| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Head, 3/4 to 1 pound- |
|
|
cabbage |
| 3 |
|
Onions or scallions with- |
|
|
tops sliced very thin |
| 1 1/2 |
t |
Dried dillweed or 2 tb- |
|
|
minced fresh dill |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Freshly ground pepper |
| 3 |
T |
Red wine vinegar |
| 2 |
T |
Vegetable or olive oil |
| 1/3 |
c |
Mayonnaise |
INSTRUCTIONS
Shred the cabbage fine with a sharp knife or in a food processor. Cut
out the core; this is the cook's bonus if it is sweet, discard it if
it is bitter. In a medium-size bowl, combine the cabbage with the
green onions, dill, salt, pepper, and vinegar. Toss lightly, add the
oil and mayonnaise, and toss again. Cover and chill 1 hour before
serving. FROM: The Florida Cookbook, by Jeanne Voltz and Caroline
Stuart. Typed in by: Ronnie Wright From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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