Pickled red cabbage


1 red cabbage

2 bay leaves

5 cloves smashed garlic

2 tbsp sugar

1 tsp sea salt

1 tsp cracked black pepper

200ml cider vinegar

200ml water



  1. Slice red cabbage thinly and put into a sterilised jar.
  2. Mix together cider vinegar, water, sugar, salt, pepper, bay leaves and smashed garlic. Pour this into the jar to cover the cabbage.
  3. Close the jar, leave out for up to 3 hours then move to the fridge.
  4. The cabbage will be ready to eat after 2 hours in the fridge. Keep for 3-4 weeks.

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