A zesty, relish-like pickled cabbage that is especially light because there is no oil in the dressing. Serve with sausages or roast meats, or even veggie burgers.
- Half a head red cabbage (enough cabbage to make 3–4 cups, shredded)
- 1/4 red onion, large, peeled, very thinly sliced (to make 1/4 to 1/3 cup)
- 1/2 cup cider vinegar
- 1 tablespoon brown sugar, light or cane sugar, raw
- 1 Granny Smith apple, crisp, peeled, halved, cored, cut into 1/4-inch slices
- 1 carrot, large, peeled, thinly sliced into 1/4-inch pieces (about 1 cup)
- 1/2 cup California walnuts, coarsely chopped, toasted
- 2 tablespoons parsley, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, ground
- Cut the cabbage half into three or four wedges and, if necessary, cut away and discard the tough white core. Slice the wedges into thin shreds, using either a sharp knife or the thin slicing disk of a food processor. Put the cabbage and onions into a large bowl.
- Put the vinegar and sugar in a small saucepan and warm over medium-low heat just until sugar is dissolved. Pour over the cabbage and onions then stir and toss to combine. Let it sit for an hour or two, tossing occasionally.
- Shortly before serving, add the apple, carrot, walnuts, parsley, salt and pepper to the cabbage mixture and toss to combine. Serve at room temperature.