Marinated Cabbage

Cabbage is an unsung ulinary hero. This make-ahead dish is a refreshing take on coleslaw. Serve it alongside barbecued pork or chicken, as well as other regional favorites including grilled rockfish and crab cakes. Serves 8.


1/2 small head of green cabbage, finely shredded
1/2 medium white or yellow onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup canola oil
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
1/2 teaspoon celery seed
1/2 cup chicken stock
2 tablespoons of fresh fennel leaves, chopped

  1. In a large stainless steel bowl, layer the cabbage and onions.
  2. In a 2-quart saucepan, combine the remaining ingredients and bring to a boil. Pour the hot liquid over hte cabbage mixture, but do not mix. Cover tightly with plastic wrap and marinate for at least 6 to 8 hours or overnight in the refrigerator.
  3. Toss with fennel before serving. The cabbage can be prepared up to 2 days in advance and stored in the refrigerator until ready to use.

Tips for preparing cabbage: Cut the cabbage into quarters and remove the core. To shred, try using a plastic mandolin (available at most kitchen stores and Asian supermarkets.) The thinner the cabbage is sliced, the better. While you’re at it, use the madolin to slice the onions too.



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