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 of red cabbage (enough cabbage to make 3 – 4 cups, shredded)
- 1/4 of a large red onion, peeled and very thinly sliced (to make 1/4- to 1/3 cup)
- 1/2 cup cider vinegar
- 1 tablespoon light brown sugar or raw cane sugar
- 1 crisp Granny Smith apple, peeled, halved, cored and cut into 1/4-inch slices
- 1 large carrot, peeled and thinly sliced into 1/4-inch pieces (about 1 cup)
- 1/2 cup coarsely chopped toasted California walnuts
- 2 tablespoons chopped parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 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.