Regular contributor Heidi Frank shared a salad recipe that sounds perfect for late summer cookouts.
(from Heidi Frank)
- 1 small-medium head of cabbage
- 1 Tbsp. salt
- boiling water
- 1-1/2 to 2 cups apple cider vinegar
- 1/2 to 3/4 cup water
- 2 Tbsp. sugar
- 1 tsp. caraway seeds
- salt and pepper to taste
Quarter and core the cabbage. Finely slice the cabbage into very thin strips, preferably using a mandoline. Add the cabbage to a large bowl by the handful and sprinkle liberally with the salt after each handful. Once all the cabbage has been sliced and added to the bowl, pour boiling water over the cabbage to cover and stir with a fork. There should be enough water that the cabbage can be easily stirred. Let steep for 10-15 minutes. Drain the water from the cabbage. Return cabbage to the mixing bowl.
Make the vinegar mixture by combining the vinegar, water, and sugar to dissolve the sugar. Stir in the caraway seeds and pour over the cabbage. Stir to fully distribute the vinegar and caraway seeds throughout.
Let cool to room temperature. Refrigerate for 24 hours or longer. Add additional salt and ground black pepper to taste. Best served with a hearty dish such as Schweinebraten or Bratwurst.
The cabbage should be sliced very finely to enable it to soften and absorb the vinegar. Traditionally, apple cider vinegar would be used but unsalted rice vinegar or white wine vinegar could be substituted.