Jamie Oliver Pickled Red Cabbage Recipe
Jamie Oliver’s Pickled Red Cabbage is a simple and flavorful condiment made by marinating finely shredded red cabbage in a mixture of vinegar, sugar, and spices. The result is a tangy, crunchy, and colorful side dish that complements a variety of meals. The pickling process enhances the cabbage’s natural flavors while adding a delicious zing.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Pickling
- Cuisine: British
Ingredients
Scale
- 1 small red cabbage (about 500g), finely shredded
- 150ml red wine vinegar or apple cider vinegar
- 1 tbsp caster sugar
- 1 tsp sea salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- 2 tbsp olive oil (optional, for extra richness)
Instructions
- Shred the Cabbage: Finely shred the red cabbage using a sharp knife or mandolin. Place the shredded cabbage into a large bowl.
- Make the Pickling Liquid: In a small saucepan, combine the red wine vinegar, caster sugar, sea salt, black peppercorns, mustard seeds, bay leaf, cinnamon stick, and cloves. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
- Pour the Pickling Liquid Over the Cabbage: Once the pickling liquid is boiling, remove it from the heat. Pour the hot pickling liquid over the shredded cabbage in the bowl, ensuring all the cabbage is coated. Stir to combine.
- Massage the Cabbage (Optional): Gently massage the cabbage with your hands for a minute to help soften it and ensure the pickling liquid is evenly distributed.
- Let It Sit: Let the cabbage sit for at least 15 minutes to absorb the flavors. The longer it sits, the more flavorful it becomes.
- Store in the Fridge: Transfer the pickled red cabbage to an airtight jar or container. It can be enjoyed immediately but tastes even better after a few hours or overnight in the fridge. Store for up to a week.