If you’re fortunate enough to live in Southern California, you’ve probably visited a Clearmans restaurant–more specifically, their North Woods Inn establishment. North Woods Inn is a steakhouse that keeps the floor textured with peanut shells, the lighting low, and the food abundant and delicious. They’re famous for a couple of things: 1) Their cheese bread. This stuff is to die for. 2) North Woods Creamy Buttermilk Blue Cheese Dressing, and 3) Their cabbage salad. It’s hard to believe something as simple as cabbage salad could be such a big deal, but it is. And after making it, you’ll understand why. North Woods Inn serves this cabbage salad with their blue cheese salad (which is just verry cold chopped ice berg lettuce and their Blue Cheese Dressing (see North Woods Creamy Buttermilk Blue Cheese Dressing). They’re absolutely stellar when mixed together, but they can each hold their own.
Ingredients: (can easily be doubled)
- 1/2 head of red/purple cabbage, thinly sliced
- 1/2 c vegetable oil
- 1/2 c plus 2 Tab. red wine vinegar
- 3 Tab. sugar
- 4 tsp. salt
- 1 tsp. seasoned salt (probably Lawry’s)
- 1/4 tsp. pepper
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne pepper
Directions: (Start at least a day ahead!!)
- Combine all ingredients except cabbage.
- Whisk together until well-combined.
- Pour over the sliced cabbage in a large bowl.
- Let soak for 24 hours, tossing once.
- The longer it sits, the better it gets. Day four of soaking is when it gets really good.
Serves: Well, now there’s a good question. Are you serving it alone or with the ice berg lettuce salad like the North Woods Inn. The secret is the dressing!
And just to confuse things – The Times printed this recipe along side theirs “Battle of the Red Cabbage Salads”.
Friend’s North Woods Inn Red Cabbage Salad
This was sent to the paper claiming to be the real recipe but in restaurant quantity. The Times broke it down for comparison.
Ingredients:
- 1/2 head red cabbage
- 2 tsp garlic puree
- 1/4 c grated sweet red pepper
- 1 small onion, minced
- 2 Tab lemon juice
- 3 Tab sugar
- salt
- 1 Tab beef bouillon powder
- 1/4 tsp black pepper
- 1/2 c wine vinegar
- 1/2 c cider vinegar
- 1 c oil
Directions:
- Shred cabbage into bowl.
- Combine garlic, red pepper and onion.
- Blend together lemon juice, sugar, salt, bouillon powder, pepper wine ad cider vinegars and oil.
- Pour over cabbage’
- Mix well.
- Let stand overnight to mellow flavors.
Serves: 6-8 servings
