Author Topic: Chinese pickled red cabbage and ginger  (Read 45989 times)

Offline achookwoman

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Chinese pickled red cabbage and ginger
« on: August 10, 2012, 09:42:48 am »
Chinese pickled red Cabbage and ginger
The dressing can be made in the TMX,  but the Cabbage is best cut by hand.   Love this dish as it keeps submerged in the dressing ,  in the fridge,   and can be served with hot or cold dishes.   I haven't come across anyone who hasn't liked this.  I have adapted this recipe from Belinda Jeffery's Collected recipes.
Need
750g RED cabbage,  1 small or 1/2 large.
3 teaspoons of salt
2 Tablespoons of fresh ginger, chopped
1  1/2  cups ( 375 mls. ) of rice vinegar
1  1/2 cups, (330g ) caster sugar
1/2 to 1 small red chilli seeded and thinly sliced, or 1/2 teaspoon of chilli flakes.
 Do
Shred cabbage as thinly as possible , by hand.
Toss cabbage with salt and place in a colander over the sink with a plate on top.  Place a couple of tins on top to press the liquid from the cabbage.
Leave to drain for 3 hours , at room temperature.

While the cabbage is draining, Zap the ginger and chill  and sugar in the TMX.  Scrape down and Zap again.
Add vinegar and mix on reverse until sugar is disolved.
Set aside.
Add to drained cabbage and store in plastic container in fridge for at least 8 hours.
Press cabbage under dressing while in fridge.

This has a nice sweet and sour zing.

This recipe is for Michele's DH ;D

Members' comments
McMich - Well DH and I think pickled red cabbage and ginger salad is fantastic.
The combination of the ginger and chilly and the cabbage still had a bit of crunch was so good.
It makes a lot and DH is already planning his Thai fish burgers with this salad.

Bedlam - The ginger gives it a lovely freshness. We had this a few times over Christmas and a few recipe requests after trying.  I love it.

« Last Edit: January 06, 2015, 12:14:09 am by judydawn »

mcmich

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Re: Chinese pickled red cabbage and ginger
« Reply #1 on: August 11, 2012, 07:57:24 am »
Chookie, this is right up DH's alley. Tomorrow night with chicken schnitzel.

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #2 on: August 11, 2012, 09:25:38 am »
Michele,  ideal combo.  Hope he enjoys it.

Offline cookie1

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Re: Chinese pickled red cabbage and ginger
« Reply #3 on: August 11, 2012, 02:36:34 pm »
I'll keep my eyes open for a nice red cabbage .
May all dairy items in your fridge be of questionable vintage.

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mcmich

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Re: Chinese pickled red cabbage and ginger
« Reply #4 on: August 12, 2012, 03:49:24 am »
Chookie, did you have much liquid drain off the cabbage? I rinsed the sliced cabbage and dried very well on paper towel before salting.
I had very little liquid and even squeezing it hardly anything.

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #5 on: August 12, 2012, 08:37:32 am »
Michele,  small amount came out of the first lot and none from the second lot.  The second lot was organic and I thought that might be the reason. 

mcmich

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Re: Chinese pickled red cabbage and ginger
« Reply #6 on: August 12, 2012, 09:02:03 am »
The cabbage wasn't organic, so just carried on with the recipe.

mcmich

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Re: Chinese pickled red cabbage and ginger
« Reply #7 on: August 13, 2012, 08:52:09 am »
Well DH and I think pickled red cabbage and ginger salad is fantastic.
The combination of the ginger and chilly and the cabbage still had a bit of crunch was so good.
It makes a lot and DH is already planning his Thai fish burgers with this salad although  :( while I'm away.

It will be a very nice alternative to sour kraut at Christmas time. I loved making sour kraut with my Oma and DSIL is Croatian and her sour kraut is a bit different again.

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #8 on: August 13, 2012, 09:04:40 am »
Michele, so glad you and DH liked it.   It is a bit of a fiddle,  but makes a lot and will keep.  You have just reminded me that it will go beautifully with the Swedish fish cakes that I make.

mcmich

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Re: Chinese pickled red cabbage and ginger
« Reply #9 on: August 13, 2012, 11:23:29 am »
Oh, Swedish fish cakes - do tell.
The only tedious bit is the fine chop - DH has just sharpened the knives.

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #10 on: August 13, 2012, 01:53:54 pm »
OOPS,  Norwegian Fish cakes.   Pretty sure I have posted the recipe.  Will check.

Offline judydawn

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Re: Chinese pickled red cabbage and ginger
« Reply #11 on: August 13, 2012, 01:57:53 pm »
Yes you have Chookie, here it is.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #12 on: August 13, 2012, 02:04:24 pm »
Judy to the rescue AGAIN.   DH says you should live next door because you are like a fairy Godmother.    Thanks  Judy.
 

Offline judydawn

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Re: Chinese pickled red cabbage and ginger
« Reply #13 on: August 13, 2012, 02:07:45 pm »
I'd love that Chookie, I could pop in for coffee and goodies quite often and look after your chooks when you went away.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline achookwoman

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Re: Chinese pickled red cabbage and ginger
« Reply #14 on: August 13, 2012, 02:52:56 pm »
I'd love that Chookie, I could pop in for coffee and goodies quite often and look after your chooks when you went away.

yes, Yes and yes.