LIGHT WORK
PICKLED RED CABBAGE, BEETROOT AND APPLE SLAW
“Versatile pickled red cabbage is a great base for one of my favourite winter slaws made with beetroot, sweet apple and sharp radish.”
Serves 8 EASY GREAT VALUE Preparation: 20 minutes, plus 1–2 days’ standing time Cooking: 5 minutes
red cabbage 300–400 g
red onion 1, thinly sliced
black peppercorns 24
bay leaves 10
garlic cloves 4, smashed
For the pickle:
red wine vinegar 1 cup
water 2½ cups sugar 2 T
salt 1 T
For the slaw:
beetroot 450 g, ready-cooked or roasted,
peeled and chopped
red apples 1–2, thinly sliced
radishes 150 g, thinly sliced
fresh dill 2 T chopped (optional)
Discard the cabbage’s core and any outer leaves. Shred finely. Mix the cabbage, onion, peppercorns, bay leaves and garlic. Turn into 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. 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.
