1 sm. head red cabbage
4-5 potatoes (red)

DRESSING:

1/2 c. olive oil
Splash of vinegar (cider)
2 cloves garlic
1/2 tsp. peppercorns
Salt to taste

Cook potatoes; keep firm, then cube. Shred cabbage and mix with cubed potatoes.

Add dressing ingredients in food processor and blend until peppercorns are desired size. Pour over potatoes and cabbage and toss to coat.