1 x 750 mljar
Soft, soused, slow-braised red cabbage has been part of my Christmas table forever. I haven’t completely forsaken it, but – and I’m only going to whisper it – I think this pickle has now become quite my favourite way of eating red cabbage. It’s barely any work to make and is so much better than the pickled red cabbage that you buy from a shop.
I do think it makes a difference using the raw, unfiltered vinegar, which is labelled rather tautologically ‘apple cider vinegar’, but if all