Somewhere between braised cabbage and a crunchy pickle, this colourful sweet and sour version is equally delicious served warm with a roast, or cold with a festive ham or in sandwiches.
cm piece fresh root ginger (about 30g), peeled and finely grated
3
bay leaves, fresh or dried
2
cinnamon sticks
2Tbsp.
white/yellow mustard seeds
1/2tsp.
ground allspice
YOU WILL ALSO NEED
2
litre sealable jar or container
Directions
Step 1Cut the red cabbage into quarters, remove and discard the woody core, then finely shred the wedges. Put into a large colander, sprinkle over the salt and toss to coat. Set over a large bowl, cover and leave at room temperature for 12hr (or overnight) to draw out excess moisture.
Step 2For the pickle mixture, in a large pan, heat the vinegar, sugar, ginger, bay leaves and spices, stirring until the sugar dissolves. Increase heat to medium-high and bubble for 5min.
Step 3Shake any residual moisture from the cabbage and add cabbage to the vinegar pan. Bubble for 2-3min, stirring occasionally, until the cabbage turns pink but is still crunchy. Remove from heat and stir in the cranberries, orange zest and juice.
Step 4Spoon into a large sterilised jar or sealable container (including any pickling liquid). Seal, cool and chill for at least 1 day before serving.
Step 5To serve (if serving warm), tip into a medium pan and heat gently, stirring, for 4-5min, until warmed through, then transfer to a serving dish. Alternatively, serve cold or at room temperature.
GET AHEAD Cool and store in a sealed jar or airtight container in the fridge for up to 2 weeks. If serving warm, reheat as per step
GH TIP To sterilise jars, preheat oven to 140°C (120°C fan) mark 1. Wash jars in hot, soapy water. Put on a baking sheet lined with kitchen paper and warm in oven for 10-15min, until dry. Or run through a hot dishwasher cycle.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
