Soused red cabbage

• red cabbage↗500g g

  (about 1/4 of a large head), core removed, thinly sliced

• sea salt↗4 tbsp tbsp
• black peppercorns↗½ tsp tsp
• bay leaves↗2
• rosemary↗1

  sprig

• cider vinegar↗500ml ml
• golden caster sugar↗400g g
• red onion↗1

  thinly sliced

Step-by-step instructions

1. 1

   Mix together the cabbage and salt in a large bowl. Put the peppercorns, bay and rosemary on a small piece of muslin cloth and tie into a small spice bag. Crush the bag to release the flavours, then add to the red cabbage. Set aside for 1 hr, giving it a stir after 30 mins.

2. 2

   Meanwhile, make the sousing liquid: bring the vinegar, sugar, onion and 50ml water to the boil in a large pan. Remove from the heat and leave to cool.

3. 3

   Remove the spice bag from the cabbage and drop it into the cooling liquid. Rinse the cabbage well under running water to remove the salt, then squeeze to get rid of the excess water. Transfer the cabbage to a large sterilised Kilner jar (see tip). Pour over the cooled sousing liquid, seal and set aside to pickle for at least 1 hr. Can be made up to 1 week in advance.