http://bitten.blogs.nytimes.com/2009/01/08/recipe-of-the-day-cabbage-salad/
If Bitten’s cabbage tastes as good as it looks pretty, we’re in the game. Reminds me I want to try Margaret Fox’s red cabbage salad recipe using balsamic vinegar. My friend Sue Yates of Silverpine Lodge in New Zealnd [http://www.silverpine.co.nz/] cooks up an awesome wilted red cabbage that keeps improving with age!
Ingredients
* 1 small head white cabbage, about 1 pound, cored and shredded
* 1/2 small head red cabbage, about
* 1/2 pound cored and shredded
* 1 or 2 carrots, peeled, trimmed and shredded
* Salt as needed
* Extra virgin olive oil to tast
* Vinegar or lemon juice to taste
* Black pepper to taste
* Chopped fresh parsley leaves, optional
Method:
In a colander, combine cabbages and carrots. Toss with at least 1 tablespoon salt, enough so that leaves exude moisture within 10 or 15 minutes. If they do not, add a little more salt. Let sit an hour or two, pressing out moisture out with your hands once or twice. Taste, and if mixture is too salty, rinse and dry. Toss with oil, vinegar or lemon juice, and pepper; you may even need a little salt. Serve, garnished with parsley if you like.
