Ingredients
- 1 bay leaf
- 1 cup red wine vinegar
- 3 tablespoons brown sugar
- 2 dashes hot pepper sauce
- 1 clove garlic, minced
- 1 tablespoon caraway seeds, toasted
- 1 tablespoon Dijon mustard
- 1/2 cup vegetable oil
- Salt and freshly ground black pepper
- 1/4 head red cabbage, thinly sliced
- 1/4 head green cabbage, thinly sliced
- 1 red onion, peeled and thinly sliced
Directions
In a small saucepan, combine the bay leaf, vinegar, sugar, hot pepper sauce, and garlic, and bring to a boil. Remove from heat and let cool. Remove the bay leaf. Whisk in the toasted caraway seeds, mustard and vegetable oil until combined. Season with salt and pepper to taste.
Place the cabbage and onion in a large bowl, pour the dressing over, and toss to coat evenly. Adjust the seasonings, cover and refrigerate overnight.
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By Stubor
Northeast Oregon
on February 07, 2010
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Other reviews not withstanding, I liked this recipe. I admit I embellished it in minor ways, such as adding sliced radishes, green onion, carrots for their eye appeal and texture. The basic recipe was only altered by using course ground "homestyle" mustard instead of Dijon. I used a couple of dashes of Tabasco's Haba?ero sauce for the hot sauce.
In my mind, I can see other variations that will be fun to explore using deli olives, tequila, cilantro or oregano,smoked ham, various peppers (bell, poblano/ancho. What else pushes your palate buttons?
By kpltd_970401
Wappingers Fall...
on August 18, 2009
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love the ladies but not their slaw
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