Pickled Red Cabbage

Pickled Red Cabbage

Ingredients:

300gm Finely shredded Red Cabbage
1 Star Anise
400ml Red Wine
275ml Malt Vinegar
140ml White Wine Vinegar
140ml Balsamic Vinegar
5 Bay Leaves
10 Whole Cloves
1tsp Whole Black Peppercorns
1tsp Whole Pink Peppercorns
1 Stick Cinnamon (snapped in half)
5 Whole Dried Chillies
250gm Sugar
80gm Coarse sea salt

What To Do:

Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Put the sliced red cabbage in a bowl or on a tray and salt with coarse sea salt, mix well. And leave for 2-3 hours until a deep rich colour is achieved. Drain and wash all the salt away thoroughly – pat dry.

Place all the vinegar, wine and sugar in a suitable pan and reduce by half.

Place all the dry ingredients in a pestle and mortar and coarsely pound. When the reduction is near completion throw all the dry spices into the reduction and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and, while warm, pour on to the red cabbage, allow to cool.

Place the cabbage in a Kilner jar and seal. The liquor should just cover the cabbage.