Serve at room temperature with ham, turkey or other festive meats, or store in a large sterilised jar in the fridge.
|1 Tbsp||Carraway seeds|
|1 tsp||Fennel seeds|
|1 tsp||Szechuan peppercorn|
|2 Tbsp||Duck fat, or bacon fat|
|2||Red onions, sliced|
|3 cloves||Garlic, crushed|
|½||Cabbages, finely shredded (Main)|
|1 bunch||Bay leaf, or kaffir lime leaves|
|1 piece||Fresh ginger, bruised|
|¼ cup||Raw sugar|
|¾ cup||Red wine vinegar|
|1||Lemon, zest and juice|
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- With a mortar and pestle, lightly crush caraway seeds, fennel seeds and Szechuan pepper.
- In a large pot, heat bacon or duck fat, add the crushed spices and fry until fragrant. Add red onions and crushed garlic. Saute until soft and caramelised.
- Add cabbage, bay (or kaffir lime) leaves, ginger, raw sugar and red wine vinegar. Simmer the mixture to evaporate all the liquid, stirring often. When the cabbage is fully tender, add the lemon juice and zest.