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
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.