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Ingredients
- 1 med. Sized head green cabbage (about 2 pounds)
- 2 T kosher salt
- 3 T. sugar
- 1 small red bell pepper
- ¼ cup red wine vinegar
- ¼ cup red wine vinegar
- 2 T. chopped fresh parsley
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Directions
Remove the tough outer leaves of the cabbage and discard. Cut the cabbage in half, top to bottom, then remove the core. Cut each half into ¾ inch slices then rotate the cabbage to cut into a ¾ inch dice. Repeat with other half Put the diced cabbage in a large bowl and toss with 1-T. Kosher salt and 1 T. sugar. Let stand for at least 45 min, then pour off excess water. Cut open the pepper, remove the stem, pitch and seeds. In the beaker of a blender, place the trimmed pepper, remaining 2 T. sugar and 1 T
kosher salt, red win vinegar and oil Turn on high and puree. Combine with the drained cabbage and let sit for 2 min. Toss with 2 T of chopped parsley, then serve.
Makes about 1 quart
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