Quick pickled red cabbage
- Preparation and cooking time
- Prep:
- plus chilling
- Easy
- Serves 6
Skip to ingredients
- ½ red cabbage(about 200g)
- 2 pared strips of orange zest
- 1 bay leaf
- 1 tsp lightly crushed coriander seeds
- 1 tbsp sea salt flakes
- 2 tsp sugar
- 2 tbsp white wine vinegar
Nutrition: Per serving
- kcal16
- fat0.2g
- saturates0g
- carbs3g
- sugars2g
- fibre1g
- protein0.4g
- salt2.5g
Method
step 1
Finely slice the red cabbage, discarding the core. Put the cabbage in a non-reactive bowl with the orange zest, bay leaf and coriander seeds. Mix the sea salt flakes, sugar and white wine vinegar together in a bowl. Pour the mixture over the cabbage and use your hands to scrunch everything together for 1-2 mins until the cabbage starts to soften. Chill for 30 mins before using. Will keep chilled for a week – it will get softer the longer you leave it.
