Breville Test Kitchen

Essential Pickled Cabbage

This simple condiment ticks so many boxes, it should be the MVP of the refrigerator! Quick, easy and budget-friendly, it’s also fresh, healthy and…pink. The humble cabbage gets shredded into a flurry of delicate strands ready to mingle in its sweet, sour n’ spiced dressing. Once made it can hang out in the fridge for up to 2 weeks. It loves a sausage and totally digs a wrap. Get picklin’ people.

the Paradice™ 9

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1 hr 10 mins total time

10 mins active time

Easy

Makes 2 cups

Ingredients

Measurements:

13 oz red cabbage
cored
1 cup (8 fl oz) red wine vinegar
½ cup (3½ oz) granulated sugar
¼ cup (2 fl oz) water
2 tsp yellow mustard seeds
1 tsp whole black peppercorns
1½ tbsp kosher salt

Instructions

1Assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the cabbage. Transfer to a large bowl and set side.
2Place the vinegar, sugar, water, mustard seeds and peppercorns in a small saucepan and bring to a boil, stirring to dissolve the sugar. Once boiling add the salt and pour over the cabbage. Toss the cabbage and cover. Allow to stand for a minimum of 1 hour.
3It’s pink, it’s pickled, and it can sit in the fridge for up to 2 weeks. So, what are you going to do with it? It loves a good sandwich and totally digs Tex Mex. It’s great for salads and perfect in a poke bowl. It’ll sidle right up to a fish taco and line up to date anything from the barbecue. Yep, ribs, burgers, steaks n’ sliders are its best buddies. So, what ya’ waitin’ for…