It's red cabbage & shallot pickling time using apple cider vinegar & brown sugar. Beautiful colour, crisp cabbage, subtle sweet spiciness ... just don’t use quite this much chilli, unless you like it hot!
Simply a case of bringing the apple cider vinegar, brown sugar & star anise to a simmer - allow to cool & pour over sliced red cabbage & shallots in a suitable container. This will keep lovely and crisp for a good month in the fridge and works incredibly well with fatty, pork Mexican wraps.
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