Posted by: jiminmontana | January 7, 2012

Red Cabbage Salad recipe (Northwoods Inn)

This sweet and sour recipe needs to marinate for four (yes, 4) days to be at its best, so plan ahead or forget about it.  Red cabbage was made for this recipe.  Only use olive oil:  it’s Biblical — and science has proven that it is very good for you.*    Add the oil the day before serving — otherwise the oil protects the cabbage from the vinegar and slows the process greatly.

If you ever go to the restaurant known as Clearman’s Northwoods Inn, get their salads and cheese bread — if nothing else.  (No, it’s not dietetic, but it’s awesome!)  However, the red cabbage salad is a really good and rather low calorie dish that is good for you.  At the restaurant, this salad acts as the foil to all the dressing on their green salad and the buttery cheese bread.

Ingredients:

  • 1 head red cabbage
  • 3/4 cup red wine vinegar or apple vinegar
  • 2 Tbsp balsamic vinegar
  • 5 Tbsp sugar
  • 3 tsp salt
  • 1 tsp Lawry’s Seasoned Salt
  • 1/2 tsp black pepper
  • 1 and 1/2 tsp onion powder
  • 1 extra large zip-lock bag
  • 1/2 cup olive oil

Preparation:

  1. Split the cabbage head in half.  Cut out and remove the tough core of the cabbage — discard.
  2. Slice the cabbage as thinly as possible — 1/8th inch is ideal.  The slicing disc on your food processor will help.  Go back through the sliced cabbage and cut the longer parts into smaller pieces — discard thick/white parts.  Place cabbage in a large zip-lock bag. You can use a large bowl if needful, but is harder to marinate that way — and takes up fridge space.
  3. Mix together all of the other ingredients.  Pour into the cabbage and mix it up – purge the bag of air and then smush the bag to get the vinegar mixture all through the cabbage.
  4. Twice a day (or more often) — for the next several days — smush the bag around and get the marinade all over the cabbage.  The red cabbage will soften quite a bit and the marinade will become deep purple.  Don’t let it stain your clothing.  The flavors will meld over the next few days and the cabbage will soften and seem to shrink.  Continue to purge air from the bag as the cabbage softens and the air pockets collapse.
  5. The day you plan to serve the salad, add the olive oil.  and smush it around.
Recommend to serve in its own small bowl at the table so the juice does not turn other items red.  Use a slotted spoon to drain well — or use the colander.  If using the colander, save the liquid and put the excess cabbage and the liquid back into the bag for another time.
 
*conversely, the Bible requires that all excess animal fat be removed and burned up by fire, thereby protecting the faithful from poor cardiovascular health (Leviticus 3:16-17 link here).  Thanks, God!
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Responses

  1. Thanks so much Jim, for the Cabbage Recipe for North Woods. My family, especially the men were so shocked and delighted that it tasted exactly like the cabbage they all gobble up so quickly, every time we eat at North Woods. The tip about the oil was definitely the key. I’ve tried other recipes on the web, but yours was dead on. Simply perfect! Thanks again.

    Sincerely,
    One happy and admired mommy cook,
    Gina

    • Gina, I am jazzed that the recipe worked out well for you and yours.. I appreciate the kind word. Life has so much of good, doesn’t it? It is appropriate and incumbent upon us to thank the Maker of all these lovely aspects of life – ultimately the Gift of life through the one perfect Life slain on our behalf.

      Try the cream of asparagus soup!

      What state is your home?

      All the Best,

      Jim

      • Hi Jim, cream of asparagus, yum! I will have to try that too. Thanks for the suggestion. I live in California.

  2. […] Here is the recipe I found, straight from Jim In Montana! […]

  3. […] Lamb Matzoh ball soup with chicken and vegetables Red Cabbage Salad  Potato Kugel  Apple charoset (fresh apples, raisins, dates, spice, & honey) Matzoh bread […]


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