Tangy Grilled-Cabbage Slaw with Raisins and Walnuts

Ingredients for Tangy Grilled-Cabbage Slaw with Raisins and Walnuts

• 200g (packed) light brown sugar

• 5 whole cloves

• 2 tablespoons whole black peppercorns

• 775ml apple cider vinegar, divided

• 60ml plus 1/2 teaspoons kosher salt, divided, plus more to taste

• 1 green cabbage (about 1.2kg), quartered

• 60ml extra-virgin olive oil, plus more to taste

• 7 thick-cut slices bacon (about 230g )

• 1 1/2 teaspoons honey

• 3/4 teaspoons freshly ground black pepper, plus more to taste

• 1/2 cup black raisins

• 1/2 cup chopped fresh parsley

• 1/2 cup toasted walnuts, coarsely chopped

Bring brown sugar, cloves, peppercorns, 725ml vinegar, 60ml salt, and 725ml water to a boil in a large pot over high heat. Reduce heat and simmer, stirring until sugar is dissolved, 10 minutes. Let cool 10 minutes.

Place cabbage in a large resealable bag and fill with pickling liquid. Seal bag and chill at least 5 hours or up to overnight.

Pat cabbage dry with paper towels; discard pickling liquid. Prepare a grill or grill pan for medium-high heat. Brush cabbage with oil and grill, turning occasionally, until all sides are well charred, 7–10 minutes per side. Let cool.

If using a grill pan, cook bacon in pan, turning once, until browned and crisp. If using a grill, heat a cast iron pan or disposable foil pan on grill and cook bacon, turning once, until browned and crisp. Transfer to paper towels to drain and let cool, then cut crosswise into 1/8" strips.

Whisk honey, 1/2 teaspoons salt, 3/4 teaspoons black pepper, remaining 60ml oil, and remaining 1/4 cup vinegar in a large bowl. Thinly slice cabbage lengthwise and add to bowl along with bacon, raisins, parsley, and walnuts. Toss well to combine and season with salt and pepper. Cover and chill until ready to serve.

Slaw can be made and chilled for up to 8 hours.

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