Zingy quick-pickled cabbage with fresh ginger and turmeric
- Prep: 15m
- Cook: 20m
- Serves: 5
Organic cabbage tends to be sweet and tender and only needs gentle cooking to bring out its flavour. There's fresh turmeric root in this recipe (and it tastes amazing) but if you can’t find it, just leave it out.
Method
- Cut the cabbage as thin as possible and to a mixing bowl with the rest of the ingredients – apart from fresh ginger, turmeric and orange zest.
- With clean hands, squeeze the cabbage until it starts wilting and release its juice. Fold in the ginger and turmeric.
- Ready to eat straight away, garnished with orange zest, or store in the fridge. Eat as a palate-cleanser, a bright accent with heavier dishes or with cheese. Store and serve in glass or metal if you’re using fresh turmeric, as it stains permanently.
Ingredients
All to be sourced organic where possible
- 1/4 cabbage (approx 250g)
- 4 tablespoons apple cider vinegar
- 1 tablespoon coconut palm sugar (or 1/2 tablespoon regular brown sugar)
- 1 teaspoon mixed spice (or mix yourself using all or some of ground cinnamon, ginger, nutmeg, cloves and cardamom)
- 1 teaspoon salt
- 1 cm fresh ginger, skin scraped off, cut in very thin strips
- 5 cm fresh turmeric*, skin scraped off, cut in very thin strips (optional)
- Organic orange zest to garnish
* use gloves and an old cutting board when handling fresh turmeric - it stains!
