Red Cabbage Slow Slaw

This slaw takes days to make, so it’s hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband’s Texas BBQ!

INGRIDIENT

1 head red cabbage, cored and sliced as thinly as possible

¾ cup red wine vinegar

5 tablespoons white sugar

2 tablespoons balsamic vinegar

1 tablespoon salt

1 ½ teaspoons onion powder

1 teaspoon seasoned salt (such as LAWRY'S®)

½ teaspoon ground black pepper

½ cup olive oil

DIRECTION

Step: 1

Put sliced cabbage into a large sealable plastic bag.

Step: 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.

Step: 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.

Step: 4

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

NUTRITION FACT

Per Serving: 193 calories; protein 1.6g; carbohydrates 18.3g; fat 13.7g; sodium 1016.6mg.

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