Shredded and braised for two hours with diced beetroot.
Red wine vinegar, soft brown sugar, onion and garlic to make it sweet and sour.
Sticky, caramelised bits on the bottom of the pot.
Crumbled goat's milk feta and roasted walnuts tossed through at the end.
Good with green lentils, I'm sure. But just as good with a glass of red wine and your feet up on the couch.
Now, what to do with the other half?