RED CABBAGE WINTER SALAD

Ingredients:
Stage 1

1/2 red cabbage (about 450g), cored and shredded
Raspberry vinegar or red wine vinegar
Salt and pepper

Method, Stage 1

Combine shredded cabbage, vinegar and seasoning.
Cover and let stand at room temperature for 2 hours, or overnight in 'fridge.

Indgredients, Stage 2

5 no-soak dried apricots, diced
5 dried pears or 1 large fresh pear, diced.
5 no-soak prones, pitted and diced
2 tablespoons sultanas
1 sharp dessert apple (e.g. Granny Smith), finely sliced with peel on.
1 - 2 tablespoons sunflower oil or sunflower and walnut oil mixed.
1/2 - 1 teaspoon ground cumin
1/2 teaspoon sugar
2-3 tablespoons walnuts or pecans.

Method, Stage 2

Drain the vinegar from the cabbage, reserving 1-3 tablespoon.
Add fruits to shredded cabbage and mix well.
Make a dressing with the oil, reserved vinegar, sugar, cumin and salt and pepper to taste.
Pour over cabbage and fruit mixture.
Add walnuts or pecans just before serving.

Particularly good as an accompaniment to duck , goose and pork.