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.
Red onions can be substituted for the cabbage.
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 details....ChefEmile@CustomCatering.net
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: January 15, 2017