There is never a good time to discover that your backup has failed. I lost photographs for 16 recipes, which is really sad. But thankfully I can get some off instagram and others off my phone. And for my pickled red cabbage I could just head to the fridge and take new ones.
Head straight on to the Recipe For ♥ Pickled Red Cabbage ♥
In September I was AWOL from my blog for a week. This usually only happens when we are overseas, like now. But life just had to take precedence over blogging. On the Wednesday I went ‘missing’ I was in a minor fender bender. I entered a traffic circle with my view obstructed to my right. In South Africa, vehicles from that direction have the right of way. The next thing I knew a scooter had hit my bumper. Once the shock wore off, and she told me she had not seen me, I realized she had come from behind the car that was stopped across the road. That necessitated a visit that afternoon to the police. As I could not get an accident report number from Gordons Bay, I went the following morning to Strand Police, only to discover that the accident had taken place in Somerset West.
Today’s inspirational recipe from Lavender and Lime ♥ Pickled Red Cabbage ♥ #LavenderAndLime Share on X
I delayed my visit to the Somerset West station and come straight to work. Only to discover we had a break-in and my laptop had been stolen. This meant waiting for the detectives to come to the office to take my statement. And then a run around to get replacement quotes. When that was done I headed up to report the accident before sorting out claims and getting the window replaced. This was followed by a three day weekend and I used the time to set up my old laptop. On the Monday I went shopping for a few computer related items I needed straight away, such as a keyboard. It took the rest of the day to get the two claims submitted. And I had to do a lot of catching up to get on top of things. Finally I could turn my attention back to blogging.
Click on the links for conversions and notes.
Pickled Red Cabbage
Ingredients
- 2 small red cabbages, outer leaves discarded
- 15 mls fine salt
- 450 mls raw apple cider vinegar
- 7.5 mls fructose
- 7.5 mls peppercorns
- 5 mls juniper berries
- 5 mls mustard seeds
Method
- Quarter the cabbages and remove the core before finely shredding and placing into a glass bowl
- Add the salt and mix in using your hands, then cover and set aside overnight
- Place the vinegar and fructose into a saucepan and gently heat over a medium temperature
- Stir until the fructose has dissolved then lower the temperature and add the peppercorns, juniper berries and mustard seeds
- Heat for 5 minutes then set aside to cool slightly
- Tip the cabbage into a colander, rinse thoroughly and pat dry
- Place into a large sterilized glass jar and pour the vinegar in
- Seal and tip the jar over a few times to mix then place into the fridge for 4 weeks before using
Notes
Inspiration published on Lavender and Lime October 25:
-
- 2020: The Prisoner’s Wife
- 2019: Chocolate Chestnut Mousse
- 2017: Jordan Restaurant
- 2015: The Summer Of Secrets
- 2012: Turkish Delight
- 2011: Broccoli Farfalline
- 2010: Chocolate Sauce / Onions, Leeks, Carrots And Celery Ingredient Challenge
Have you ever had a backup fail and lost important photographs or documents?
Dave and I are flying back from The Netherlands today. I will be back at work tomorrow and will reply to blog comments then. You can see what we got up to by taking a look at our holiday blog.
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I love making pickles and always have a jar of pickled red cabbage in the fridge
It is not the usual for me, but I am enjoying it 🙂
Oh that is awful. Traffic circles are so easy, but there are a lot of bad drivers out there who can’t even handle an intersection if the power is out. I hope you can find your photos. I still don’t understand the cloud… Love this recipe. I can imagine using the cabbage in so many ways!
Some people just don’t pay attention! I am not relying on the cloud again, that is for sure.
wow – what a tough couple of days there; hopefully you were not injured at all…
luckily no-one was injured, which was a relief for me
Oh no – sorry for loosing the photos. I can relate!
But at least this pickled cabbage is so delicious and with a great colour!
I am so far behind that I could cry!
Good to hear that you sorted out all those difficult issues! The pickled red cabbage looks like the really classic dish. I’ve always loved the juniper flavor in the French/Alsatian sauerkraut tradition.
best… mae at maefood.blogspot.com
I too like the juniper flavour, and that is usually what I have in my fridge 🙂
Uh, what a ghastly week, Tandy. My October is a mess because the school puts so many demands on parents. They are most certainly not geared to parents who work and you wonder why seeing as most of the parents who can pay such high fees must work in order to do so. Sorry, a little moan. Thanks for this recipe.
I am on your side with this complaint! Schools have no clue really.
Glad you are ok and getting back to normal. I love this recipe and would love to eat it. For some reason, I get nervous pickling things. I’m afraid they will be bad. This one is in the fridge for the 4 weeks so maybe I’ll be adventurous and give it a try. Thanks
please let me know if you do 🙂