Insalata Di Cavalo Rosso E Verde (Red and Green Cabbage Salad) |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Another delicious Italian recipe from La Cucina Italiana magazine. I did not include the resting time - about 30 minutes. This is meant to be served at room temperature. Enjoy! Ingredients:
3 cups red cabbage, thinly sliced |
2 cups green cabbage, thinly sliced |
2/3 cup white wine vinegar |
3 tablespoons shallots, minced |
2 tablespoons sugar |
4 whole black peppercorns |
1 bay leaf |
1/4 cup extra virgin olive oil |
Directions:
1. In a large bowl, combine red and green cabbage.
2. In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.
3. Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt and pepper.
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