| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 1 | servings | |
INGREDIENTS
| 1 | Head cabbage | |
| 1/2 | c | Pinenuts |
| 1/2 | c | Almonds; chopped |
| 1/2 | c | Sesame seed; (actually, her recipe states " a handful" of each) |
| 5 | tb | Sugar |
| 5 | tb | Vinegar |
| 5 | tb | Soy sauce |
| 5 | tb | Oliveoil |
INSTRUCTIONS
Source: My neighbor, Osnat Yarkoni Carefully wash and soak the cabbage. Cut into slices (she prefers the thicker slices, not the shredding that a food processor would give). Fry each of the seeds/nuts individually until browned but not burned. Mix together with the cabbage and the well mixed sauce ingredients Toss well. Chill. It is really delicious, but I preferred a little less soy sauce. Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Jan 21, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”