Chef's Recipes

Red cabbage and hazelnut salad

Australian Gourmet Traveller Italian recipe for red cabbage and hazelnut salad by Divido restaurant in Perth.

By Jason Jujnovich
  • Serves 6
  • 10 mins preparation
  • 10 mins cooking
Red cabbage and hazelnut salad
Red cabbage and hazelnut salad

“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

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Divido executive chef Jason Jujnovich says this recipe was inspired by a meal he had with his wife, on the last leg of their honeymoon, at Sydney’s A Tavola.


  • 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


  • 1
    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.
  • 2
    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 .

  • Author: Jason Jujnovich