Cabbage & Pepper Pickle

This is a really great way of using cabbage up (you can, after all, have too much coleslaw amidst the joys of summer barbequing); and this pickle is particularly good with falafel or meatballs, especially in wholegrain flatbread or pitta. Kind of like a kebab shop style pickle, it is also very good with cold roast meat or on the side with some mackerel. Is as good, almost better the next day as leftovers too...


  • Quarter of a White Cabbage
  • Red Pepper
  • Cider Vinegar
  • Salt & Pepper

Use about 4 or 5 parts Cabbage to 1 part Red Pepper – but vary these proportions of ingredients at will… You can also substitute the Cider Vinegar for Red Wine or White Wine Vinegar…

Very finely slice the Cabbage and Pepper

Place in a bowl and cover with 4 tablespoons of Cider Vinegar

Lightly season the Pickle with Salt & Pepper… Stir; and leave in the fridge for a few hours

Stir again before serving

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