- Ingredients -
6 cups (about 1/2 head) red cabbage
2 cups white cabbage
1/2 large red onion
1/2 white radish
2 tablespoons olive oil
2 tablespoons garlic
8 ounces red wine vinegar
1 cup light bleu cheese
1 tablespoon freshly ground black peppercorns
- Tools -
*(we also like to use a Weston Meat Lug to shred our cabbage into - it's the perfect size!)
Shred the red cabbage, onion, and radish with the
Weston Cabbage Shredder and Slaw Board.
In
a medium saucepan, saute garlic in olive oil until lightly browned.
Pour the red cabbage, onion, radish, garlic, oil, and vinegar into a
Weston Vacuum Sealer Bag or Weston Vacuum Canister (we like the
vac bag rolls because we cut them to any size we want, but our
gallon sized bags and
15" x 18" bags are just as high quality and will also hold this recipe).
Before
sealing, fold a paper towel so that it looks like a ruler and insert it
into the bag so that it acts as a stopper for the oil. Seal the bag
with your
Weston Vacuum Sealer, and refrigerate the mixture for at least an hour for best results.
Shred the remaining cabbage with the
Weston Cabbage Shredder and Slaw Board
and toss with the vacuum-marinated red cabbage mixture and bleu cheese
dressing, then sprinkle with pepper. This pungent coleslaw goes great on
burgers!
