A bowlful of pickled red cabbage with walnuts & apple

Pickled red cabbage with walnuts & apple

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 10

Serve this festive pickled red cabbage with cold cuts and sausage rolls on Boxing Day and beyond. It also makes a fantastic side dish for Christmas Day

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal116
fat7g
saturates1g
carbs8g
sugars8g
fibre3g
protein3g
salt0.5g
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Ingredients

Method

  • STEP 1

    Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.

  • STEP 2

    Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.

  • STEP 3

    When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.

Goes well with

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    Rating: 5 out of 5.2 ratings
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