Our neighbours presented us with a bottle of home made apple cider vinegar this autumn and advised us to let it sit for a few months. The apples in the bottle were just starting to turn brown. So here we are in March and I thought it must be ready - apples are a beautiful light caramel colour and the aroma is sweet and sour. What an incredible ingredient. Not at all like the shop bought vinegars.
Enter the humble cabbage. The vinegar and the cabbage are a match made in heaven. The cabbage seems to really like the acidity and sweetness of the vinegar.
Half a cabbage, finely sliced
1 tbsp Black & Gold Rapeseed Oil
2 tbsp of apple cider vinegar
4-5 curry leaves
a pinch of dried chillies
Add a tablespoon of Black & Gold Rapeseed Oil to a large flat skillet pan or large frying pan. Add the shredded cabbage and stir through til all the cabbage is coated in the oil. Season, and cook for 10 mins with lid on, stirring occasionally. Add the apple cider vinegar, Black & Gold Honey and Mustard dressing, chillies and curry leaves and sauté for another 5-10 mins until the cabbage is soft and turning floppy.
A great side dish - or a main meal if adding in chorizo or left over sausage or cannellini beans - anything really!