This is quick to prepare and makes a tasty addition to Christmas meals.

You need:

A red cabbage, salt, vinegar [malt and balsamic], brown sugar, bay leaf,

peppercorns, and juniper berries, if liked.

Remove any blemished leaves from the cabbage, cut into quarters and

cut out the tough white core. Shred the cabbage as finely as you can,

place in a bowl layering with salt. Cover the bowl and leave overnight.

Next day drain the salted cabbage and rinse thoroughly under cold

running water. Pack the drained cabbage into sterilised storage jars and

cover with a mixture of balsamic and malt vinegar, a teaspoon of brown

sugar to each jar, a bay leaf, peppercorns, and juniper berries. Seal the

jars.

The cabbage will be ready to eat in about two weeks.

Paul Cleave