Recipe of Red Cabbage Coleslaw Jamie Oliver

Red Cabbage Slow Slaw

Diced into small bits in the food processor, the cabbage is cooked alongside bacon in a caramelized sugar, red wine, and vinegar sauce until tender.

Recipe Summary Red Cabbage Slow Slaw

This slaw takes days to make, so it's hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband's Texas BBQ!

Ingredients | Red Cabbage Coleslaw Jamie Oliver

1 head red cabbage, cored and sliced as thinly as possible

¾ cup red wine vinegar

5 tablespoons white sugar

2 tablespoons balsamic vinegar

1 tablespoon salt

1 ½ teaspoons onion powder

1 teaspoon seasoned salt (such as LAWRY'S®)

½ teaspoon ground black pepper

½ cup olive oil

Directions

Put sliced cabbage into a large sealable plastic bag.

Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.

Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.

Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

Apple cider vinegar can be used in place of red wine vinegar, if you prefer.

I use the slicing disk on my food processor to slice the cabbage as thinly as possible.

Info | Red Cabbage Coleslaw Jamie Oliver

prep: 15 mins additional: 2 days total: 2 days Servings: 8 Yield: 8 servings

TAG : Red Cabbage Slow Slaw

Salad, Coleslaw Recipes, No Mayo,