Red and Green Cabbage Salad

4 servings

25 Minutes Plus Standing

10 ounces red cabbage, cored and thinly sliced (3 cups)
1/2 pound green cabbage, cored and thinly sliced (2 cups)
2/3 cup white wine vinegar
3 tablespoons minced shallot
2 tablespoons sugar
4 whole black peppercorns
1 bay leaf cup
1/4 cup extra-virgin olive oil
Coarse sea salt

In a large bowl, combine red abd green cabbage.

In a small saucepan, combine vinegar, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stir-dissolve sugar. Boil until reduced by half, about 6 minutes.

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 to taste.