Boil the cabbage in salted water for about 3 minutes after boiling.
Transfer to a colander and cover with cold water.
Tomatoes according to the original recipe should be cherry, but I only had large ones, so I just cut them into small pieces.
Finely chop the garlic and dill.
Mix mustard, oil and apple cider vinegar.
Sprinkle with salt and pepper to taste.
Capers are also to your taste, if you don't have them, then you don't need them.
Mix the cabbage and tomatoes with the dressing.
Garnish with basil leaves.