Home
Recipes
Dairy free

Mackerel with warm vinegared potatoes

Battered and

Mackerel with warm vinegared potatoes

15 minutes

Turmeric-and-coconut broth

Chicken recipes

Turmeric-and-coconut broth

20 minutes

Beetroot-marbled picnic eggs

Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes

Home-made aïoli

Dip recipes

Home-made aïoli

Beetroot broth

Beetroot recipes

Beetroot broth

30 minutes

Seared duck ramen with spinach-and-cauliflower noodles

Asian recipes

Seared duck ramen with spinach-and-cauliflower noodles

30 minutes

Beef consommé

Beef recipes

Beef consommé

2 hours

Play-play prawn-and-avocado ceviche

Avocado recipes

Play-play prawn-and-avocado ceviche

Gluten-free goji berry cake with a beetroot-and-coconut coulis

Beetroot recipes

Gluten-free goji berry cake with a beetroot-and-coconut coulis

25 minutes

Radish pickle

Leftovers recipes

Radish pickle

15 minutes

Blueberry pickle

Berry recipes

Blueberry pickle

15 minutes

Red cabbage pickle

Leftovers recipes

Red cabbage pickle

15 minutes

Load more

Red cabbage pickle

By Abigail Donnelly

Serves Makes 4 cups

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

3 cups red wine vinegar
6 t sugar
1 red cabbage, thinly sliced
10 fresh bay leaves

Method

Heat the vinegar and sugar in a saucepan until they start to simmer. Remove from the heat and add the red cabbage and bay leaves. Allow to cool and store in an airtight container.

Cook's note: Once you’ve finished all your pickles, the juice can live on in a couple of tasty ways. Exhibit A: the pickleback – an American invention in which a shot of whisky is followed by a shot of pickle juice. Update the trend by adding a shot of pickle juice to your favourite Bloody Mary recipe. It’s also a great meat tenderiser and, combined with extra virgin olive oil, makes a delicious dressing.

Discover more recipes using leftovers here.