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RED CABBAGE SALAD
This recipe was in one of the first cookbooks I ever owned---Amy Vanderbilt's "The Complete Cookbook", published circa 1963; and I've been making it every summer since then. This is just plain good!
1/2 head Red Cabbage -- shredded
1/2 cup Onion -- chopped
3 tablespoons Sugar
1 1/2 teaspoons Salt
1/2 teaspoon coarse-ground Black Pepper
1/4 cup Cider Vinegar
3 tablespoons Vegetable Oil
Put cabbage and onion into medium bowl. Whisk sugar, salt, pepper and vinegar in small saucepan until blended. Bring to boil; add oil. Boil 1-2 minutes until sugar is melted. Pour over cabbage and toss to coat evenly; let sit at room temperature about 1 hour before serving.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved