Red Cabbage Slaw

• One 3-pound head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer
• 2 tablespoons kosher salt plus more
• 1 1/4 cups cider vinegar
• 1/2 cup plus 1 tablespoon sugar
• 3/4 cup water
• Copyright 2001 Television Food Network, G.P. All rights reserved.

1. Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers.
2. Transfer to a colander and place the colander over the bowl.
3. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight.
4. Place in the refrigerator to drain for about 4 hours.
5. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl.
6. In a small saucepan combine the vinegar, sugar, and water, bring to a boil.
7. Pour over the cabbage and toss to combine.
8. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally.
9. Serve.

red cabbage, kosher salt, cider vinegar, sugar, water, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/red-cabbage-slaw-recipe.html (may not work)