Boil the cabbage in salted water for about 3 minutes after boiling.
Transfer to a colander and rinse with cold water.
The tomatoes in the original recipe need 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, too, to Italian tastes, if there is no their, then and not necessarily.
Mix the cabbage and tomatoes with the dressing.
Garnish with Basil leaves.