This salad is the perfect accompaniment to a steak dinner, a summer barbecue or as lunch with cheesy bread, which is one of the ways it is offered at Clearman’s Northwoods Inn. The experience at this restaurant begins as you arrive at the snow-covered log cabin. As you enter, you are transported to a different time. It is just what you would expect to see in the Northwoods.
Not to dismiss the excellent cuisine which has been the reason for our family gatherings there for so many years, but this salad is the main draw for so many of us. It is unique and delicious. It has a sweet and spicy pickled quality to it, but more. It is simply indescribable. You just have to try it for yourself.
My budget doesn’t always allow me to order off of the steak menu, so I started ordering their hamburger. Oh my! It is not your run-of-the-mill hamburger. When you order it, they want to make sure you realize you are not ordering a traditional hamburger with lettuce and tomatoes. Bring it on! This is my copycat of it on a mini scale:
This could actually be classified as a slider. Start with a small french roll and pile some of the delicious red cabbage salad on the bottom slice–no mayonnaise, mustard or ketchup required. Add some dill hamburger pickle chips. Next, place a grilled hamburger patty of the appropriate size on top of the pickles. I added some Adobo seasoning to the meat before shaping them. Finally, top it off with some grilled onions and enjoy! My mouth is watering and it’s 9:00 a.m. right now.
Ladies and gentlemen, the coveted copycat recipe for Clearman’s Northwoods Inn Red Cabbage Salad:
- 1 head red cabbage
- 1 cup oil
- 1-1/8 cup red wine vinegar
- 6 teaspoons salt (this is not a type-o)
- 6 tablespoons sugar
- 1 teaspoon Lawry's seasoned salt
- 1 teaspoon Adobo seasoned salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- Finely shred cabbage.
- In a medium bowl, add all of the remaining ingredients and blend well.
- Add the cabbage and cover (or place all ingredients in a large plastic bag).
- Allow to marinate in the refrigerator for several hours or overnight to allow the flavors to mellow and the slaw to achieve a deep, red color.
- [i]*Note: You may be able to get away with a half recipe of the marinade if you remember to stir it up from time to time.
Et cetera: The last time I made this, Number One Son and Son-in-Law #3 had to negotiate for the last serving. Good thing Daughter #1 wasn’t there or it would not have been pretty. I’m telling you, it’s that good! They wondered why there wasn’t more of it. It could have something to do with the fact that I practically ate half of it myself before the party. Oops!