red cabbage
- 1 packet of spicy seasoning "Fix" (recommended Dr Oetker)
- 1.75 l water
- 0.3 l vinegar (preferably wine vinegar)
- 150 g sugar
- 2 tablespoons coarse salt

Preparation

1. Preparing the cabbage: Start by cleaning the leaves of the red cabbage. Cut the cabbage in half, then slice each half into thin strips using a sharp knife or a special cabbage grater. At this point, you might consider a trick: if you want a finer cabbage, you can use a food processor with a slicing blade.

2. Rubbing the cabbage with salt: Place the chopped cabbage in a large bowl and sprinkle the coarse salt over it. Use your hands to rub the cabbage, ensuring the salt is well incorporated. This step not only helps with preservation but also softens the cabbage, making it easier to use. Let it sit for about 30 minutes.

3. Preparing the preserving mixture: In a large pot, combine the water, vinegar, sugar, and spicy seasoning "Fix". Place the pot over medium heat and bring the mixture to a boil, stirring constantly. This sweet-sour mixture is essential for giving the cabbage a special taste and irresistible aroma.

4. Packing the cabbage into jars: After the cabbage has softened, drain the excess water and pack the cabbage into clean jars, leaving a small space at the top. It is important that the jars are sterilized to prevent contamination, so make sure you wash them well in hot water or sterilize them in the oven.

5. Adding the hot mixture: When the vinegar and spice mixture has started to boil, pour it hot over the cabbage, filling the jars to the brim. Ensure that the cabbage is completely covered by the liquid. This step is crucial to prevent oxidation and maintain freshness.

6. Sealing the jars: Seal the jars with the appropriate lids. Leave them at room temperature for 24 hours so that the preservation process can take place. After this period, you can move them to the refrigerator.

Serving and combinations

Preserved red cabbage is excellently served as a side dish to pork, beef, or chicken roasts. It can also be used as an ingredient in salads, adding a contrast of color and texture. If you enjoy experimenting, you can add some caraway seeds or dill for extra flavor!

Frequently asked questions

- How long can preserved red cabbage be kept?
Preserved red cabbage can be stored in the refrigerator for up to 6 months. Make sure the jars are well sealed.

- Can I use another type of vinegar?
Yes, you can experiment with apple cider vinegar or balsamic vinegar, but the final result may vary depending on the type of vinegar used.

- Can I add other vegetables?
You can add carrots or sliced onions for an extra flavor and texture.

Nutritional benefits

Red cabbage is an excellent source of vitamins C and K, fiber, antioxidants, and anti-inflammatory compounds. By consuming red cabbage, you support the health of your immune and digestive systems, making it a particularly beneficial food during winter when the body needs extra support.

Therefore, this preserved red cabbage recipe not only brings a delicious taste and a colorful touch to your winter meals but also a range of nutritional benefits that should not be overlooked. Try making it at home and enjoy the flavor of red cabbage throughout the cold season!