Sweet pickled red cabbage

Pickled red cabbage makes a delicious accompaniment to cold meats like ham, but also a delightful side dish for braised meat dishes, as the sweet-sour tang cuts through the richness.

Ingredients

• 200 g sugar
• 250 g water
• 250 g white wine vinegar
• 2 cinnamon sticks
• 1 tsp each of cloves, allspice and black peppercorns
• 1 red cabbage
• 150 g salt

Preparation

1. Cut the red cabbage into wedges, remove the core and slice thinly.
2. Place in a bowl with the salt. Mix well and transfer to a colander; place this over the bowl and leave overnight.
3. Prepare the pickling liquid by putting all the other ingredients in a clean pan, bringing to the boil and simmering for 5 minutes.
4. Rinse the cabbage and dry well, then pack into a sterilised jar and cover with the hot pickling liquid. Allow to cool and refrigerate.