A nice, spicy old favourite that’s lovely at Christmas time with leftover meat.

Pickled Cabbage

• 1 shredded red cabbage
• 2 ozs salt
• 4 pts white vinegar
• 1 tbsp of cloves
• 1 tbsp of allspice berries
• 5cm cinnamon stick
• 6 peppercorns
• ¼ teaspoon grated nutmeg

Method

1. Arrange the cabbage in layers in a wide bowl sprinkling each layer generously with the salt.
2. Cover and set aside overnight.
3. Drain and rinse the cabbage in cold, running water.
4. Place the remaining ingredients (vinegar and spices) in a heatproof bowl.
5. Put the bowl in a pan half filled with hot water.
6. Bring the pan to the boil then remove from the heat.
7. Set aside to allow the vinegar and spices to infuse for 2 hours.
8. Pack the cabbage in hot, sterilised jars.
9. Strain over the vinegar to around 1.5cms from the top of the jar.
10. Seal, label and store in a cool place.

If you have a recipe you would like us to try, please send it to: kerry.burn@onesuffolk.co.uk

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