Try Matthew Evans' easy recipe for pickled cabbage, which is really a quick version of sauerkraut, fermented over a few days rather than a few months. It is served as an accompaniment to meat dishes throughout Eastern Europe.
- 1 large head white cabbage
- 2 tbsp salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin this recipe 4 days ahead.
Remove the outer leaves and core of the cabbage. Slice into fine strips approximately 1 cm x 5 cm long. Place in a large bowl.
Sprinkle cabbage with the salt. Use your hands to mix until the cabbage starts to break down and liquid forms in the bowl. This may take up to 20 minutes. Stop when there is sufficient liquid to cover the cabbage when you press down on it.
Place the cabbage in a non-reactive container (e.g. stainless steel, plastic or glass – not aluminium). Weigh the cabbage down with a plate on top.
Leave for 4 days. Each evening, remove the weight and plate, and use the shaft of a spoon to plunge holes into the cabbage. Leave the weight off overnight. In the morning, place the plate and weight back on the cabbage. Leave the container in a cool place.
Spoon the cabbage into sterilised jars. Top with the juice to cover. Seal immediately.
Pickled cabbage must be stored in the fridge for up to 1 month. Eat within 1 week of opening.