"I used to get this salad at my Grandmothers favorite restaurant. The longer it sits the better it gets." — JORGINE
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red wine vinegar
ground black pepper
red cabbage, cored and shredded
This is my favorite red cabbage recipe. I make it pretty much as is, I guess a bit on the oil and vinegar, and I use Lawry's Seasoning Salt for the salt. It is sooo good. I end up eating half of it out of the bowl before it even gets served for a meal.
definitely make this at least a day ahead of when you want to serve it.
So easy and so good. The only thing I did different was used real onion halved and sliced thin instead of the onion powder.
I would this a 10 if I could. This was the best I have ever had. I made it with hope that it would be similar to the Clearmans Northwoods recipe. It was even better. I will make this over and over, I just finished a batch last night and I am ready to make more.
Pretty good. I used balsamic vinegar instead of the wine vinegar and added a little garlic powder. Nice and simple taste.
Simple and delicious. I cut it in half, diced a small onion and added 1/4 cup of crumbled blue cheese. Thanks.
This is a very good recipe! The only thing that I changed was to add more salt, pepper and vinegar, given that I didn't think that there was enough of those ingredients. It also got better as it sat in the fridge and melded flavors :)
I substituted all of the salt and seasoned salt with garlic salt and reduced the oil to about 1/4 cup and up the vinegar to 1 cup to make it lighter and it was delicious!! This really is something that only improves as it sits in the refrigerator. It is a great thing to make on Sunday and eat with your lunchs all week long. This is something that really fills me up, and tastes indulgent. Sprinkled with the tiniest bit of gorgonzola cheese this becomes a decadent treat!!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Cabbage Salad II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 170
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