Red Cabbage & Onion Pickle


  • 1.5kg red cabbage
  • 500g pickling onions
  • 1 bottle of Wild’s Ezy-Sauce
  • ½ cup salt
  • ½ cup sugar
  • 5 cups water
  • 2 cinnamon sticks, broken
  • 2 x 5cm pieces of fresh ginger, roughly chopped


Cut the cabbage into quarters and remove the core. Wash well before cutting into 1cm shreds. Place shredded cabbage onions and salt into a large bowl or basin. Mix well, cover and allow to stand for 24 hours, stirring several times. Rinse under cold running water and drain thoroughly. Pack into hot sterilized jars. Add the Wild’s Ezy-Sauce, sugar and water to a large saucepan. Tie the spices firmly in a small square of muslin. Add to the saucepan, bring to the boil and simmer for 15 minutes. Remove the muslin bag. Pour boiling liquid over the cabbage, removing any air bubbles in the jars with a skewer. Cover loosely, cool, and then seal.

Serving Suggestions: best accompanied with corned beef, frankfurts, potato dishes, smoked pork or pastrami.