PICKLED RED CABBAGE WITH HAZELNUTS AND GRIDDLED APPLE
Not sure if it’s the Filipina or the Vata in me, but I love the tang of vinegar and pickles. This is a bit of a go-to recipe, a lazy cabbage pickle, that I’ve amped up for the Christmas table as a colourful side dish with some allspice and made even more delicious with toasted hazelnuts and some sautéed apples for that wow factor. What I love most about putting this on my Christmas day feast table is that you make most of it in advance (even a week before!), which gives it time to cure and for those flavours to amalgamate. I like to use a mandolin to prep this for speed and ease although a large sharp knife, a sturdy chopping board and patience is all you really need.
Pickle is a great condiment for the wet, heavy and cold Kapha season — with sour, pungent, heating Tastes to enliven you through this sluggish period... and the heaviest meal of the year!
INGREDIENTS
1 small red cabbage, quartered, cored and finely shredded
2 red onions, finely sliced
1/4 - 1/2 tsp dried chilli flakes
1/4 - 1/2 tsp ground allspice
200ml red wine vinegar or apple cider vinegar
75g jaggery
100g hazelnuts, rough chopped
A few sprigs of dill, picked or chopped
1 apple, sliced
METHOD
Tip the cabbage and red onion into a bowl and season with two teaspoons of sea salt, then toss together. Set aside to cure for 20 minutes.
Meanwhile, pour 200 millilitres water into a saucepan and add the chilli, juniper, allspice, vinegar and jaggery, then bring to the boil. Tip the cured cabbage into a colander and give a quick rinse under cold water to remove any excess salt. Pack tighly into a large, clean container and pour over the warmed spiced pickling liquid. Pop a lid on and leave in the fridge until needed. Can be made up to a week ahead.
When you are ready to serve:
Drain the pickling liquid from the cabbage (reserve to make dressings or add to your gravy while it’s cooking) and bring up to room temperature. Taste and adjust spice/chilli if necessary.
Toast the hazelnuts in a dry pan and set aside.
In a hot griddle pan, lightly brush the apple slices with ghee or your choice of cooking oil and sear on both sides to give them colour — if you don’t have a griddle pan simple sauté the apple slices until lightly caramelised.
Toss the cabbage with the chopped dill, then spoon into a large salad bowl. Arrange the griddled apples on top and scatter with toasted hazelnuts to serve.
