Friday, April 18, 2014

roca's red vegetable pickles

DSC06180 With the rest of the red cabbage, I tried this recipe in Roca's other book, "Roca no Bento".

The recipe says it serves 2, we don't usually eat that much pickles in one sitting, so it seemed a like a lot to me.

Red Vegetable Pickles from "Roca no Bento" serves 2

160 grams red cabbage
1 bay leaf
1.5 tablespoons vinegar
1 tablespoon sugar
1 teaspoon salt
pepper

Rinse and cut the red cabbage into small pieces
Add the cabbage to a resealable bag, add the seasonings.
Remove as much air as possible and let sit for at least an hour.

IMG_6200 NOTES: this was so easy to put together and it tastes like the Japanese cole slaw that I've made before.

We had a little of it the other morning, nice and crunchy! Satoshi said he liked it because it reminded him of sauerkraut.

The sausage we had tasted like portuguese sausage too, whoo!

I transferred the pickles from the resealable bag to a jar. The notes of the recipe also say you can use regular cabbage for this too.

I'll definitely make this one again.

It's Friday here, I hope you all have a nice Easter and a nice weekend!

7 comments:

Chad said...

Your meal looked great! By the way, what kind of sausage did you have? It's intriguing to hear that you had sausage that tasted like Portuguese sausage.

I actually like the taste of Portuguese sausage. I put some in my chili recently in fact. Have a great weekend!

KirkK said...

Wow, you're really making good use of all those recipes!

Rowena... said...

Slaw for breakfast?! Brilliant idea Kat. Happy Easter to you too!

K and S said...

it was called "piri kara" which is "spicy" the brand was yonekyu, Chad :)

gotta try them as soon as I can, Kirk :)

Thanks Rowena :)

Take care everyone!
kat

K said...

What a pretty color!

mariko said...

Sounds delicious! Do you use rice vinegar?

K and S said...

Thanks K!

Yes Mariko, I use rice vinegar :)

Take care you two.
Kat