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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.