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I grew up with the great fortune of not only having a mother who was a good cook, but also a father who knew his way around a kitchen. My dad and I have bonded many a time over meal prep in the kitchen. He has taught me the art of presentation, and shared his gift of love through his food. If that wasn't enough, I have also picked up a few of his recipes. His red cabbage is one of my favorites. It is simple, but delicious, and a perfect summer side dish for barbecues, burgers, and sandwiches. I have been eating this cabbage since high school, I think (it's been so long, I can't remember). He found the recipe in the Los Angeles Times years ago. When he makes it, my sister and I both ask him to make extra batches for us so we can keep eating it throughout the week. I hope you enjoy it as much as we do!
Serves 6-8
Ingredients:
1/2 head red cabbage
1/2 cup oil
1/2 cup plus 2 tablespoons red wine vinegar
3 tablespoons sugar
4 teaspoons salt
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
Directions:
1. Shred cabbage so it is irregular, with some fine shreds and some coarse shreds. Set aside in a bowl.
2. Add oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder. Mix well.
3. Let stand several hours or overnight to allow flavors to mellow.
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