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Pickled pointed cabbage

Recipe for pickled pointed cabbage - perfect in burgers and sandwiches, or alongside Danish meatballs (frikadeller) and the like.
Course Salad, Side dish
Cuisine Danish
Nøgleord Pickled, Pointed cabbage salad
Total Time 2 hours
Servings 12 servings
Calories 69kcal

Ingredients

  • 300 ml white vinegar (clear distilled)
  • 200 ml water
  • 200 g sugar
  • 1/2 pointed cabbage, finely shredded
  • Fresh thyme (optional)
  • Salt

Instructions

  • 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

Calories: 69kcal | Carbohydrates: 17g | Protein: 0.001g | Fat: 0.1g | Sodium: 2mg | Potassium: 1mg | Fiber: 0.001g | Sugar: 17g | Vitamin A: 0.1IU | Vitamin C: 0.02mg | Calcium: 2mg | Iron: 0.02mg