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(Un)Braised Red Cabbage Slaw
Introduction from Meliz Berg
Every year I make a delicious, braised cabbage recipe that I prepare in advance and freeze ahead of Christmas day. This recipe is a no-cook take on that dish and is perfect served alongside cold cooked meats and a buffet-style spread. It only takes a few minutes to put together and is best made just before serving, but also lasts well in the fridge for a couple of days.
Ingredients
Method
Place the shredded red cabbage in a bowl and add all of the ingredients apart from the red apple and sea salt flakes, reserving a little of the orange zest for decoration later too. Mix everything together really well, then gently stir through the apple slices and most of the sea salt flakes (reserving a pinch) and serve into a dish dressed with an extra light drizzle each of extra virgin olive oil and pomegranate molasses, a sprinkle of the reserved sea salt flakes and orange zest.
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