Sweet and sour cabbage

Name: Sweet and sour cabbage
Ingredients: 1 Tbsp Carraway seeds; 1 tsp Fennel seeds; 1 tsp Szechuan peppercorn; 2 Tbsp Duck fat, or bacon fat; 2 Red onions, sliced; 3 cloves Garlic, crushed; ½ Cabbages, finely shredded (Main); 1 bunch Bay leaf, or kaffir lime leaves; 1 piece Fresh ginger, bruised; ¼ cup Raw sugar; ¾ cup Red wine vinegar; 1 Lemon, zest and juice

Tamara West

Warren Elwin

Food writer

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Serve at room temperature with ham, turkey or other festive meats, or store in a large sterilised jar in the fridge.

Ingredients

1 Tbsp	Carraway seeds
1 tsp	Fennel seeds
1 tsp	Szechuan peppercorn
2 Tbsp	Duck fat, or bacon fat
2	Red onions, sliced
3 cloves	Garlic, crushed
½	Cabbages, finely shredded (Main)
1 bunch	Bay leaf, or kaffir lime leaves
1 piece	Fresh ginger, bruised
¼ cup	Raw sugar
¾ cup	Red wine vinegar
1	Lemon, zest and juice

Directions

With a mortar and pestle, lightly crush caraway seeds, fennel seeds and Szechuan pepper.
In a large pot, heat bacon or duck fat, add the crushed spices and fry until fragrant. Add red onions and crushed garlic. Saute until soft and caramelised.
Add cabbage, bay (or kaffir lime) leaves, ginger, raw sugar and red wine vinegar. Simmer the mixture to evaporate all the liquid, stirring often. When the cabbage is fully tender, add the lemon juice and zest.