Jane’s Red Cabbage Salad

Red Cabbage HeadBefore Jane and I were married, the only time I ever willingly ate red cabbage was when there were a few pieces in a salad I ordered at some restaurant. I'd never found it worthy of eating, there were always other options that were much better. But Jane loves the stuff. Typically she doesn't make things I don't like, but fair is fair, and if she loves something, I'll try it.

Jane makes two versions of red cabbage that are old family hand me down recipes which she has modified and made her own. I love both, which is saying a lot as I never really cared for the stuff before. One is a hot red cabbage dish with sliced apples which we have in the fall and winter (a Thanksgiving standard), and the spring/summer version is a cold red cabbage salad. We get our red cabbage at the farmers market -- one head, $1. Some of these heads are so large we get two salads out of them.

Anyway, here's her recipe for the Red Cabbage Salad. It's fairly easy and really good. You may want to give this a try!

Red Cabbage Slaw4 C finely shredded cabbage
1 Tbs sliced onion (optional)
2/3 C canola oil
3 Tbs white vinegar
1 tsp salt

Toss cabbage with onion (if using) and salt. Mix vinegar and oil, and pour over cabbage. Toss until well coated. Chill 4 hours or overnight.

Serves 6

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Comments

  1. I like to saute shredded purple cabbage with diced apples and sliced bermuda onions, adding raisins and a little drizzle of agave nectar. It sounds weird but tastes really good.

    I may see how your recipe works out with the fat-free oil substitute from Dr. Barnard’s book.

  2. Hi Sparrow,
    Actually, it sounds pretty good to me.
    Let me know if this works with the oil free substitute. We’re always looking to try new things.

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