Tart red cabbage, ginger and raisin salad
This dish is best when summer red cabbage is used. If only winter cabbage is available, slice as thinly as possible and marinate a little longer.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Ingredients
|
500 |
g |
red cabbage, as thinly sliced as possible |
|
3 |
tbsp |
olive oil |
|
3 |
tbsp |
caraway seed |
|
1 |
dl |
ginger vinegar |
|
75 |
g |
honey |
|
50 |
g |
raisins |
|
|
|
salt and pepper |
|
1 |
|
green apple (Granny Smith) finely diced |
|
|
|
zest of a lime and an orange |
|
1 |
tbsp |
ginger, very finely diced (brunoise) |
Preparation method
- Stir-fry the red cabbage with the caraway seed in the olive oil. Do not allow the cabbage to turn brown! The cabbage only needs to become a little softer.
- Transfer the cabbage to a large container and mix in the ginger vinegar, honey and raisins.
- Set aside for one day in the refrigerator.
- Season with lime zest, orange and thinly diced ginger just before serving.
Serving suggestions
- As a side dish with cold game and pâté.
- As a side dish or as a component in a main course such as stewed beef, jugged game or traditional Dutch hash.