Aurora Catering's

Pickled Purple Cabbage  

About -  1 Pint



1    LB PURPLE CABBAGE (Julienne)

1    CUP RICE WINE VINEGAR (Marukan, Sushi Su grade highly preferred)

1    16 OZ MASON JAR (Sterilized)  


Under cold water wash the cabbage, drain and allow to air dry.  Compress the cabbage into the Mason jar.  Fill to the top with vinegar (Cover all of the cabbage slices).  Refrigerate for at least 30 minutes.


Alternate Ingredients

Red onions can be substituted for the cabbage.


Chef's Notes:

The pickled cabbage should be used within a week. Otherwise it looses it crispiness and becomes limp.


This is a great topping for Red Beans and Rice.  Really!! Try it.  Also used in our Boudin King Cake Recipe


Contact us for further

 to Home Cookin' Page or Return to  Table of Contents

Chef Emile L. Stieffel, Aurora Catering, Inc. email address:
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright 1995 -2017 [Aurora Catering, Inc]. All rights reserved.
Revised: January 15, 2017