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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.

Serves 6

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