INGREDIENTS

1 head red cabbage

3/4 cup red wine vinegar or apple cider vinegar

2 Tbsp balsamic vinegar

5 Tbsp sugar

3 tsp salt

1 tsp Lawry’s Seasoned Salt

1/2 tsp black pepper

1 and 1/2 tsp onion powder

1 extra large zip-lock bag

1/2 cup olive oil

DIRECTIONS

Split the cabbage head in half. Cut out and remove the tough core of the cabbage — discard.

Slice the cabbage as thinly as possible. The slicing disc on your food processor will help. Go back through the sliced cabbage and cut the longer parts into smaller pieces — discard thick/white parts. Place cabbage in a large zip-lock bag. You can use a large bowl if needful, but is harder to marinate that way — and takes up fridge space.

Mix together all of the other ingredients, except the oil. Pour into the cabbage and mix it up – purge the bag of air and then smush the bag to get the vinegar mixture all through the cabbage.

Twice a day (or more often) — for the next several days — smush the bag around and get the marinade all over the cabbage. The red cabbage will soften quite a bit and the marinade will become deep purple. The flavors will meld over the next few days and the cabbage will soften and seem to shrink. Continue to purge air from the bag as the cabbage softens and the air pockets collapse.

The day you plan to serve the salad, add the olive oil and smush it around. Try to give it at least an hour or more before serving.

Serve in a small bowl at the table so the juice does not turn other items red. Use a slotted spoon to drain well — or use the colander. If using the colander, save the liquid and put the excess cabbage and the liquid back into the bag for another time.

We served this delicious salad on top of lettuce wedges, with blue cheese dressing!