March 26, 2008 - What's for Dinner: Pickled Cabbage

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Story Published: Mar 27, 2008 at 2:30 PM PDT

Story Updated: Apr 2, 2008 at 4:58 PM PDT

By Nemesia Ramolete

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Jason McClure of Sazerac

PICKLED CABBAGE

1/2 HEAD RED CABBAGE CUT INTO WIDE RIBBONS

1/2 HEAD GREEN CABBAGE CUT INTO WIDE RIBBONS

2 CLOVES GARLIC MINCED

1 JALAPENOS MINCED

SALT, TO TASTE

¾ C. MALT VINEGAR

3/4 C. OLIVE OIL

PEPPER, TO TASTE

COMBINE AND REFRIGERATOR COVERED FOR AT LEAST 6 HOURS AND AS LONG AS 3 DAYS. STIR DAILY TO ENSURE EVEN MARINATION. BRING TO ROOM TEMPERATURE BEFORE SERVING WITH YOUR FAVORITE GRILLED SAUSAGES OR PORK CHOPS.

Suggested Wine: Washington State Waterbrook Melange Noir

Chef’s Tip: The longer the cabbage marinates, the better it gets.

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