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Easy
By Neil Perry
Published 2008
This is another classic that is always in the fridge at all my restaurants as well as at home. It’s great to eat by itself, amazing with cold cuts and even brilliant on a sandwich with some chicken or beef, as with the last pickle. We also use it to create a great dressing for all sorts of dishes — that recipe is on the following page.
Cut the cabbage into large chunks, toss with the sea salt and then leave for about 30 minutes.