When I was a little girl, we always had family get togethers on my moms side at this cool place in Southern California called The North Woods Inn. It looked like a big cabin and it had fake snow on the roof. They didn't take reservations, so there was always a short wait, especially for large parties. I didn't mind because I got to enjoy a Shirley Temple and eat peanuts then throw the shells on the floor!! They encouraged the shells on the floor and I thought that was pretty cool. Anyway, once we were seated, the server would put down 2 bowls of salad: one was a delicous & tangy red cabbage salad and the other was a tossed green salad with creamy bleu cheese dressing. Yum.
Well, the one near where we lived closed down many years ago and I moved away, but recently I've been dreaming about those salads. I've been trying to figure out how to recreate the red cabbage salad, in particular! I knew it couldn't be raw...but did they blanch it or what??? I had an idea of what the ingredients would be, but how did they get it to soften??? Well, I finally Googled it and found the recipe and its exactly like it was when I was little at the North Woods Inn!!!
I got this recipe from About.com by Peggy Trowbridge Filippone:
Red Cabbage Salad:
"This is a clone recipe of the very popular sweet and sour cabbage slaw served at the popular North Woods Inn California restaurant chain. Plan ahead. This salad needs a long marination time. It's good after 48 hours, but even better after 4 or 5 days. This is the perfect make-ahead salad.
- 1/2 head red cabbage
- 1/2 cup vegetable oil
- 1/2 cup plus 2 Tbsp red wine vinegar
- 3 Tbsp sugar
- 2 tsp salt
- 1 tsp Lawry's Seasoned Salt
- 1/4 tsp black pepper
- 3/4 tsp onion powder
Preparation:Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.
Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.
Toss the dressing with the cabbage. Scrape the salad with the dressing into a zip-top bag or covered container and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It's even better after 4 or 5 days."