This has been freely adapted from a recipe I found on the internet. The best advice I can give is to prepare this at least 24 hours before you plan to serve it as it needs a long marination time. Because of its nature (it’s good after 24 hours, but best after 4 or 5 days) I am planning to have it on my Thanksgiving table (one less thing to do on that day).
- 1/2 head red cabbage
- 1/2 cup e.v.o. oil
- 3 Tbsp apple vinegar
- 2 Tbsp sugar
- 1 tsp Himalayan salt
- Freshly ground black pepper
- 3/4 tsp onion powder
Whisk all dressing ingredients together.
Core and shred the cabbage finely and place in a large bowl.
Dress the cabbage and cover, place in the fridge overnight or better, for 24 hours, in this time the cabbage will turn deep red, will soften a bit, and all flavors will melt nicely. As anticipated, it’s even better after 4 or 5 days.