The Red Cabbage of the Northwoods

DEAR SOS: I am a former Southern California resident now living in Northern California. I really miss Clearman’s Northwoods Inn restaurants. I know quite a few years back you published the recipe for their red cabbage salad.

JUDITH CHENEY

Via e-mail

DEAR JUDITH: We first ran this recipe, developed by the Times Test Kitchen, in 1990. It’s based on the salad from the Clearman’s restaurant chain.

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Red Cabbage Salad

Active Work Time and Total Preparation Time: 15 minutes, plus 2 hours standing

1/2 head red cabbage, cored

1/2 cup oil

1/2 cup plus 2 tablespoons red wine vinegar

3 tablespoons sugar

2 teaspoons salt, or more to taste

1 teaspoon seasoned salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

Shred the cabbage so it is irregular, with some fine and some coarse shreds, and place in a large nonaluminum bowl.

Combine the oil, vinegar, sugar, salt, seasoned salt, pepper and onion powder. Add to the cabbage and mix well.

Cover the salad and let stand several hours to allow the flavors to mellow and the cabbage to achieve a deep red color.

6 to 8 servings. Each of 8 servings: 148 calories; 887 mg sodium; 0 cholesterol; 14 grams fat; 1 gram saturated fat; 7 grams carbohydrates; 0 protein; 0.67 gram fiber.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.