Fennel seed pickled cabbage

Try our fennel seed pickled cabbage recipe for an easy and bright way to jazz up your meals.

4 cups (1L)

10m

Note: + Overnight soaking time

5m

Ingredients

  • 1/2 small red cabbage, finely shredded
  • 1 tsp fennel seeds
  • 1 tsp caraway seeds
  • 1/2 tsp cumin seeds
  • 1 cup (250ml) red wine vinegar
  • 2 tbs caster sugar
  • 1 tbs salt

Method

STEP 1

Place the cabbage in a 4-cup (1L) sterilised jar.

STEP 2

Place fennel seeds, caraway seeds and cumin seeds in a large saucepan over medium-high heat. Cook for 30 secs or until aromatic. Add the vinegar, sugar, salt and 1 cup (250ml) water. Bring to a simmer. Remove from heat. Carefully pour the vinegar mixture over the cabbage. Seal tightly with a lid.

STEP 3

Place pickles in the fridge overnight to develop the flavours. Once opened, store in the fridge for up to 1 week.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.