Red cabbage pickle from Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions (page 47) by Domenica Marchetti

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on November 29, 2017

    This is almost like sauerkraut but rather different at the same time. The tang comes from vinegar instead of fermentation. This was mostly just odd.

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