maviskw

Add Slow Slaw to this list.
I head red cabbage, cored and sliced as thinly as possible
3/4 cups red wine vinegar
5 T. white sugar
2 T. balsamic vinegar
1 T. salt
1 1/2 tsp. onion powder
1 tsp. seasoned salt
1/2 tsp. black pepper
1/2 c. olive oil
Put sliced cabbage into a large sealable plastic bag.
Mix together all other ingredients except olive oil. Add to cabbage in bag.
Squeeze as much air from the bag as possible and seal.
Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
One hour before serving, pour olive oil into the bag and mix. Seal and return to refrigerator.