Simple and easy
A great accompaniment for meat or cheese
Serves Makes 1kg
Finely shred the red cabbage and place into a colander over a sink and sprinkle with salt. Leave for 2-3 hours.
After 2-3 hours, wash away the salt and pat dry with a tea towel.
Place the vinegar, wine, sugar, peppercorns and bay leaves into a wide, deep pan and simmer until half the liquid has reduced. Leave for 10 minutes to allow everything to infuse.
Strain the liquid through a sieve into a jug or bowl, making sure to discard the peppercorns and bay leaves.
Place the shredded cabbage and mustard seeds into a big bowl and then pour the strained liquid over. Transfer the cabbage and pickling liquid into a jar and seal.
The pickle will last for a month in the fridge. Enjoy!