Pickled pointed cabbage (sweetheart or hispi cabbage) is a really easy and delicious way to use up leftover cabbage – because how often do you find yourself with half a pointed cabbage left over? And you can of course use either red or green pointed cabbage.
It turns wonderfully crisp and strikes just the right balance between sweet and sharp – perfect as a topping for all sorts of dishes.
I make a classic pickling brine, the same one I use for pickled red onions, for example, and pour it over very finely shredded pointed cabbage. I shred the cabbage as finely as I can – ideally on a mandoline – so it really soaks up the brine and gets exactly the right texture and flavour.
Here I add a little fresh thyme, which gives a lovely aromatic note, but you can easily vary it with bay leaves or other herbs, for example, if you want to give the cabbage an extra twist – or leave it out altogether.
The pickled cabbage is brilliant in everything from a Danish roast pork (flæskesteg) burger or a duck burger to a topping on a slice of toasted Danish rye bread (rugbrød) with tuna salad, for example. It brings crunch, acidity and freshness – and really lifts the dish.
A very easy recipe that keeps well in the fridge for 2-3 weeks in a sterilised jar – and one you will soon want to have ready and waiting in the fridge – a little like pickled red onions.
Pickled pointed cabbage
Ingredients
- 300 ml white vinegar (clear distilled)
- 200 ml water
- 200 g sugar
- 1/2 pointed cabbage, finely shredded
- Fresh thyme (optional)
- Salt
Method
- Bring the vinegar, water, sugar and a good pinch of salt to the boil in a small saucepan and cook until the sugar has dissolved.
- Put the pointed cabbage in a sterilised jam jar, add a couple of sprigs of thyme if you like, and pour the hot pickling brine over.
- Put the lid on and leave to cool completely before serving.
Nutrition
Premium
Wauuuu hvor smager det dejligt Du har gjort det igen
Hejsa
Ihhh hvor dejligt du skriver det – tusind tak 🙂
Warm wishes, Dianna
Hej Diana
Sikke en lækkerbidsken
Tror du, jeg kan lave den med sukrin, med samme holdbarhed?
Kh Michelle
Hej Michella
Du viol ikke opnå samme holdbarhed med sukrin, da det ikke konserverer som almindelig sukker gør.
Der vil jeg anbefale at tilsætte atamon 🙂
Warm wishes, Dianna
Lækkert. Hvor længe kan det holde sig ?
Hvis nu man vil lave en del med henblik på at gemme et stykke tid.
Tak for altid inspirerende opskrifter.
Hej Trine
Tusind tak 🙂
Altså det kan snildt holde 3 uger på køl – derefter kan det godt miste farve og med tiden også sprødhed.
Men opbevares det korrekt, rent service osv – så tror jeg det kan holde flere måneder.
Selv laver jeg dog altid kun til 3 uger ad gangen, for den bedste konsistens og farve 🙂
Warm wishes, Dianna