6 cups (about 1/2 head) red cabbage
1/2 large red onion
1/2 white radish
2 tablespoons olive oil
2 tablespoons garlic
8 ounces red wine vinegar
2 cups cabbage
1 cup light bleu cheese
1 tablespoon freshly ground black peppercorns
|Weston Cabbage Shredder |
& Slaw Board *
|Weston Vacuum Sealer|
*(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 (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!