Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to make about 700 g (1.5 lb) :-

1 kg (2 lb) red cabbage

110 g (4 oz) salt

900 ml (1.5 pt) spiced vinegar - shop-bought or home-made as below


Remove any damaged outer leaves and the hard central core from the red cabbage.

Finely shred the remaining cabbage into a non-metallic bowl and layer with the salt.

Cover the bowl and leave in a cool place overnight.

Next day lightly rinse and thoroughly dry the cabbage.

Sterilise two 450 g (1 lb) or similar glass jars. (See the Plum Sauce recipe)

Half-fill the sterilised jars with the cabbage, and just cover with cold spiced vinegar.

Press the cabbage down slightly and top up with the remaining cabbage.

Completely cover the cabbage with spiced vinegar and seal the jars.

Keep for at least a week before using. It will store for 3 months.



1 litre (2 pt) white vinegar

2.5 cm (1") cinnamon stick

6 cloves

1 tablespoon coriander seeds

2 teaspoons mustard seeds

2 dried chillies

1 teaspoon whole black pepper


Place all the ingredients in a saucepan and heat gently to boiling point.

Reduce the heat, cover the pan, and simmer for 15 minutes.

Turn off the heat, and leave to cool. Strain, bottle, and use as required.