- 1 medium sized head green cabbage about 2 pounds
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 small red pepper
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- ¼ cup red wine vinegar
- ½ cup vegetable oil
- 2 tablespoons chopped fresh parsley
Pull off the tough outer leaves of the cabbage and discard. Cut in half top to core and remove the core. Cut each half into ¾ inch slices and turn to cut into ¾ inch dice. Repeat with other half. Place diced cabbage in a large bowl and toss with 1 tablespoon kosher salt and 1 tablespoon sugar. Let stand for at least 25 minutes and then pour off excess water. Next in the beaker of a blender add the red pepper stem and seeds removed, 2 tablespoons sugar, 1 tablespoon kosher salt, red wine vinegar, and oil. Turn on high to puree. Mix with cabbage and let sit for 2 minutes. Then toss in the 2 tablespoons of chopped parsley. And place in serving bowl to serve. Makes about 1 quart.
