Recipe: Pickled Red Cabbage with Carrot Flowers

Can’t seem to find a use for that excess cabbage? Make a deliciously tangy (and pretty) cabbage preserve. 

Recipe: Jane Wrigglesworth

This preserve looks prettier if you take a little time and cut the carrots into flower shapes. You can use white vinegar if you prefer, but make sure it is 5 percent acetic acid.

Makes: 1 litre (approximately)
Time: 1 hour (not including waiting time)


1 large carrot
500g shredded red cabbage (about half a head)
100g coarse sea salt
500ml apple cider vinegar (5% acetic acid)
200ml red wine
350g sugar
2 tbsp coriander seeds
2 tsp Szechuan pepper
2 tsp dried juniper berries
4 bay leaves


Cut carrot into thin rounds. Use a flower-shaped vegetable cutter or a knife to cut out flower shapes. Keep leftover carrot ‘scraps’ for salads or soup.

Place the shredded cabbage and carrot flowers in a large mixing bowl. Sprinkle with salt and leave overnight. Drain the liquid and rinse the vegetables under cold water. Pat dry with a clean tea towel, then pack into
a sterilised jar or jars.

Add the vinegar, wine, sugar, and spices into a saucepan and bring to the boil. Simmer for 1 minute, then remove from the heat. Cover and leave to infuse for 15 minutes.

Strain the liquid into the jar with the cabbage and carrots. Cool before sealing, then store in a cool spot for weeks before using. Keep refrigerated after opening.

More stories you might like:
Zero-waste blogger Amanda Chapman on the future of the community fridge

NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
Discuss This Article

View by Publication

NZ Life and Leisure    NZ Lifestyle Block
Send this to a friend