Name: Red cabbage-apple slaw with speck and caraway dressing
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 - 6
Ingredients: 200 gm red cabbage (about 1/3), thinly sliced on a mandolin; 2 apples, such as pink lady or Granny Smith, quartered, thinly sliced on a mandolin and tossed with juice of ½ lemon to prevent discolouring; 1 baby fennel bulb (130gm), thinly shaved on a mandolin and crisped in iced water, fronds reserved; To serve: coarsely chopped flat-leaf parsley; Pickled cabbage; 200 ml unfiltered apple cider vinegar; 100 ml dry white wine; 55 gm (¼ cup) caster sugar; 1 fresh bay leaf; 200 gm red cabbage (about 1/3), thinly sliced on a mandolin; ¼ small Spanish onion, thinly sliced; Speck and caraway dressing; 150 ml olive oil; 100 gm speck, diced; 1½ tsp caraway seeds; 2 tbsp each lemon juice and unfiltered apple cider vinegar; 2 tsp Dijon mustard; 1 garlic clove, finely chopped

Red cabbage-apple slaw with speck and caraway dressing

Australian Gourmet Traveller recipe for red cabbage-apple slaw with speck and caraway dressing.

Serves 4 - 6

Prep

30M

Cook

10M

Total

40M

This slaw uses a combination of crunchy raw cabbage and pickled cabbage for textural contrast. Stuff it into soft rolls with barbecued sausages and mustard for a twist on the good old sausage sizzle.

Ingredients

200 gm red cabbage (about 1/3), thinly sliced on a mandolin

2 apples, such as pink lady or Granny Smith, quartered, thinly sliced on a mandolin and tossed with juice of ½ lemon to prevent discolouring

1 baby fennel bulb (130gm), thinly shaved on a mandolin and crisped in iced water, fronds reserved

To serve: coarsely chopped flat-leaf parsley

Pickled cabbage

200 ml unfiltered apple cider vinegar

100 ml dry white wine

55 gm (¼ cup) caster sugar

1 fresh bay leaf

200 gm red cabbage (about 1/3), thinly sliced on a mandolin

¼ small Spanish onion, thinly sliced

Speck and caraway dressing

150 ml olive oil

100 gm speck, diced

1½ tsp caraway seeds

2 tbsp each lemon juice and unfiltered apple cider vinegar

2 tsp Dijon mustard

1 garlic clove, finely chopped

Method

Main

1.For pickled cabbage, bring vinegar, wine, sugar, bay leaf, 125ml water and 1 tsp sea salt to the boil in a saucepan over medium-high heat, stirring to dissolve sugar. Add cabbage and onion, stir to combine, remove from heat and cool to room temperature. Transfer to a sterile container and refrigerate to chill. Pickled cabbage will keep for up to a week.

2.For speck and caraway dressing, heat 50ml olive oil in a small frying pan over medium-high heat, add speck and fry, stirring occasionally, until browned and crisp (3-4 minutes), adding caraway seeds in the last minute. Remove speck with a slotted spoon and set aside on paper towels to drain. Tip the oil from the pan into a bowl, add remaining ingredients, season to taste and whisk to emulsify.

3.Drain pickled cabbage well (discard bay leaf). Combine raw cabbage, apple, fennel, fennel fronds and parsley in a bowl with speck. Just before serving, add pickled cabbage and dressing, toss to combine and serve.

Hot tip To make the most of the varied textures of this slaw, toss it all together and serve immediately – this will ensure the raw elements retain all their crunchy crispness.
Notes

Styling by Lisa Featherby

Styling by Emma Knowles