CCFB News» September 2018

Recipe of the Month: Scott’s Favorite Red Cabbage Slaw

½ head red cabbage       

½ c plus 2 T red wine vinegar

3 T sugar                           

1 t seasoned salt             

¼ t onion powder

½ c vegetable oil

4 t salt

1 t black pepper

Shred cabbage.  Combine oil, vinegar, salt, sugar, seasoned salt, pepper and onion powder.  Mix well with whisk then pour over cabbage.  Let stand at room temp for a few hours or overnight in fridge to allow flavors to mellow and slaw to reach a deep, red color.  Stir occasionally.

Recipe reprinted with permission from member Gina McDonald from our 2018 Cookfresh Recipe Collection Brochure.

You can submit your recipes for the 2019 Cookfresh Recipe Brochure by mailing to the Farm Bureau or to [email protected].