Fabulous Baker Brothers' Semi-pickled red cabbage

*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


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. 

  • 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

5 stars

Average user rating Based on 1 rating

This recipe was first published in Fri Nov 22 16:38:00 GMT 2013.