| 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>
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”