Quick pickled red cabbage
Add to favourite + Print Print

Quick pickled red cabbage

By Cassie Best

Make this speedy pickled red cabbage as a side or condiment – it’s the perfect foil to Christmas leftovers in our Boxing Day sandwich

  • Prep:15 mins
    plus chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 16
  • fat 0.2g
  • saturates 0g
  • carbs 3g
  • sugars 0g
  • fibre 1g
  • protein 0.4g
  • salt 2.5g

Ingredients

  • 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

Method

  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.

Suggested recipes from this collection...