We reveal the secrets to tender cabbage, crunchy apples, and the sweet-and-spicy dressing that brings them together in this Southern barbecue side dish. Serves 6 to 8.
In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours.
To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.
Ingredients
1 medium head green cabbage , cored and chopped fine
2 teaspoons salt
2 Granny Smith apples, cored and cut into thin matchsticks
2 scallions, sliced thin
6 tablespoons vegetable oil
1/2 cup cider vinegar
1/2 cup sugar
1 tablespoon Dijon mustard
1/4 teaspoon red pepper flakes
Instructions
· 1. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.
· 2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.
NOTES: This is a keeper even though Neighbor Neal and Frank were largely indifferent to it (I loved it!).
Also, it's better the second day in my opinion...
