Red cabbage is a wonderfully warming winter veg that packs a lot of vitamins and minerals. It is often seen served up braised with other ingredients that have the same wintery warming effects such as cinnamon and ginger, together with seasonal fruit such as apples or pears. It will keep for a week or two out of the fridge as if kept in a fridge; it can lose its flavour. Red cabbage is also a great way to add a bit of colour to winter coleslaw with a bit of horseradish to spice things up.
Pickled Red Cabbage
- Finely slice 500g of cabbage and season with 30g smoked Maldon sea salt and freshly-ground pink peppercorns, then transfer to a mixing bowl.
- Refrigerate for 3 hours.
- Lightly toast half a tsp coriander seed, 2 star anise, 5 cloves and 3 all spice berries.
- Transfer to a spice grinder.
- In a medium pot sweat down 30g unsalted butter, 2 finely-chopped shallots, a clove of garlic, 1 bay leaf and 3 sprigs of thyme.
- Add 100g of caster sugar and allow to melt, add the ground spices, 200ml red wine vinegar, 100ml ruby port and 50ml water, reduce by half.
- Remove the cabbage from the fridge and strain the excess liquid off.
- Transfer to a large kilner jar and pour the hot pickle over.
- Allow to cool.