- 1 head red cabbage, cored and sliced as thinly as possible
- 3/4 cup red wine vinegar
- 5 tablespoons white sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon salt
- 1 1/2 teaspoons onion powder
- 1 teaspoon seasoned salt (such as LAWRY'S®)
- 1/2 teaspoon ground black pepper
- 1/2 cup olive oil
- Put sliced cabbage into a large sealable plastic bag.
- Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
- Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
- Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.
05/22/2018
recipepes.com
Red Cabbage Slow Slaw, recipe
PT15M
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455 calories
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