- 700 g red cabbage, small head, finely chopped
- 1 tbsp salt
- 1 tbsp apple vinegar
- 3 tbsp lemon juice
- 2 tbsp orange juice
- 1 tsp caraway seeds
- 5 tbsp rapeseed oil
- 1 tbsp ground black pepper
- 2 sour apples, peeled, sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix the cabbage with 1 tbsp salt and allow to steep for 15–20 minutes stirring occasionally.
Mix together the vinegar, lemon juice, orange juice, caraway seeds, rapeseed oil and pepper to make a dressing. Stir in the red cabbage and the apple slices, season and serve.