Red Cabbage Salad!!! Sounds icky, huh? Especially for us Southern folk. Nope! Super fresh and super crunchy! Red cabbage is a very popular vegetable for German cooking. However, this dish is a family favorite by my most favorite French cooking mentor, Danielle. Her family is from the Lorraine region in France. Which is very close to Germany! Unlike their German friends, who prefer red cabbage to be cooked, this family always served red cabbage as a salad. There is just something about that tangy German vinegar with garlic. The red cabbage is oh so crunchy!
Any red wine vinegar or seasoned vinegar will work if you don’t have the German vinegar on hand. But I do suggest ordering it! Here is a link to order on Amazon. (Not an affiliate. Just want you to have some great vinegar!!)
Red Cabbage Salad
Ingredients
- 1/2 head Red cabbage, cored and very thinly sliced
- 2-5 tsp salt
- 2 tbsp German vinegar 2 heavy tbsp's
- 1 tbsp olive oil
- 2 cloves garlic, minced
- pepper to taste
Instructions
- Remove a couple of outer leaves of the cabbage
- With a sharp knife, cut the cabbage in half then remove the core
- THINLY slice pieces of the cabbage
- Place sliced cabbage in a serving dish or colander, sprinkle 1-2 tsp of salt and let sit for up to an hour. This will "sweat" this cabbage and make for a nice crunchy salad.
- Combine the vinegar, garlic, and olive oil. Add cabbage and vinegar mixture to a serving bowl and mix together. This can be served at room temp or chilled.
