Mr. Lumberjack and I have been in cut-back mode. We are literally counting down the days to our next paycheck. Mr. Lumberjack stopped by our old grocery store in South Chicago because produce is cheaper there. He was able to find $1 head of cabbage!

Red cabbage is really good, but I feel like it is one of those vegetables that gets you stuck. You don’t know what to do with it. So he cabbage has just been sitting in the fridge.


Today, as I was walking to the beach, making dinner plans with Mr. Lumberjack. And then, I remembered a great holiday dish my Czech co-worker made. Let’s call him StarbucksPM. He made this amazing grass-fed beef goulash and a side of cabbage. It was so good. There were some leftovers and I volunteered to finish the bowl.

Krautsalat is so simple to make and it adds that sour crunch that many meals need. I would eat it more as a side, but I have eaten it as an entree before, just a raw salad. You can always adjust the ratio; it just depends if you like it greasy, salty, sour and/or sweet. Enjoy!


Makes 6 servings


  • 1 head of red cabbage
  • 1/2 cup olive oil
  • 3/4 cup rice wine vinegar
  • 1 tbs sugar
  • 1 1/2 tsp salt


  1. Cut red cabbage into thin shreds.
  2. Throw in remaining ingredients.
  3. Wash hands and toss all ingredients together.
  4. Serve as a side.


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