Cabbage Relish
Submitted by acekillaboo
Tangy cabbage relish simmered in red wine vinegar with tomatoes, Dijon mustard, turmeric, and warm spices. Makes ahead beautifully and keeps for 5 days.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
8 hrsSomewhere between a chutney and a piccalilli, this cabbage relish hits all the right notes: tangy from red wine vinegar, slightly sweet from sugar, and warm from a spice blend of turmeric, cloves, cinnamon, and celery seeds.
Tomatoes, cabbage, and onion get finely chopped in a food processor, then simmered in the spiced vinegar until tender. It comes off the stove thin but thickens up beautifully as it chills in the fridge.
Make a batch on Sunday and you’ve got a condiment that elevates grilled sausages, pulled pork sandwiches, burgers, or a simple cheese plate all week long. It keeps for up to five days and actually improves with time.
Kitchen Tips
- Process the vegetables to a fine, even chop but don’t puree them; you want texture, not baby food
- Drain well before serving so the relish sits on the plate without pooling liquid
- Double the batch if you’re feeding a crowd; it disappears fast
Ingredients
Directions
Makes about 4 cups Finely chop first 3 ingredients in processor. Bring all remaining ingredients to boil in heavy medium saucepan. Add chopped vegetables. Reduce heat and simmer until vegetables are tender, about 15 minutes, stirring occasionally (mixture will be thin). Cool, cover and refrigerate until well chilled. (Can be prepared 5 days ahead.) Drain before serving.
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