Method

• Heat a pot on the stove and then add the cumin seeds and coriander seeds and cook for about 30 seconds until fragrant
• Add the vinegar, sugar, salt and pepper and whole peeled garlic cloves
• Bring to a simmer and then turn off the heat
• Leave to infuse for 15 minutes
• Strain through a fine sieve and discard the spices Finely slice the cabbage and place into a large bowl and pour the infused vinegar over, toss the cabbage to make sure it is all coated
• Weight the cabbage down with a plate and leave for about 3 hours so the cabbage has time to soften
• Eat as a side with your meal (goes well with roasted meats) and keep in the fridge for up to 1 week