Pickled red cabbage

Ingredients

¼ of a red cabbage

120ml apple cider vinegar or red wine vinegar

120ml water

1 Tbsp sugar

1 clove garlic minced

1 tsp salt

¼ tsp ground black pepper

1. Remove the core from the cabbage then carefully shred with a mandolin or sharp knife.

2. Add cabbage to a large glass jar with all the other ingredients. Seal the jar and shake. Set aside for 2 hours, shaking/stirring occasionally.

3. Store tightly sealed in the refrigerator for 2 to 3 weeks. Delicious with salads, wraps, tacos, or burgers!

Top tips:

When combining ingredients in step 2, experiment with different spices – cumin, fennel and mustard seeds all give the cabbage a slightly different flavour.
This recipe also works well with radishes, carrots and white cabbage.