Red Cabbage – The Queen of Vegetalia
Red cabbage is one of the most beautiful looking crucifers in all of veggietalia (the land of veggies I just made up). Inspired by the Eastern European cabbage salad this version involves a liberal dose of red wine vinegar, salt, pepper and garlic. It goes great with kielbasy and refried bean tacos. Modify the amount of vinegar depending how acidic you like it. Recipe is vegan and gluten free.
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
½ head of red cabbage, shredded or chopped small
2 oz onions, chopped
1 carrot, shredded
4oz red wine vinegar
1 cup water
1 t garlic
2 oz brown sugar
Salt to taste
Pepper to taste
Method: Cook onions for 4-5 minutes. Next add all other ingredients and bring to a boil. Lower heat to a simmer and cover. Check on it periodically. It’s done when the cabbage is soft to taste (about 30 minutes. If you prefer crispier slaw, cook for 15 minutes or so). Serve warm or cold.
Red Cabbage
Red Cabbage Salad
roodonfood 
It is clearly purple! Why do people (including the folks in my town) call it “red” cabbage? By the way, isn’t “red” spinach is kinda purplish too? 😀
Hahah I can see that being a pet peeve. It’s undeniably purple and yet everywhere you go “red cabbage.” Thanks for the comment.
I made this last night for a dinner party – only cooked it for about 15 minutes (I prefer a bit of crunch in my cabbage) and then let it sit in the ‘marinade’ for a few hours before draining it and reheating in the microwave….rave reviews from my guests!!! Thank you for sharing this recipe…will definitely be making this again! Kate
Thanks so much for sharing that. It made my day. Cheers!
[…] keeping with these “meals” my menu consists of ham with pineapple chutney glaze, red cabbage salad, garlic mashed potatoes, asparagus and a new Polish addition called salata jarzynowa. Courtesy of […]