Red Cabbage with Apples

Unicorn (unicron@prodigy.net)
Wed, 01 Jul 1998 19:45:14 -0400

Our "American Melting Pot" recipes today hails from Poland, although
similar versions come from Germany and much of northern Europe. Most of us
are familiar with the cooked version of this dish, but my raw version makes
an excellent summer cookout or picnic salad.

Red Cabbage with Apples

A 2 lb (1 kg) red cabbage, shredded (about 4 cups or 1 liter)
2 apples, peeled and grated
1 cup (250 ml) finely chopped onion
1 tsp (5 ml) sugar
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) red wine vinegar

Combine all ingredients in a large bowl and toss lightly but thoroughly.
Cover tightly and refrigerate for at least 2 hours before serving.