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Recipe from: Nif
Another delicious Italian recipe from La Cucina Italiana magazine. I did not include the resting time - about 30 minutes. This is meant to be served at room temperature. Enjoy!
3 cups red cabbage, thinly sliced
2 cups green cabbage, thinly sliced
⅔ cup white wine vinegar
3 tablespoons shallots, minced
2 tablespoons sugar
4 whole black peppercorns
1 bay leaf
¼ cup extra virgin olive oil
In a large bowl, combine red and green cabbage. In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.
Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt and pepper.