Fat conscious Archives

Beans recipes

Rainbow trout with goat’s cheese

Christmas recipes

Cape Malay-style chicken sloppy joes

20 minutes

Cabbage recipes

Pickled red cabbage slaw

5 minutes

Pickled red cabbage slaw

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus 1–2 days’ standing time

Cooking Time 5 minutes

Ingredients

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

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

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Ingredients

Method