Red Cabbage Salad II Recipe -
Red Cabbage Salad II Recipe
  • READY IN 8+ hrs

Red Cabbage Salad II

Recipe by  

"I used to get this salad at my Grandmothers favorite restaurant. The longer it sits the better it gets."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    8 hrs 15 mins


  1. In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2008

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.

Most Helpful Critical Review
Mar 24, 2006

I made this as a side dish on St. Patrick's Day for my family. They thought it was good (of course my kid's weren't interested not for young people) anyways it was good something different and not just the same ole cooked red cabbage with apples kind of recipe. May possibly make this in the future with some changes.

Jun 11, 2007

So easy and so good. The only thing I did different was used real onion halved and sliced thin instead of the onion powder.

Jan 28, 2009

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.

Oct 03, 2007

Pretty good. I used balsamic vinegar instead of the wine vinegar and added a little garlic powder. Nice and simple taste.

Jan 12, 2009

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!!

Aug 27, 2007

Simple and delicious. I cut it in half, diced a small onion and added 1/4 cup of crumbled blue cheese. Thanks.

Jul 27, 2009

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 :)


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 578 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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