Pickled Red Cabbage Recipe

On a whim, I didn’t make pickled red cabbage. Soft, tender red cabbage with a zing and zang, reminiscent of what I’ve tried in German restaurants paired with pork sausages and mashed potatoes. I crafted my version of pickled cabbage, inspired by flavors I've tasted, and added my own unique twist (MALAYSIAN DEVIL CURRY RECIPE). If you’re looking for a conventional pickled red cabbage, you might be surprised (CARROT YOGURT SALAD).

Ingredients 

1 medium size red/purple cabbage - shred/slice thinly 
2 tbsp butter 

2 tbsp apple cider vinegar 

2 tbsp brown sugar 

1 big red  onion - chopped 
4 cloves 
2 bay leaves 
1/2 tbsp black cumin 

1 1/2 cups water

Salt to taste

Method 

Melt butter in medium heat. 

Add onion and cook to soften.

Add spices and sugar, stir to combine.

Cook for a minute. 

Add cabbage and stir all the ingredients together. . 

Cook for 10-15 minutes, stirring occasionally, until the cabbage softens to your desired texture.

Pour in the vinegar, water and add salt. 

Stir to combine.

Cook for another 5-10 minutes, or until the liquid has mostly evaporated and the cabbage is very soft.

Off the heat.