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Red cabbage and hazelnut salad

You'll need

50 gm hazelnuts ½ red cabbage (about 600gm), core removed, shaved on a mandolin 50 ml vincotto 2 tbsp golden raisins 2 tbsp extra-virgin olive oil 50 gm Gorgonzola dolcelatte, coarsely crumbled


  • 01
  • Preheat oven to 180C. Place hazelnuts on a baking tray, roast until skins blister and are golden (5-7 minutes). When cool enough to handle, rub with a tea towel to remove skins, coarsely chop and set aside.
  • 02
  • Combine cabbage, vincotto, raisins and oil in a large bowl, season to taste, toss to combine and serve scattered with Gorgonzola dolcelatte and roasted hazelnuts.
This recipe is from the May 2010 issue of Australian Gourmet Traveller.

“Would you please ask Divido’s chef Jason Jujnovich if he’d share the recipe for his red cabbage and hazelnut salad? It is the perfect complement to a hearty Italian feast and I’d like to make it for my family.”
Joan Simmings, Hamersley, WA

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At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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