Pickled Red Cabbage with Filo Parcels

Made with Sarson’s Malt Vinegar

Malt Vinegar

Ingredients

  • 15ml olive oil
  • 1 sliced red onion and 1 sliced apple
  • 200g sliced red cabbage
  • 100g dried cranberries
  • 50g sugar
  • 50ml Sarson’s Vinegar
  • 50g butter
  • 200g Feta
  • 1 pack of filo pastry

Method

  1. Heat 15ml olive oil and fry 1 sliced red onion and 1 sliced apple for 5 minutes, add 200g sliced red cabbage, 100g dried cranberries, 50g sugar, 50ml Sarson’s Vinegar and cook for 15 minutes over a high heat until tender, then allow to cool.
  2. Melt 50g butter, cube 200g Feta and cut a pack of filo pastry into 10cm squares. For each parcel lay 2 squares on top of each other brushing each with a little melted butter.
  3. Spoon a little of mixture in the middle and top with a few cubes of Feta.
  4. Take the corners of the pastry and twist together to seal as a parcel.
  5. Cook in preheated oven 190C for 20 minutes until golden.