This incredibly tasty and satisfying cabbage and egg dish is a simple and healthy recipe that anyone can prepare quickly. The combination of finely shredded cabbage, grated carrot, and onion is ...

In the villages of Azerbaijan, making Turşu Kələm - naturally fermented pickled cabbage - is an essential winter tradition.

While most spring vegetables are best pickled raw, cook Brussels sprouts, beets and savoy cabbage before adding hot brine. Hilary White of Bistro Hilary and Ruth Sallinger of Rootie’s Pickles ...

I love to pickle red cabbage because of the magical way it turns a vivid red when it comes into contact with the vinegar, but you can customise this recipe to the ingredients you have available.

This should keep for around two months in the fridge. We find a good cabbage pickle to be one of the most useful pickles and there are so many ways you can pickle cabbage. Put the shredded cabbage ...

The creamy whipped feta is a deliciously moreish dip. To make the pickled cabbage, heat the vinegar and sugar in a small saucepan over a medium heat. Stir until the sugar has dissolved.

The secret behind the taste of Polish cuisine is the unique bacterial flora which causes gherkins, cabbage and mushrooms to pickle… This method of preserving foods relies on a fermentation process ...

Modern Polish chefs prove you truly can pickle (almost) anything: not just cabbage, gherkins and beetroot which are the most popular vegetables to do so, but also tomatoes, celeriac, radishes and ...