Red Cabbage Slow Slaw

Ingredients

• 1 head red cabbage , cored and sliced as thinly as possible
• 0.75 cups red wine vinegar
• 5 tablespoons white sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon salt
• 1.5 teaspoons onion powder
• 1 teaspoon seasoned salt , such as LAWRY'S®
• 0.5 teaspoons ground black pepper
• 0.5 cups olive oil

Instructions

1. 1

   Put sliced cabbage into a large sealable plastic bag.

2. 2

   Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.

3. 3

   Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.

4. 4

   Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.