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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 10 |
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Here is a good summer side dish. I enjoy it especially with grilled meats. Since it is pickled, it keeps well, unlike slaws with creamy dressings. Sometimes I use bags of pre-shredded red cabbage for this. Cooking time is overnight refrigeration. Ingredients:
1 lb red cabbage, shredded |
1 small onion, chopped or slivered |
2 1/2 teaspoons salt |
1/2 cup vegetable oil |
3/4 cup sugar |
3/4 cup white vinegar |
Directions:
1. Place cabbage in a large heat-resistent bowl with onion and salt.
2. Mix well.
3. In a small saucepan, bring oil, sugar and vinegar to a boil.
4. Pour over cabbage.
5. Do not Stir.
6. Weight cabbage down with a plate while cooling.
7. When cooled, cover tightly (I use a French canning jar) and refrigerate-at least overnight.
8. This will keep for several weeks in the refrigerator.
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