Introduction
If you have ever visited one of Clearman’s legendary North Woods Inn or Steak ‘n Stein restaurants in Southern California, you know the atmosphere: peanut shells on the floor, dim lighting, and an unforgettable marinated purple cabbage salad.
This North Woods Inn Red/Purple Cabbage Salad is a delightfully tangy, sweet, and crisp pickled slaw. As it marinates over several days, the cabbage softens, turning a deep, vivid magenta and absorbing the sweet and savory marinade. It is famously served as a “bed” beneath meats or alongside the restaurant’s signature iceberg lettuce and blue cheese dressing.
Ingredients
- The Star: 1 head (approx. 2 lbs) Red/Purple Cabbage, cored and very thinly sliced
- The Marinade (The “Clearman’s” Formula):
- 1 cup Red Wine Vinegar
- 1/2 cup + 2 tablespoons Vegetable Oil (or a light, neutral olive oil)
- 6 tablespoons Granulated Sugar
- 2 teaspoons Kosher Salt
- 1 teaspoon Seasoned Salt (such as Lawry’s)
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Black Pepper
Equipment Needed
- Large Zip-lock Bag or Non-Aluminum Covered Bowl: The zip-lock bag makes it incredibly easy to “smush” the mixture daily.
- Large Chef’s Knife or Food Processor: For shredding the cabbage very thinly.
- Slotted Spoon: For serving, so the juices drain out.
Preparation & Time
- Prep Time: 15 minutes
- Marinating Time: 2 to 4 days (this is essential for texture and color)
- Total Time: 3 days
- Servings: 8 to 10 people
Step-by-Step Instructions
1. Shred the Cabbage
Discard the tough outer leaves and the inner white core of the cabbage. Slice the cabbage as thinly as possible. (A food processor with a slicing disc works wonderfully here).
2. Mix the Dressing
In a small bowl or measuring cup, whisk together the red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder until the sugar dissolves.
3. The Marinating Step
Place the shredded cabbage into a large Zip-lock bag. Pour the vinegar and spice mixture over the cabbage. Do not add the oil yet. Squeeze the air out of the bag, seal it, and massage the marinade into the cabbage.
The 4-Day Process: > * Place the bag in the refrigerator and smush/massage it twice a day for 3 to 4 days.
- The cabbage will soften, shrink, and turn a very dark purple-red.
4. Add the Oil
On the day you plan to serve the salad, pour in the vegetable oil (or light olive oil). Seal the bag and mix well to coat the cabbage. Let it sit in the marinade for at least 1–2 hours before serving to absorb the oil.
5. Serve
Use a slotted spoon to serve the salad so the excess liquid remains in the bowl.
Tips and Tricks
- The Oil Timing is Critical: Add the oil only on the last day. Adding it on Day 1 creates a barrier that stops the vinegar from softening and pickling the cabbage properly.
- Make It a Combo: For the true North Woods Inn experience, serve a portion of this salad on the side of a crisp iceberg lettuce wedge with a rich, creamy blue cheese dressing.
- Storage: Once made, it keeps in the fridge for up to a week.
Nutritional Information (Approximate)
- Calories: 150 kcal (per serving)
- Fat: 12g
- Carbohydrates: 8g
- Sodium: 620mg
Conclusion
This bright, tangy red slaw is a classic crowd-pleaser with a unique, retro charm. It makes the perfect crunchy contrast to heavy, rich meals.
Are you looking to pair this with a steak, or are you planning a whole North Woods Inn-style dinner at home?