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.
Put the vinegar and sugar in a small pot over low heat and stir until the sugar dissolves. Bring to the boil, turn off the heat, then add the ground spices and mix together.
Firmly pack the salted cabbage into a
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