Ingredients

Method

• 300–400 g red cabbage
• 1 red onion, thinly sliced
• 24 black peppercorns
• 10 bay leaves
• 4 garlic cloves, smashed
For the pickle:
• 1 cup red wine vinegar
• 2½ cups water
• 2 T sugar
• 1 T salt
For the slaw:
• 450 g beetroot, ready-cooked or roasted, peeled and chopped
• 1–2 red apples, thinly sliced
• 150 g radishes, thinly sliced
• 2 T fresh dill, chopped (optional)

Method

Ingredients

1. Discard the cabbage’s core and any outer leaves. Shred finely. Mix the cabbage, onion, peppercorns, bay leaves and garlic. Turn into a clean, sterilised jar.

2. To make the pickle, bring the vinegar, water, sugar and salt to a boil and simmer for a few minutes. Remove from the heat and allow to cool. When cold, pour over the cabbage. Refrigerate for a day or so before using. It keeps well for at least a week.

3. To make the slaw, turn the pickled cabbage and onion out onto a platter using a slotted spoon. Top with the beetroot, apple and radish, and sprinkle with dill, if using.

Cook's note: Versatile pickled red cabbage is a great base for one of my favourite winter slaws made with beetroot, sweet apple and sharp radish.

Find more salad recipes here. 

Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira