If you only learn to make one red cabbage recipe, it may as well be this one. I love, love, LOVE this recipe from Our World at Your Table: Planet Earth’s Cookbook!
Go ahead and boost your immune system and impress your friends… go on, I dare you! 🙂
RED CABBAGE SALAD
1 ½ cups cider vinegar
2 Tbsps sugar
2 bay leaves
1 sprig fresh thyme
½ head red cabbage (about 1 pound), finely shredded
½ cup vegetable oil
sea salt and freshly ground black pepper to taste
1 sweet apple, unpeeled, halved, cored, and chopped or thinly sliced (do when ready to serve)
½ cup walnut halves, toasted (do when ready to serve)
Gently heat the vinegar with the sugar, bay leaves, and thyme in a small saucepan. Stir until sugar is dissolved.
Pour the warm vinegar over the shredded red cabbage in a bowl and toss well. Cover and refrigerate for at least 6 hours.
Remove the salad from the refrigerator. The cabbage will be wilted and slightly pickled. Add the oil and mix well.
Season with salt and pepper. The salad will keep in the refrigerator up to 2 weeks, but it will be eaten way before then!
Just before serving, discard the bay leaves and thyme.
Use a slotted spoon to lift cabbage onto serving plates.
Decorate with chopped/sliced apple and sprinkle with walnuts. Serves 2-4.
Our World at Your Table 