Wednesday, 26 September 2012

Spicy Pickled Cabbage

Our family love to sit around the table, sharing a variety of dishes, both hot, savoury and sweet.
This winter our garden has been abundantly healthy and overflowing with cabbages.  Red, green, and almost white, much like the Italian flag!  You give away what you can to family and friends, but still, one day you pick six and think, 'by golly' what will we do with all of these?  We stir fry cabbage, make sauerkraut, add to soups, fried rice and curries.  There remains, on the bench, however, more cabbages.
The answer - spicy pickled cabbage, perfect for accompanying any stir fry or curry dish.
You could only use one chilli and add 1 tablespoon black peppercorns instead of the Szechuan peppercorns  if you prefer a milder dish.
This not only tastes great but it looks wonderful as well!

Taking one green cabbage, wholesome and round, weighing 800g I sliced it into large pieces, about 6 x 3cm and placed them into a bowl.

Add sea salt and brown sugar then mix well. 

Cover and leave to stand for 1 1/2 - 2 hours.
While it is resting, place oil, peppercorns and dried chillies into a pan and turn heat to med high.  Cook for  1 minute or until the chillies change colour.  Remove from heat.  Let cool then remove chillies and peppercorns.

Drain cabbage and squeeze out any excess moisture with your hands.
Pour the flavoured oil onto the cabbage, add vinegar and mix well.
Serve as a tasty side dish.

Spicy Pickled Cabbage Recipe

1 green cabbage, about 800g sliced into 10cm x 3cm pieces
3 level tablespoons fine sea salt
2 raised tablespoons brown sugar
1/2 cup rice bran oil
1 tablespoon Sichuan peppercorns
4 long dried chillies, whole
2 tablespoons malt vinegar

Buon appetito, if you have enjoyed this post, kindly tell me about it.  Cheers Merryn.