Overnight Red Cabbage Slaw

Overnight Red Cabbage Slaw

When I was growing up I had a neighbor, Ruth Stevens, who was like a grandmother to me. I adored her. She loved gardening and animals and had a gentle quality about her that I will never forget. I spent many happy days in her garden and learned so much from her. She gave me a version of this recipe. I was about 12 at the time. I still have her recipe, written in with her slightly shaky hand. When I look through old recipes and come across it- I always think of her and miss her even to this day.

Great time of year to get fresh cabbage either from the garden or the local farm market. I got some beautiful red cabbage from Blue Pike Farm and decided to make a salad to go with a recent dinner with friends. You can make the salad with red or green cabbage or a combination. After a few days in the fridge, if you make the combination of red and green the green cabbage will pick up the color from the red cabbage and the whole thing will look red. Because of the acidity of the cider vinegar in the dressing the cabbage not only maintains its color, I think it gets a little brighter. With the vinegar dressing the slaw will keep for at least a week in the fridge- it just gets more “pickled” over time.

Overnight Red Cabbage Slaw

inspired by Ruth Stevens

8 cups shredded red cabbage- about 1 medium head

1 c. cider vinegar

1/2 c. sugar, or to taste

1 T. celery seed

2 t. dried dill weed

salt and pepper to taste

Place cabbage in large bowl. In jar with a tight fitting lid place the rest of the ingredients and shake well until sugar is dissolved. Pour over the cabbage and stir to coat. Cover bowl and place in fridge overnight to let the flavor blend and the cabbage soften. Salad will wilt down quite a bit. Keeps in fridge for a couple of weeks. Serves 6-8.