Quick Pickled Cabbage



½ green cabbage

1 tsp cumin seeds

1 tbsp coriander seeds

5 garlic cloves

2 cups cider vinegar

1 tbsp sugar

½ tbsp black peppercorns

1 tbsp salt


Heat a pot on the stove and then add the cumin seeds and coriander seeds and cook for about 30 seconds until fragrant. Add the vinegar, sugar, salt and pepper and whole peeled garlic cloves. Bring to a simmer and then turn off the heat. Leave to infuse for 15 minutes. Strain through a fine sieve and discard the spices

Finely slice the cabbage and place into a large bowl and pour the infused vinegar over, toss the cabbage to make sure it is all coated. Weight the cabbage down with a plate and leave for about 3 hours so the cabbage has time to soften.

Eat as a side with your meal (goes well with roasted meats) and keep in the fridge for up to 1 week.


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