Vinegar-preserved Purple Salad
ready in 12 h. 25 min.
Place the cabbage in a large bowl and add the sugar and salt. Toss well, cover and leave overnight.
Strain the cabbage the next day and pat dry. Preheat the oven to 170°C (150° fan) | 325F | gas 3.
Place two 2 lb jam jars with lids in the oven to sterilise. Remove after 10 minutes and place on a heatproof surface.
Divide the cabbage between the two jars and cover with the vinegar.
Seal and store for 2 weeks before serving.