• 500g red cabbage, finely shredded
  • 1tbsp coarse sea salt
  • 500ml cider vinegar
  • 200ml red wine
  • 300-400g granulated sugar
  • 2tsp black peppercorn
  • 6 bay leaves
  • 2tbsp yellow mustard seed


  • STEP 1

    Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.

  • STEP 2

    Put the vinegar, wine, sugar (300g if you prefer a sharper flavour or 400g for a sweeter taste), peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.

  • STEP 3

    Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.

Goes well with


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