Insalata Di Cavalo Rosso E Verde (Red And Green Cabbage Salad)

• 3 cups red cabbage, thinly sliced
• 2 cups green cabbage, thinly sliced
• 2/3 cup white wine vinegar
• 3 tablespoons shallots, minced
• 2 tablespoons sugar
• 4 whole black peppercorns
• 1 bay leaf
• 1/4 cup extra virgin olive oil

1. In a large bowl, combine red and green cabbage.
2. In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.
3. Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt and pepper.

red cabbage, green cabbage, white wine vinegar, shallots, sugar, black peppercorns, bay leaf, extra virgin olive oil

Taken from www.food.com/recipe/insalata-di-cavalo-rosso-e-verde-red-and-green-cabbage-salad-460187 (may not work)