Pickled cabbage

Pickled Cabbage

1 baby cabbage (or ½ regular cabbage)
¼ cup honey
¾ cup vinegar
¼ cup olive oil
coriander leaves, chopped

Rip the leaves into odd sized pieces and steam until just tender. Let the leaves cool completely before proceeding.
Place the honey, vinegar and olive oil into a bowl and whisk until combined.
Place the cold leaves into a non-reactive container and pour over the brine - make sure the cabbage is completely covered. Seal and place in the fridge to marinate overnight.
When ready to serve, stir through a generous amount of chopped coriander leaves and spoon out into a serving bowl - make sure you include the brine.