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Red Cabbage Salad

Provided by: Chef Rita Sodi
Served at: I Sodi

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I Sodi’s Rita Sodi, who grew up outside of Florence, combines red and green cabbage with Robiolina, a soft and creamy Italian cheese. She calls the result a cabbage salad, but why not think of it as Tuscan winter coleslaw?


2 1/2 tbs. golden raisins
1 tsp. white-wine vinegar
1 medium red cabbage (or 1/2 medium red cabbage and 1/2 medium green or savoy cabbage)
5 tbs. Robiolina cheese (at BuonItalia)
1/2 cup Parmigiano- Reggiano, grated
1/2 cup walnuts, crushed by hand
Extra-virgin olive oil to taste
Salt and freshly ground black pepper to taste


In a bowl, cover the raisins with warm water and vinegar, soak for 30 minutes, then drain. (1) Cut the cabbage in half through the core, then cut the halves in half. (2) Remove the cores from each quarter-cabbage, and (3) shred into thin slices. Toss cabbage with the cheeses, raisins, walnuts, and olive oil until all the ingredients are well combined. Season with salt and pepper. Serves 4.

 See Also: In Season: Rita Sodi’s Red Cabbage Salad

(Published 2013)

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