British Cabbage is right in season now. With so many varieties this delicious vegetable has so many possibilities rather than just being boiled. Pick yours up today from our Greengrocers.
Top Tip: Use this to add more flavour to a standard sandwich or added to a Thai style dish.
500g Becketts Farm Greengrocers Red Cabbage, finely shredded
140g Coarse Sea Salt
500ml Cider Vinegar
200ml Red Wine
400g Granulated Sugar
2 tsp Black Peppercorn
6 Bay Leaves
2 tbsp Yellow Mustard Seed
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.
2. Put the vinegar, wine, sugar, 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.
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. The Pickled Cabbage will last for a month in the fridge.