Name: Red Cabbage Slow Slaw
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Red cabbage, cored and sliced as thinly as possible - 1 head; Red wine vinegar - ¾ cup; White sugar - 5 tablespoons; Balsamic Vinegar - 2 tablespoons; Salt - 1 tablespoon; Onion Powder - 1 ½ teaspoons; Seasoned salt (such as LAWRY'S®) - 1 teaspoon; Ground black pepper - ½ teaspoon; Olive oil - ½ cup

Ingredients for - Red Cabbage Slow Slaw

1. Red cabbage, cored and sliced as thinly as possible 1 head

2. Red wine vinegar ¾ cup

3. White sugar 5 tablespoons

4. Balsamic Vinegar 2 tablespoons

5. Salt 1 tablespoon

6. Onion Powder 1 ½ teaspoons

7. Seasoned salt (such as LAWRY'S®) 1 teaspoon

8. Ground black pepper ½ teaspoon

9. Olive oil ½ cup

How to cook deliciously - Red Cabbage Slow Slaw

1 . Stage

Put sliced cabbage into a large sealable plastic bag.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.