QUICK pickled cabbage

A sharp and tangy addition, great in wraps, salads, or even with a cooked brekkie. 

300g red cabbage (shredded)
1/2 a red onion
100ml red wine
150ml apple cider vinegar
1 tbsp demerara sugar
1/2 tsp rock salt
A few grinds of black pepper
1/2 tsp nigella seeds
1/2 tsp mustard seeds
1/2 tsp fennel seeds 

Shred the cabbage, and slice the half red onion into fine long slices. Pop in a bowl and add all the rest of the ingredients. Mix well for 5 minutes with your hands until all the cabbage is covered in liquid. Put into sterilised jars which can be firmly sealed, and leave for at least 12 hours before using. It will keep for a couple of weeks in airtight jars so there's no rush to use it up.