Nigel Haworth's Lancashire Hotpot

Pickled Red Cabbage


  • 300g Finely shredded Red Cabbage
  • 1 Star Anise
  • 400ml Red Wine
  • 275ml Malt Vinegar
  • 140ml White Wine Vinegar
  • 140ml Balsamic Vinegar
  • 5 Bay Leaves
  • 10 Whole Cloves
  • 1tsp Whole Black Peppercorns
  • 1tsp Whole Pink Peppercorns
  • 1 Stick Cinnamon (snapped in half)
  • 5 Whole Dried Chillies
  • 250g Sugar
  • 80g Course sea salt


  • Half and quarter the red cabbage.
  • De-vein away the large stem and finely slice the red cabbage leaves.
  • Salt the red cabbage well in a colander for 2-3 hours until a deep rich colour is achieved.
  • Drain and wash all the salt away thoroughly – pat dry
  • Place all the vinegars, wine and sugar in a suitable pan and reduce by half.
  • Place all the dry ingredients in a pestle and mortar and coarsely pound.
  • When the reduction is near completion throw all the dry spices into the reduction and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and while warm pour onto the red cabbage.
  • Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage.


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