RFCJ RECIPE ARCHIVE
Posted by : Brian Mailman Cabbage, Pickled & Dressing - pareve
Shred the cabbage, or slice in very thin strips. For each head of cabbage add 2-3 tablespoons kosher salt (or other non-iodized salt Lawry's or Morton's would cause discoloration) and toss. Put a dish slightly smaller than the diameter of the bowl the cabbage is in and weight the dish. You can use either a can, pie weights, or a large (4-cup) measuring cup filled with water. Let stand for about 4 hours to overnight. Cabbage should have given up much of its water and formed a brine. Rinse and drain cabbage well and dress. (Easy-sneezy.) FAST "COLE SLAW" DRESSING For every 3 tablespoons of olive oil, have one tablespoon red wine vinegar. An alternative is to use rice (aka sushi-su or sushi vinegar) vinegar and leave out the oil if that's a concern). Salt and pepper to taste, with a bit of crushed garlic and a little bit of dry mustard. From there on, you can add shreds of carrot,turnips, green onions, radishes, chopped parsley, etc.
