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