- 1 head of red cabbage
- 2 oranges, juice and zest
- 1 cinnamon stick
- 4 bay leaves
- 4 oz sugar
- 1 cup currant or cherry juice
- 3/4 cup vinegar (cherry or apple)
- 1.5 cups red wine
- 1 tbsp sea salt
Discard the outer leaves of the red cabbage head. Divide it in quarters and shred it finely using either a sharp knife or a mandolin. Combine all the ingredients in a pot, bring to a boil, then reduce to a simmer for about 1.5 hours or until the liquid has been reduced.
The pickled cabbage should have a clear look and a deep red color. The finished pickled red cabbage gets better after a couple of days and will stay good for the entire Christmas month. It can be enjoyed both warm and cold as a side to all the classic Christmas dishes.