Pickled Red Cabbage with Cauliflower

From The Gourmet Vegan - Heather Lamont

• 1 cauliflower
• 1/2 red or white cabbage
• 3 Tblsp salt
• 1/2 pt / 500ml cold water
• 1/2 pt / 500ml white vinegar
• 1 dried chilli pepper pod

1. Wash cauliflower and separate into florets.
2. Cut cabbage in thick slices in one direction and then in thick slices in the other direction. Leave it in chunks.
3. Pack into a large glass jar, alternate layers of cauliflower and cabbage chunks.
4. Mix salt, water and vinegar.
5. Pour the liquid over the vegetables and bury chilli pod in the jar.
6. Close the lid tightly and store in a warm place for 10 days.

I usually do it the other way round - 1 red cabbage and half a cauliflower. If you leave it in the jar for too long after the 10 days the cabbage goes really soft and isn't too nice. So eat it within a couple of months - mine gets opened as soon as it's ready. A whole cabbage makes plenty though - about 2 litres

Cabbage and Pineapple Salad

Rose Elliot

• 350g white cabbage (half a cabbage)
• 425g pineapple (a whole pineapple)
• chopped mint (optional)

1. Chop both finely
2. Mix together
3. Add mint
4. Serve

Good combination, handy if you have a pineapple and a cabbage. I had it with black eyed bean dal.