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12
Easy
Published 1999
These pickled cabbages are delicious with almost anything, but particularly game, sausages and ham. They keep well in the fridge - 2-3 weeks in an airtight container - and can only get better the longer they are in the pickle.
Toss the shredded cabbage with coarse salt in a big bowl. Cover and leave in a cool place or the fridge overnight. The cabbage will go limp. Rinse well and drain.
To make the brine, put the wine, vinegars and sugar in a large saucepan (enamel-lined, aluminium or stainless steel) and bring to the boil, stirring occasionally to dissolve the sugar. Tie all the remaining ingredients in a pi