This is a super easy side dish that goes with almost any dishes. The bright colour of Sweet and Sour Pickled Red Cabbage is so attractive that you can even use a small amount of it as a garnish for grilled fish. The acidity of the sweet and sour pickling liquid is milder than other vinegar-based pickled vegetables.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Squeeze the water out of the cabbage and transfer it to a zip lock bag.
Mix the Pickling ingredients in a small bowl and mix well until the sugar is dissolved.
Add the pickling liquid to the bag, remove the air from the bag as much as possible and seal the bag (note 2).
Leave it for minimum 1 hour, preferably overnight in the fridge.
Serve a small amount of Sweet and Sour Pickled Red Cabbage as a side or a garnish for a main dish such as grilled fish.
If you are not using all the Pickled Red Cabbage immediately, transfer the cabbage with the pickling liquid to a jar, put the lid on and keep it in the fridge. It keeps for about 10 days.
2. To remove air from the bag, I do the following:
a) Fill the basin with water and lower the half-sealed zip lock bag slowly into the water.
b) Gently massage the bottom of the bag, steering the air bubbles towards the surface.
c) Gradually lower the bag to just below the zip line while eliminating the air bubbles.
d) Once most of the air is out, seal the bag.
3. Nutrition per serving as a side. Assumed 50% of salt is absorbed when wilting the cabbage and 50% of the pickling liquid is consumed, which is probably more than actual amount.
serving: 66g calories: 37kcal fat: 0.1g (0%) saturated fat: 0g (0%) trans fat: 0.0g polyunsaturated fat: 0g monounsaturated fat: 0g cholesterol: 0.1mg (0%) sodium: 313mg (13%) potassium: 102mg (3%) carbohydrates: 7.5g (3%) dietary fibre: 0.8g (3%) sugar: 6.9g protein: 0.7g vitamin a: 8% vitamin c: 36% calcium: 1.4% iron: 1.7%