Nutrition and extra information
Nutrition: per serving
- kcal 66
- excess fat .3g
- saturates 0g
- carbs 15g
- sugars 15g
- fibre .4g
- protein .4g
- salt .7g
500g post” information-tooltip-w >red cabbage, finely shredded
A favourite winter vegetable served hot with roasted game birds but equally very good as a colourful…
Place the shredded cabbage in a colander above the sink and sprinkle with salt. Depart for 2-three hours, then drain and wash away the salt. Pay dry with a clean tea towel.
Place the vinegar, wine, sugar, peppercorns and bay leaves into a huge, wide saucepan and simmer till the liquid has reduced by about half. Set aside for 10 mins to infuse.
Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a huge bowl, and then pour the strained liquid more than. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will final for a month in the fridge.