| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | md | Head green cabbage |
| 1 | Onion, chopped | |
| 1 | Green pepper, chopped | |
| 1 | Carrot, shredded | |
| 1/2 | ts | Pepper |
| 1 | tb | Salt |
| 1/2 | c | White vinegar |
| 2/3 | c | Water |
| 2 | tb | Sugar |
| 1 1/2 | c | Blender Mayonnaise (recipe follows this one, also taken from the Ratners cookbook, but I bet you could just use ordinary jarred mayonnaise or your own mayonnaise recipe) |
| 1 | sm | Lemon, juice of |
| 4 | Egg yolks | |
| 1 | pn | Dry mustard |
| 1/2 | ts | Salt |
| 1 | c | Oil |
INSTRUCTIONS
BLENDER MAYONNAISE The following recipe is from a Ratners Cookbook Procedure: Remove outside leaves of cabbage and discard. Cut cabbage into quarters, removing hard cores. Shreed. Add all remaining ingredients except mayonnaise to the cabbage. Let stand for 2 hours and then drain thoroughly. Serves 6 - 8 Stir in mayonnaise and chill until ready to use. Recipe for Blender Mayonnaise: In a blender, beat together lemon juice, egg yolks and seasonings. Add the oil slowly, one drop at a time, beating all the while until the mayonnaise is thick. Chill until ready to serve Store in refrigerator for up to 2 weeks. Makes 1 1/2 cups Posted to JEWISH-FOOD digest V96 #71 Date: 05 Nov 96 13:49:05 EST From: Carole L Lazarus <72172.476@CompuServe.COM>
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