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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.
Prep time10 mins10 minutes, + overnight soaking time
cups (1L)
+ overnight soaking time
Ingredients
1/2 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
Description
Try our fennel seed pickled cabbage recipe for an easy and bright way to jazz up your meals.
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.
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