Cabbage Salad in Vinegar Dressing

This crisp, vinegary cabbage salad is the eternal companion to roast meats – refreshing, tangy, and it comes together in minutes.

1. Cut or shred the white cabbage (600 g) into thin strips.

2. Salt it, let it stand a little, then squeeze out the liquid by hand so it softens but stays crisp.

3. Mix the water (200 ml) with the vinegar (3 tablespoons), the sugar (1 teaspoon) and the crushed garlic (1 clove).

4. Toss the cabbage well with the vinegary liquid.

5. Rest it in the fridge for at least half an hour before serving so the flavours come together.

Tip: It is the real thing with freshly ground pepper on top – and the longer it stands, the better it gets.