For any meal involving sausages, a sizable helping of pickled cabbage is a must. The sharp, tangy flavour is brilliant when counterpointed with the spicy robustness of a good Cumberland, and gives zest to even the most processed-tasting frankfurter.
Ingredients:
1 large head of white cabbage
2 large onions
400ml cider vinegar
50g salt
3 juniper berries
a bayleaf
5 cloves
5 peppercorns
a blade of mace
80g sugar
1. Finely shred the cabbage and onions, and place in a large mixing bowl (NB don’t use a metal bowl!). Pour over the salt, and mix well. Cover and leave for 24hrs. This will draw the moisture out of the vegetables. If you have the opportunity, it’s a good idea to drain the bowl and toss the cabbage/onion/salt mixture every few hours.
2. Drain the cabbage and rinse thoroughly. Pat dry, and set aside to dry completely. Once it’s dry, pack the cabbage into a large, sterile jar (the easiest way to sterilise a jar is to rinse it with boiling water, then dry in the oven at about Mark 3 for half an hour.
3. Put the vinegar, sugar and spices in a saucepan and bring to the boil. Reduce the heat, and simmer for about twenty minutes. Strain out the spices, and bring back to the boil.
4. Pour the boiling vinegar over the cabbage, and dislodge any air bubbles with a skewer. Seal the lid tightly as soon as the jar is sufficiently cool.
5. This will keep for about six months out of direct sunlight. Try it in sanwiches with some strong cheddar, or to add some zing to a crunchy salad.
