This pickled bottled salad may be stored sealed bottled on top of your kitchen cupboards or refrigerated. It is great served at barbecues and is a very popular salad to serve at braais in South Africa also known as barbecues.
Very traditionally South-African, this recipe sounds nothing like it tastes and you are going to be pleasantly surprised just as I was. The curried sweet and sour flavor of this salad marries so very well up against the flavor of your meat together with a creamy mayo potato salad.
The story behind this salad is one day I happened to visit a friend, Evelyn and she said would I like to try some of her curried cabbage in which she had bottles of it stored on top of her kitchen cupboards. I thought well I’m not too mad about trying this one 😉 but what the hell I have an enquiring mind when it comes to collecting good recipes and I thought well don’t knock it until you’ve tried it. So I went ahead and tried some and to my surprise it was way better than I had expected! So I asked her for the recipe. She wrote it down and here it is.
Do NOT add the vinegar until your cabbage has softened or it will not soften! 😉
Use your own judgement on adding the sugar. Some will like more while others prefer less.
1 lb (450 g) Cabbage
2 lb onions (4 onions)
+/- ¾ cup white vinegar to taste
2 cups sugar or to taste
15 ml salt
45 ml Maizena (corn flour) – cornstarch
20 – 25 ml Rajah Mild Curry Powder
7.5 ml – 10 ml Turmeric
Shred cabbage finely by hand or with metal blade on in your food processor.
Cook with salt until soft in a bit of water (about ½ cup) together with finely chopped onions.
Once soft, add vinegar and sugar. Cook slowly until dissolved. Once dissolved, stir Maizena (corn flour), curry powder with turmeric into a smooth, lump free paste together with a little cold vinegar.
Add to cabbage and cook until almost dry.
Bottle and seal in sterilized jars whilst still very hot. – Enjoy!