Savory Winter Delight: Red Cabbage Salad

As the chilly winter winds blow, there’s nothing quite like a hearty and vibrant salad to brighten your meals. This Red Cabbage Salad is not just a feast for the eyes, but also a perfect blend of crunchy cabbage and sweet apples, enhanced with a tangy brine. It’s a fantastic choice for winter gatherings, holiday feasts, or simply as a delightful addition to any meal. Rich in flavor and packed with nutrients, this colorful salad will make your taste buds sing, while bringing a touch of cheer to your winter table.

Gather Your Red Cabbage Salad Ingredients

For this beautiful salad, you will need:

• 3 kg (6.6 lbs) of red cabbage
• 1 kg (2.2 lbs) of apples
• 1/2 kg (1.1 lbs) of onion
• 1 cup (240 ml) of 10% vinegar
• 1 glass (250 ml) of water
• 1 cup (200 g) of sugar plus 3 tablespoons
• 3 level tablespoons of salt
• 1 teaspoon ground pepper or 3-4 whole peppercorns
• 6 bay leaves
• 12 grains of allspice

Step-by-Step Recipe for Red Cabbage Salad

Nutrition Info: Each serving has about 100 calories, rich in vitamins A and C.

1. Prepare the cabbage: Strip away the outer leaves from the red cabbage and remove the core. Finely shred the cabbage using a shredder or a sharp knife.
2. Prepare the onion: Peel the onion and cut it into small cubes. Blanch the cubes in boiling water for about 2 minutes, then drain.
3. Grate the apples: Peel the apples and grate them using the large holes of a grater. Set aside.
4. Make the brine: In a large pot, combine the vinegar, water, sugar, salt, ground pepper (or peppercorns), bay leaves, and allspice. Bring this mixture to a boil.
5. Cook the cabbage and onion: Add the shredded cabbage and blanched onion to the simmering brine. Cook over low heat for about 25 minutes, until the cabbage has softened slightly.
6. Add the apples: Stir in the grated apples and continue to simmer for another 5 minutes.
7. Jar the salad: Carefully pour the hot salad into dry, sterilized jars, pressing it down gently with a spoon. Add any remaining brine into each jar, sealing them tightly.
8. Pasteurize the jars: To ensure longevity, pasteurize the jars for about 30 minutes.

How to Serve Red Cabbage Salad

Serving this vibrant salad is easy! You can enjoy it warm, at room temperature, or cold from the fridge. It’s delicious on its own or paired with grilled meats, hearty sandwiches, or as a side at festive gatherings. For a beautiful presentation, serve it in a large bowl, garnished with fresh herbs like parsley or dill.

Expert Tips for Red Cabbage Salad

• Mix it up: Feel free to add other veggies like carrots or bell peppers for an extra crunch!
• Adjust the sweetness: If you prefer your salad a little sweeter or tangier, adjust the sugar and vinegar to suit your taste.
• Store it well: This salad can last up to two weeks in the refrigerator, making it a great meal prep option.

Red Cabbage Salad FAQs

1. Can I use a different type of cabbage?

Yes, green cabbage can be used as a substitute, but you will miss out on the beautiful color and slight sweetness of the red cabbage.

2. How do I know if the salad is ready to eat?

The salad will be ready to eat after the cooking process, but it tastes even better after resting in the fridge for a day as the flavors meld together.

3. Can I skip the pasteurization step?

You can, but it’s recommended for longer storage. If you plan to eat it within a couple of days, it should be fine without this step.

As winter settles in, make sure to add this delightful Red Cabbage Salad to your recipe rotation. It’s not only simple to make, but it also brings a pop of color and a burst of flavor to your plate. Give it a try, and you’ll have a new favorite to share with friends and family!

Red Cabbage Salad

A vibrant and hearty salad made with red cabbage, apples, and a tangy brine, perfect for winter gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Salad, Side

Cuisine: American, Festive

Calories: 100

Ingredients Method Notes

Ingredients

  

For the Salad

• 3 kg red cabbage Strip the outer leaves and remove the core.
• 1 kg apples Peeled and grated.
• 1/2 kg onion Peeled and cut into small cubes.

For the Brine

• 1 cup 10% vinegar
• 1 glass water Approximately 250 ml.
• 1 cup sugar Plus 3 tablespoons for added sweetness.
• 3 tablespoons salt Level tablespoons.
• 1 teaspoon ground pepper Or 3-4 whole peppercorns.
• 6 pieces bay leaves
• 12 grains allspice

Method

 

Preparation

1. Strip away the outer leaves from the red cabbage and remove the core. Finely shred the cabbage using a shredder or a sharp knife.
2. Peel the onion and cut it into small cubes. Blanch the cubes in boiling water for about 2 minutes, then drain.
3. Peel the apples and grate them using the large holes of a grater. Set aside.

Cooking

1. In a large pot, combine the vinegar, water, sugar, salt, ground pepper (or peppercorns), bay leaves, and allspice. Bring this mixture to a boil.
2. Add the shredded cabbage and blanched onion to the simmering brine. Cook over low heat for about 25 minutes, until the cabbage has softened slightly.
3. Stir in the grated apples and continue to simmer for another 5 minutes.

Jarring

1. Carefully pour the hot salad into dry, sterilized jars, pressing it down gently with a spoon. Add any remaining brine into each jar, sealing them tightly.
2. To ensure longevity, pasteurize the jars for about 30 minutes.

Notes

This salad can be enjoyed warm, at room temperature, or cold from the fridge. It pairs well with grilled meats or hearty sandwiches. Adjust the sugar and vinegar to your taste for sweetness and tanginess. Store for up to two weeks in the refrigerator.