Instructions: 1 Soak the raisins in a saucepan of water over the heat for 15 minutes.

2 Prepare a vinaigrette sauce in a bowl, mixing together the mustard, vinegar, oil, salt and pepper.

3 Wash the cabbage, cut it in 2, then cut each half in fine strips, putting them in the vinaigrette as you proceed.

4 Strain the raisins and add them to the cabbage. Toss the salad and put it in the refrigerator for 2 hours before serving.

The seaside cabbage, known for more than 4,000 years in Europe where it grew wild in coastal areas, is the ancestor of all cabbages.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.