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Fabulous Baker Brothers' Semi-pickled red cabbage
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*Begin this recipe the day before you need it
1kg red cabbage, very thinly sliced
100g sea salt
300ml cider vinegar
200g light brown sugar
1 tsp juniper berries
100g streaky bacon, diced (optional)
2 bay leaves
Place the cabbage in a bowl, add the salt and mix well. Place in fridge for 24 hours to cure.
Strain the cabbage and wash the salt off thoroughly. Drain again, squeezing the cabbage to ensure all the liquid is removed, and set aside.
1. In a large pan, add the vinegar, sugar, cabbage, juniper berries, bacon and bay leaves. Bring to the boil, stir and turn the heat down. Cover with a lid and gently cook for about 2 hours. Keep stirring from time to time so it doesn't catch on the bottom of the pan. Taste for seasoning; if it is a little sharp add a pinch of sugar.
2. Serve in a big Kilner jar. The pickled cabbage will last in the fridge for
This recipe was first published in November 2013.