Rødkålsalat

Ingredients

• 1⅛ lbred cabbagecore removed, very finely shredded or sliced
• 2 tbspvinegarcider, red wine, raspberry or plain vinegar, for the dressing
• 3 tbspoilneutral, olive or walnut oil, for the dressing
• 1 tbspsugarfor the dressing; honey works instead
• 1appletart, cored, cut into thin sticks or grated
• 1¾ ozwalnutscoarsely chopped, optionally dry-toasted, for topping
• saltto taste
• pepperto taste
• 2orangepeeled, segmented or cut into wedges (optional)
• 2 tbspparsleyfinely chopped, folded in at the end (optional)
• 1 tbsplemon juicekeeps the apple from browning (optional)
• 4 tbsplingonberrieswhisked into the dressing; redcurrant jelly works instead (optional)
• 1 pinchclovesto season the dressing (optional)
• 1pomegranateseeds removed (optional)

Method

1. Shred the red cabbageQuarter the red cabbage, cut out the core and slice the quarters very finely with a mandoline or a sharp knife.
2. Prepare the appleCore the apple, cut it into thin sticks or grate it, and toss it straight away with the lemon juice so it doesn't brown.
3. Whisk the dressingWhisk the vinegar, oil, sugar and a little salt into a dressing; if you like, stir in the lingonberries and a pinch of cloves.
4. Work the dressing inPour the dressing over the cabbage and work it briefly with your hands until the cabbage softens slightly.
5. Fold in apple and fruitMix in the apple and, if using, the orange segments or wedges and the chopped parsley.
6. Chill and seasonCover the salad and leave it in the fridge for about 30 minutes, then season with salt and pepper.
7. Toast walnuts and garnishCoarsely chop the walnuts, toast them briefly in a dry pan if you like, and scatter them over the salad just before serving, along with the pomegranate seeds if using.

Tips and variations

Honey can sweeten the dressing instead of sugar, though the salad is then no longer vegan. A dressing of lingonberry compote, raspberry vinegar and walnut oil makes the salad fruitier. A little chopped dill scattered over with the pomegranate seeds gives it a fresh, herby note. A plain sweet-sour version dresses the cabbage with just vinegar, sugar, salt, oil and parsley and works with red pointed cabbage as well. For a warm version, soften the cabbage in oil, then braise it covered with vinegar, sugar, apple, water, cinnamon and cloves for 1–2 hours; it tastes even better reheated the next day. Serve as a side with the Christmas meal.