Quick pickled cabbage wedges from Cornersmith: Salads and Pickles: Vegetables with More Taste & Less Waste (page 142) by Alex Elliott-Howery and Sabine Spindler

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

  • mjes on September 22, 2019

    This recipe presents a logistical problem ... how to find a non-reactive container that fits 2 inch wedges of cabbage loosely enough to ensure that the pickling juice seeps freely and that takes a small enough space that it is convenient to leave in the fridge for a minimum of 3-4 days (if you're a large family) up to a month or so (if you live alone). So, yes, trying this recipe created a few comic scenes. However, this produces a very nice unfermented kraut that is a success with slaw fans who hate sauerkraut. This makes it an ideal company side dish for ribs or sausages.

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