In our house, we’ve been trying to waste less. That means:
- not having to throw out any veges at the end of the week
- using as much of everything as we can by finding or creating recipes which use up the bits we would usually throw out such as Carrot Top Pesto
- trying not to buy things we don’t need and
- keeping foods which have longevity
One such recipe we love is our “Waste Less” Red Cabbage Pickle. I’ve never been much of a cabbage eater, but this pickle has changed my mind! Possibly because our almost vegetarian lifestyle means I eat a lot of Mexican inspired food (black beans anyone?) and red cabbage pickle is divine on top of virtually any Mexican food, or really any food if I’m honest.
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Having these jars of red cabbage pickle in the fridge mean I can throw together a salad or a work lunch that looks like I’ve been super organised – especially when it’s layered in a mason jar (a slight obsession of mine).
Seriously, give it a go – it’s so easy, but just a word of warning – if you use a whole cabbage you’ll end up with about 5-6 jars, so be prepared!
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Slice cabbage thinly, or use a food processor to slice or grate
Ingredients
Instructions
Add cabbage to each jar and pack down
Put a couple of peppercorns, a sprinkle of fennel and a bay leaf in each jar
Combine all the liquids with the sugar and salt – if you’ve got two bigger jars it’s likely you’ll need more liquid. Either double the liquid recipe or add some water or kombucha to fill the jars
Pour liquid over cabbage until submerged
Leave on bench for 2-3 hours or overnight
Close jars and put in fridge
Add to nachos, fish tacos, salads, nourish bowls or eat with cheese and crackers!
