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Red Cabbage Salad

A vibrant and hearty salad made with red cabbage, apples, and a tangy brine, perfect for winter gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.