Transform red cabbage into a speedy side dish that's quick enough for everyday, but delicious enough to serve to dinner party guests
- 500g red cabbage, core removed, finely shredded
- 1 red onion, finely sliced into rings
- 100ml red wine vinegar
- 1 tsp golden caster sugar
- 1 tbsp juniper berries
MethodPut the onion in a saucepan with the vinegar, sugar and juniper berries. Heat until the mixture is boiling and the onion is starting to soften, around 10 mins. Add the mixture to the cabbage, stir well and leave to cool completely. Chill until needed.
- 8 good-quality pork sausages
- 1 eating apple, peeled, cored and grated
- 1 tbsp chopped sage leaves
- 2 tbsp red wine vinegar
- 1½ tbsp caster sugar
- 1 small red onion, finely sliced
- 200g red cabbage, finely sliced
- 2 tsp wholegrain mustard
- 4 bread rolls, split in half
- Heat oven to 200C/fan 180C/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir through the grated apple and sage, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins or until golden and cooked through.
- Meanwhile, mix the vinegar and sugar together with some seasoning. Stir to dissolve the sugar before stirring in the onion, cabbage and mustard. Leave to stand and soften while the burgers finish cooking. Place a burger in each roll and top with some pickled cabbage, serving any extra on the side.
- 500g red cabbage, finely shredded
- 140g coarse sea salt
- 500ml cider vinegar
- 200ml red wine
- 400g granulated sugar
- 2 tsp black peppercorn
- 6 bay leaves
- 2 tbsp yellow mustard seed
- Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pay dry with a clean tea towel.
- Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 mins to infuse.
- Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilised jars and seal. Will last for a month in the fridge.
- 1 tbsp sunflower oil
- 200g diced pancetta or smoked bacon
- pinch of golden caster sugar
- splash of white wine vinegar
- 1 large Savoy cabbage, shredded
- 200ml chicken stock
- Heat the oil in a pan and sizzle the pancetta until crispy. Sprinkle over the sugar and splash in the vinegar. Stir the cabbage into the pan, then pour over the stock. Simmer it all for 10 mins until the cabbage is tender but still slightly crunchy.