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Pickled Red Cabbage

Author Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Ingredients

  • ΒΌ head of red cabbage julienne
  • 10 ml (1 tsp) caraway seed
  • 250 ml (1 cup) sugar
  • 250 ml 1 cup white wine vinegar
  • 400 ml (1 1/3 cup) water

Instructions

  • Combine all ingredients in sauce pan, simmer until cabbage is tender, about 10 min.
  • Remove from heat and allow to cool. Strain and reserve.