Red Cabbage Slow Slaw

Name: Red Cabbage Slow Slaw
Ingredients: 1 head red cabbage, cored and sliced as thinly as possible; 3/4 cup red wine vinegar; 5 tablespoons white sugar; 2 tablespoons balsamic vinegar; 1 tablespoon salt; 1 1/2 teaspoons onion powder; 1 teaspoon seasoned salt (such as LAWRY'S(R)); 1/2 teaspoon ground black pepper; 1/2 cup olive oil

9 ingredients

4 steps

Ingredients

1 head red cabbage, cored and sliced as thinly as possible
3/4 cup red wine vinegar
5 tablespoons white sugar
2 tablespoons balsamic vinegar
1 tablespoon salt
1 1/2 teaspoons onion powder
1 teaspoon seasoned salt (such as LAWRY'S(R))
1/2 teaspoon ground black pepper
1/2 cup olive oil

Directions

1

Put sliced cabbage into a large sealable plastic bag.
2

Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
3

Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
4

Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.