Seasonal recipe No 42 – Sweet-and-sour marinated cabbage

Largely from Sarah Raven’s Garden Cookbook but with a few tweaks from Camel CSA member Henrietta Danvers. It’s great with cold meats, smoked fish, cheeses, almost anything. You need to make it at least the day before you need it so that the flavours of the spices really come through. It will keep in a screw-topped jar in the fridge for two to three weeks.

Serves 6-8

Preparation: 15 minutes plus at least 24 hours in fridge

½ white cabbage
100ml cider vinegar
100g soft brown sugar
large bunch of dill/parsley/mint/coriander
3 tbsp sunflower oil
1 garlic clove, chopped
2 tsp dill or fennel or caraway seeds
2 tsp mustard seeds
salt and black pepper

Cut the cabbage into quarters and remove the hard core, then slice very thinly. Don’t use the stem.
Heat the vinegar in a small pan over a low heat and then stir in the sugar until it has dissolved. Leave to cool.

Finely chop the herbs. Mix the oil, garlic, seeds, salt and pepper. Add both herbs and oil mix to the sweet vinegar. Dress the cabbage with this marinade. Put in a jar or container and leave for at least 24 hours in the fridge.

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