red cabbage

Transform the half a red cabbage leftover from the shawarma salad on page 30 into a speedy pickle

2022-05-26 -

SERVES 6 PREP 10 mins COOK 10 mins EASY V

1 red onion, inely sliced into rings 100ml red wine vinegar

1 tsp golden caster sugar 500g red cabbage, core removed,

inely shredded

Put the onion in a saucepan with the vinegar and sugar. Bring to the boil and cook until the onion is starting to soften, around 10 mins.

Stir in the cabbage and turn o the heat. Leave to cool completely, then serve or pack into a sterilised jar. Will keep chilled for up to a week.

GOOD TO KNOW healthy • gluten free

PER SERVING 44 kcals • fat none • saturates none • carbs 7g • sugars 5g • ibre 3g • protein 2g • salt 0.1g