Seasonal recipe No 57: Red cabbage salad

This recipe is from Sybil Kapoor’s Simply British. “Surprisingly good,” she says, “and should be served with cold meat and jacket potatoes.” It’s a variation on one that appeared in the classic Food in England by Dorothy Hartley, and known as Yorkshire ploughboy.

Serves 4

Preparation: 10 minutes + 10 minutes resting time

½ large red cabbage, finely sliced
1 red onion, halved and finely sliced
3 tbsp dried sour cherries or cranberries
2 tbsp black treacle
4 tbsp white wine vinegar
salt and black pepper
pinch of cayenne pepper

Place the cabbage, onion and dried fruit in a mixing bolw. Measure the treacle and vinegar into a small mixing bowl and stir until the treacle has dissolved. Pour over the salad, mix thoroughly and season to taste. Allow to sit for 10 minutes before serving.

Note: This can also be made into a warm red cabbage salad by lightly frying the cabbage with finely sliced spring onions, a little garlic and the dried fruit before tipping in the dressing.

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