Quick pickled red cabbage
- Cassie Best
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Serves 6
Easy
Prep: 15 mins
plus chilling
A star rating of 4.2 out of 5.5 ratingsRate
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Make this speedy pickled red cabbage as a side or condiment – it's the perfect foil to Christmas leftovers in our Boxing Day sandwich
Gluten-free
Low fat
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
½ red cabbage
(about 200g)
-
2 pared strips of orange zest
-
1 bay leaf
-
1 tsp lightly crushed coriander seeds
-
1 tbsp sea salt flakes
-
2 tsp sugar
-
2 tbsp white wine vinegar
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Nutrition: Per serving
- kcal16
- fat0.2g
- saturates0g
- carbs3g
- sugars2g
- fibre1g
- protein0.4g
- salt2.5g
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Method
-
step 1
Finely slice the red cabbage, discarding the core. Put the cabbage in a non-reactive bowl with the orange zest, bay leaf and coriander seeds. Mix the sea salt flakes, sugar and white wine vinegar together in a bowl. Pour the mixture over the cabbage and use your hands to scrunch everything together for 1-2 mins until the cabbage starts to soften. Chill for 30 mins before using. Will keep chilled for a week – it will get softer the longer you leave it.
Recipe from Good Food magazine, December 2023
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A star rating of 4.2 out of 5.5 ratings
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