| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Jewish |
Vegetables, Salads |
3 |
Servings |
INGREDIENTS
| 2 |
tb |
SUPER FINE SUGAR |
| 2 |
lb |
CABBAGE |
| 1/2 |
ts |
CELERY SEED |
| 1 |
c |
MAYONNAISE |
| 1/2 |
ts |
SALT |
| 1 |
c |
SOUR CREAM |
|
|
PINCH WHITE PEPPER |
| 2 |
tb |
VINEGAR |
INSTRUCTIONS
PHILLY.INQUIRER
CUT CABBAGE INTO QUARTERS.CUT OUT CORE.SLICE CABBAGE INTO LONG,THIN
SLICES.MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER
IN A LARGE BOWL.ADD SHREDDED CABBAGE And toss LIGHTLY.MAKES THREE QUARTS.
Posted to JEWISH-FOOD digest Volume 98 #002 by lisamontag@juno.com (Lisa
Montag) on Jan 1, 1998
A Message from our Provider:
“Don’t confuse God’s patience with his final response”