Fall has arrived in most places (except Houston, where it remains hot and humid), and it’s time to start cooking seasonal autumn recipes. After a successful batch of Hatch chile relish a few weeks ago, I went shopping for inexpensive seasonal vegetables to turn into relishes and pickles. Red cabbage was abundant and, since it pairs beautifully with pork, sausages, and other savory dishes, I decided to make a relish that would complement meats and cheeses.
Red cabbage appears purple when raw and shifts to pink and then a deep red when cooked in an acidic environment. This color change comes from pigments called anthocyanins. Red cabbage is even useful as a natural pH indicator: in alkaline conditions it can turn blue or green.
Spicy Red Cabbage and Apple Relish
This relish balances the natural sweetness of red cabbage with the tartness of Granny Smith apples and a touch of heat from a hot chile. A hint of fenugreek and cumin gives a subtle nod to Indian-style relishes. The result is sweet, sour, salty, and spicy all at once—great with cheese or grilled pork.
Spicy Red Cabbage and Apple Relish
This recipe yields about two jars. Double the quantities to make a larger batch.
Ingredients
- Half a head of red cabbage, finely shredded
- 1 large Granny Smith apple, peeled, cored, and chopped
- 1 large onion, chopped
- 1 Serrano or other hot chile, chopped
- 1 tsp fenugreek (Kasuri methi)
- 1 tsp whole cumin seeds
- Pickling vinegar (enough to come about halfway up the vegetables)
- 0.5 cup (100 g) granulated sugar
- 1 tsp salt
Red Cabbage Relish Ingredients
Method
- Prepare the cabbage, apple, onion, and chile, and add them to a large saucepan.
- Toast the cumin seeds and fenugreek in a dry skillet for about a minute to release their aromas, then add them to the saucepan with the vegetables and the salt.
- Pour in pickling vinegar until it reaches about halfway up the vegetables. (You can cover the vegetables completely with vinegar, but red cabbage cooks down quickly.)
- Bring the mixture to a boil, then reduce to a simmer. Cook until the liquid has almost evaporated, stirring occasionally and watching carefully to prevent burning.
- When most of the liquid has evaporated, stir in the sugar. Continue to simmer until the relish thickens to a jammy consistency. Taste and adjust seasoning if needed.
- Transfer the hot relish into sterilized jars and seal while hot.
- Allow the relish to rest for a day or two to let the flavors mellow and develop.
- Serve with grilled meats, alongside cheeses, or simply spread on bread as a flavorful snack.
Red Cabbage Relish at the end of cooking
Storage: Keep sealed jars in the refrigerator and use within a few weeks, or process them according to your preferred canning guidelines for longer shelf life. Enjoy this versatile relish as an autumn condiment that brightens savory dishes with color and layered flavor.