The article provides a straightforward recipe for pickling leftover cabbage, transforming it into a delectable condiment ready to enhance various dishes, such as sausages and salads. It outlines the steps to create a tangy brine and how to properly store the pickled cabbage, highlighting its versatility. Additionally, it touches upon a rescued fruit chutney recipe that promotes the use of bruised or imperfect fruits, emphasizing sustainability in cooking by reducing food waste and making delicious preserves from leftover ingredients.
This article features an easy recipe for pickling leftover cabbage, transforming it into a flavorful condiment. It highlights versatility, serving suggestions, and method details.
To make the brine, combine vinegar, water, sugar, salt, and spices in a saucepan. Bring to a boil and pour over cabbage wedges for quick pickling.
The pickled cabbage can elevate simple dishes like sausages and mash, providing a tasty tang. It's also ideal for salads or alongside pulled pork.
The chutney recipe encourages using imperfect fruits, from apples to plums, showcasing a sustainable approach to cooking and reducing waste.
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