I love to pickle red cabbage because of the magical way it turns a vivid red when it comes into contact with the vinegar, but you can customise this recipe to the ingredients you have available.

Thinly sliced cabbage -- red or green cabbage are both used-- is ... crunchiness that is found in unfermented, raw cabbage. The canned variety will have lost some of the freshness and crunchy ...

If you want to do a twist on the classic pickled cabbage while adding a pop of color, red cabbage is a great ... not processed and canned, it is not shelf-stable and must be stored in the ...

Heat a bit of olive oil and some butter in your largest pot. Add the cabbage and some salt, and cook it over medium-high heat ...