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    Fabulous Baker Brothers' Semi-pickled red cabbage

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    Fabulous Baker Brothers' Semi-pickled red cabbage

    *Begin this recipe the day before you need it

    • Preparation time: 10 minutes, plus 24 hours soaking
    • Cooking time: 2 hours
    • Total time: 2 hours 10 minutes, plus 24 hours soaking

    Serves: 8-10

    Ingredients

    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

    Method

    Day 1
    Place the cabbage in a bowl, add the salt and mix well. Place in fridge for 24 hours to cure.

    Day 2
    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
    4 days. 

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