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| Pickled Red Cabbage |
When cabbage is in season, it can be a challenge to use it all up. This quick pickled red cabbage is wonderfully simple and ready to enjoy after just a few hours - though its flavor improves the longer it marinates. Store it covered in the fridge for 2–3 days.
Ingredients:
- 1/8th red cabbage, thinly sliced
- 1 tsp salt
- 1/2 tsp white mustard or cumin seeds (optional)
- 1 tablespoon sugar (may need more to suit your taste)
- 2 tablespoons red wine vinegar or apple cider vinegar
Method:
Place all ingredients into a bowl. Mix through, cover, and refrigerate several hours.
Turn mixture over every few hours to mix the brine flavors through the cabbage.
Taste test. If too tart, add a teaspoon of sugar and leave for another hour. Continue to taste test and add sugar by the teaspoon until the pickled cabbage is balanced enough for your taste.
Serve chilled.
Serving suggestions:
Harissa Kofta and Middle Eastern-style flatbread, with cold meats and cheeses.