- 500g red cabbage (about ¼ of a large head), core removed, thinly sliced
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 4 tbsp sea salt
- ½ tsp black peppercorns
- 2 bay leaves
- 1 rosemary sprig
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 500ml cider vinegar
- 400g golden caster sugar
- 1 red onion, thinly sliced
Mix together the cabbage and salt in a large bowl. Put the peppercorns, bay and rosemary on a small piece of muslin cloth and tie into a small spice bag. Crush the bag to release the flavours, then add to the red cabbage. Set aside for 1 hr, giving it a stir after 30 mins.
Meanwhile, make the sousing liquid: bring the vinegar, sugar, onion and 50ml water to the boil in a large pan. Remove from the heat and leave to cool.
Remove the spice bag from the cabbage and drop it into the cooling liquid. Rinse the cabbage well under running water to remove the salt, then squeeze to get rid of the excess water. Transfer the cabbage to a large sterilised Kilner jar (see tip). Pour over the cooled sousing liquid, seal and set aside to pickle for at least 1 hr. Can be made up to 1 week in advance.
To sterilise your jarHeat oven to 160C/140C fan/gas 3 and wash the jar in hot soapy water. While it’s still wet, stand it upside down on a baking tray and leave in the oven for 10 minutes.