Simple vinegar cabbage

Sometimes it takes very little to go a long way. A simple red cabbage, some vinegar, oil, and salt with pepper. That is all. Put it in koftas, or serve with grilled meat, in burgers or on top of a simple hotdog. And, last but not least, in a bowl of creamy homemade guacamole.

500 g red cabbage, very finely sliced
4 tbs wine vinegar
sea salt to taste
4 tbsp mild extra virgin olive oil

In a bowl, mix cabbage with vinegar, smashing it heartily. Then, add salt pepper, and olive oil, mixing it in to cover. You can, of course, use it right away, yet I prefer to leave it in a covered jar until the next day, enjoying even more abundant flavours.

PS. Next day, if you desire, you can add chopped parsley and basil — both or just one. Or, if serving something pungent, add 1 tbsp maple syrup. Or even syrup with mustard, which would go perfectly with grilled red meat.

In partnership with Kilner