Red Cabbage Salad

A crunchy, sweet-and-sour red cabbage salad that only gets better as it stands.

1. Shred or cut the red cabbage as thinly as possible.

2. Salt it, and leave it to stand for a few minutes, then work it through by hand, so it relaxes and softens.

3. Mix the vinegar with the sugar, the cooking oil and the caraway seed.

4. Pour it over the cabbage, and toss it through thoroughly, so the dressing coats it all over.

5. Put it in the fridge for a few hours, so it softens and the flavours come together.

Tip: It is excellent beside roast meats.