Recipes Marinated Cabbage Slaw Be the first to rate & review! This slaw needs to marinate in the refrigerator for at least 6 hours or overnight for the flavor to develop, so plan accordingly. Terrific Green Salads By Patrick O'Connell Patrick O'Connell Patrick O’Connell is the award-winning chef/proprietor of the Michelin-starred restaurant The Inn at Little Washington in Virginia. Considered a pioneer of regional American cuisine, O’Connell achieved international acclaim for elevating the profile of American cooking over the last four decades at his simple country inn-turned-culinary shrine. He is the author of The Inn at Little Washington Cookbook (1996), Patrick O'Connell's Refined American Cuisine: The Inn at Little Washington (2004), and The Inn at Little Washington: A Magnificent Obsession (2015). Food & Wine's Editorial Guidelines Updated on March 27, 2015 Print Rate It Share Share Tweet Pin Email Yield: 10 Ingredients 2 medium heads of green cabbage (shredded) 1 large onion (shredded) 1 ½ cups white wine vinegar 1 cup canola oil ¾ cup sugar ½ cup chicken stock 1 ½ tablespoons salt 1 ½ tablespoons dry mustard 1 ½ tablespoons celery seeds Directions Layer the cabbage and onion alternately in a large glass or ceramic bowl. In a medium saucepan, combine the vinegar with the oil, sugar, chicken stock, salt, dry mustard and celery seeds. Bring to a boil, then pour the mixture over the cabbage and onion. Do not mix. Let the slaw marinate in the refrigerator for 6 to 8 hours or overnight.Toss before serving. Serve With Provençal Tuna Burgers. Rate it Print