Red Cabbage Salad (Rodekoolsla)(Salade De Chou Rouge)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 cups cider vinegar 2 tablespoons sugar 2 bay leaves
1 sprig fresh thyme 1/2 head red cabbage (about 1 pound), finely shreeded 1/2 cup vegetable oil
salt and freshly ground black pepper to taste 1 tart apple, unpeeled, halved, cored, and thinly sliced 1/2 cup walnut halves, toasted



1 Heat the vinegar with the sugar, bay leaves, and thyme in a small saucepan. Stir until sugar is dissolved. Pour the warm vinegar over the shredded red cabbage in a bowl and toss well. Cover and refrigerate for at least 6 hours.
2 Remove the salad from the refrigerator. The cabbage will be wilted and slightly pickled. Add the oil and mix well. Season with salt and pepper. The salad will keep in the refrigerator up to 2 weeks.
3 Just before serving, discard the bay leaves and thyme. Decorate with apples slices and sprinkle with walnuts.

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