This simple vegetable side dish elevates a classic slaw to new levels through some gentle fermentation, a splash of brandy, and the depth of flavour that comes from charring the fruit and veg over an open flame. Perfect alongside your Christmas Day meat feast, a Boxing Day buffet or a New Year's Eve party spread.
PREP YOUR PICKLED ONIONS
Cut your onions in half then slice thinly, place in a mixing bowl. Add the salt, sugar, vinegar and water and mix. Cover and place in the fridge while you make the slaw.
CHAR YOUR CABBAGE AND CLEMENTINES
Load and light your EGG and place the Stainless Steel Grid on top of the Fire Ring. Your target temperature is 260°C.
Quarter your red cabbage and halve your clementine. Burp your EGG and place these ingredients on the grid, cut-side down. If you want some optional Christmas drama, drop a teaspoon of the brandy onto each piece of cabbage, but beware of the flame!
Caramelise the clementines and set aside. Turn the cabbage pieces so they quickly burn and colour on the outside, but remain partially raw inside. Remove from the EGG and leave to cool.
MAKE YOUR SLAW
While your cabbage and clementines cool, start the slaw sauce. Add the mayonnaise to a mixing bowl. Stir in the cranberry sauce. Grate in a quarter of the nutmeg, squeeze in the clementine, pour in the brandy and mix. Now add in your pickled red onion and chopped parsley. Stir and set aside.
Slice your charred cabbage into thin ribbons, or if you like it chunky slice it chunky. Add to your flavoured mayonnaise. With your hands, mix until evenly combined. Season to taste.