Salted Red Cabbage Recipes

SALTED RED CABBAGE

Steps:

• Toast fennel seeds in a dry small skillet over medium-low, tossing, until fragrant, about 2 minutes; transfer to a small bowl.
• Toss cabbage and 2 Tbsp. salt in a large bowl. Massage vigorously until cabbage begins to release water and soften, about 2 minutes. Rinse in cold water until no longer too salty; squeeze out excess liquid and pat dry. Toss in a large bowl with vinegar, oil, sugar, and fennel seeds. Season with pepper.
• Cabbage can be made 5 days ahead. Cover and chill.

THE BEST RED CABBAGE SALAD

Steps:

• Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
• Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

SAUTEED RED CABBAGE

Steps:

• Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

RED CABBAGE SALAD II

Steps:

• In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

SAUTEED RED CABBAGE

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.