Pickled red cabbage
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6 as a side
Skip to ingredients
- 1 small red cabbage
- 4cm piece gingershredded
- 2 bird's-eye chillies
- 100ml rice wine vinegar
- 50g caster sugar
- 2 tsp sesame oil
- 2 tsp black sesame seeds
Nutrition: per serving
- kcal50
- fat1.9g
- saturates0.3g
- carbs5.6g
- sugars5.1g
- fibre2.8g
- protein1.3g
- salt0.2g
Method
step 1
Quarter the cabbage and discard any wilted outer leaves. Cut away the core then finely shred the rest with a mandoline or sharp knife. Put in a bowl with the ginger. Slit the chillies (this will release a little heat without becoming overpowering) and add to the bowl. Mix the vinegar and sugar until the sugar has dissolved, then stir in 100ml water and 1 tsp salt. Pour over the cabbage, toss well and leave for at least 2 hours, tossing every 30 minutes.
step 2
Drain the cabbage well, put in a serving bowl and sprinkle over the sesame oil
and seeds.
