Sweet and sour cabbage and radish relish

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6

This relish is made with red cabbage, meaning it's not only delicious but also vibrant and impressive. It's a perfect appetizer for both everyday meals and festive meat dishes. Shredded cabbage is braised with garlic and onions in a mixture of apple cider vinegar and unfiltered apple juice, then tossed with juicy jicama, beetroot horseradish, and fresh dill. The result is a tangy, sweet, and savory addition that pairs perfectly with sausages, meats, or as a topping for sandwiches and burgers.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 red cabbage, thinly sliced
2 teaspoons of vegetable oil
Half a small red onion, thinly sliced
1 large clove of garlic, crushed
0.5 cup apple cider (unfiltered apple juice without sugar)
2 tablespoons apple cider vinegar
1 teaspoon of sugar
1/4 small jicama, peeled and grated
2 tbsp beetroot horseradish (see preparation), drain the liquid
2 tbsp chopped fresh dill

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red cabbage, red onion, apple cider, apple cider vinegar, jicama, vegetable relish, beet, horseradish, dill

Cooking the dish according to the recipe:

Heat vegetable oil in a medium saucepan over medium heat. Add the onion, garlic, and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes. Add the cabbage, apple cider, vinegar, sugar, and black pepper to taste. Cover and simmer until the cabbage is tender, about 20 minutes.
Stir in jicama, beetroot horseradish, and dill; season with salt and pepper. Cool to room temperature. Serve with grilled sausages.

Beetroot horseradish
- 1 teaspoon white vinegar
- 1 tsp. brown sugar
- 2 tbsp. grated horseradish root
- 1/4 teaspoon salt
- 450 g beets (boiled, peeled, grated)
Combine all ingredients in a large bowl. Place in clean, sterilized jars and store in the refrigerator for up to 2 weeks.