Add a bay leaf when braising red or pickled cabbage, to poaching liquid for fish, or to infuse the milk for custard or rice pudding.

See Recipe Tips for information on sterilising. Discard the tough outer leaves of the cabbage. Quarter the cabbage and cut out the hard core. Using a sharp knife or mandolin, shred finely and ...

Why lake-pickled? Because they are pickled in wooden 100-litre barrels which are immersed in a lake. In the past, cabbage was of greater significance than nowadays, as it saved the poor from ...

This deliciously crunchy and tangy Turkish-style pickled red cabbage is a must-have on your menu all year round. It makes a ...