The Beer Yard’s ‘cool cabbage’

October 13, 2013 (Last Updated: January 11, 2019)

Finely slice a medium-sized cabbage. Mix 50ml extra virgin olive oil and 25ml white balsamic vinegar (regular balsamic discolours the cabbage and doesn’t have the same clean flavour) in a bowl. Add a large pinch of coarse salt and crushed pepper to taste. Mix and add to the cabbage, tossing well before serving. Serve cool, straight from the fridge.



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