Pickled red cabbage
A glorious looking condiment which tastes as good as it looks.
Makes 3-4 jars depending on size
½ small red cabbage, finely sliced
1-2 Tbsp salt
freshly ground black pepper, to taste
1 Tbsp finely chopped crystallised ginger
1-2 cups spiced vinegar, depending on size of jars
Place layers of cabbage in a bowl. Sprinkle each layer with a little salt, cover and leave overnight.
Drain, rinse with cold water and drain again. Place on kitchen paper and press to remove any remaining moisture.
Place cabbage in wide necked jars, sprinkle each layer with pepper and ginger.
Press down into jars, then cover cabbage with spiced vinegar and seal.
Nutrition Information Panel
|Per Serving [25 g Serves]|
|- saturated fat||0g|