Fresh Pickled Cabbage
This crunchy, just-pickled dish is fresh and delicious. It also tastes good with roast chicken, or serve it topped with chilli prawns.
Serves 8 Prepare 10-15 minutes
1 cup white wine vinegar ½ cup soy sauce 1 cup water ½ cup raw sugar 2 small red onions, thinly sliced 4 garlic cloves, crushed ½ cup roasted peanuts,
chopped (optional) 2 tbsp vegetable oil 1 tsp cayenne pepper 1 medium cabbage, finely shredded (you can use red or green or a mixture of both) 2 grapefruit, peeled and
cut into segments fresh basil and coriander
leaves, chopped (use as many as you like) 2cm fresh ginger, peeled and grated Combine the vinegar, soy sauce, water and sugar in a saucepan. Bring to the boil, then transfer to a bowl and allow to cool. Add onions, garlic, peanuts, oil and cayenne pepper. In a large bowl toss the cabbage with the vinegar mixture. Set aside for at least 10 minutes for the flavours to infuse. Drain the cabbage, transfer to a serving bowl. Add the grapefruit segments, basil, coriander and grated ginger. Toss together and serve.