Just because it’s ’small’ doesn’t mean that it isn’t fantastically awesome. I have no idea where my old man got the idea for this but it is something he has been making as long as I can remember. Note, my dad didn’t cook much growing up but it seems to have been growing on him lately. Go dad. He makes his with crap vinegar and crap oil and it still turns out delicious. I use the goodstuff and it ends up much, much better.

It’s pretty simple, crunchy, and is my ubiquitous oh-crap-I-need-vegetable-intake side dish. It’s friggen delicious and I end up eating a few bowls a week as red cabbage is criminally cheap. It’s quite good for you as well.  Try to find smaller sized red cabbages, something the size of a 2 year olds head (note: The police probably wouldn’t like you harvesting heads for size comparisons, so don’t even think about it), as they tend to taste better and tend to not go skanky on the outer edges. Skanky you say? I don’t know what else to call it, but less than fresh red cabbage has this ring around the outside that is noticeble when you cut into it by the less-than-bone-white color on the inside and the cabbage doesn’t taste as good.

Anyways.. the key is finely shredded cabbage (use a mandolin or be really good with a knife), and as it stands:

• 1 child sized head of red cabbage
• 1/2 red onion
• sherry vinegar
• lemon juice
• salt/pepper
• walnut oil
• olive oil
• Sugar

Finely shred the cabbage and cut the red onion into thin half moons. Toss in a good pinch of salt and a lot of black pepper. Splash in a bit of sherry vinegar, splash in more lemon juice. A good dab of walnut oil and a good dab of olive oil (50/50 total oil between the two). Toss in a good sized pinch of sugar. I never measure I just go by taste, too sharp? more oil/sugar.. not salty enough? sugary enough? too oily (tough to fix actually).. It ends up tasting fantastic.

-m, out.