| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Cabbage; finely shredded |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Vinegar |
| 1/2 |
c |
Sugar; (or substitute) |
|
|
Crushed fresh garlic I use the bottled "fresh" kind and lots of it! Depends on how lethal you want it to be ! |
INSTRUCTIONS
This is a wonderful alternative to the usual Coleslaw or Sauerkraut.
Excellent for barbeques......or as we call them in South Africa, a
"braaivleis". Pronounced "braai" to rhyme with "sigh", and "vleis" to rhyme
with "case", but important to remember that the "v" is said softly, as if
it was an "f" ! We generally just refer to it as a "braai" !
Blend oil, vinegar, sugar and garlic very well. I use a food processor and
blend till thick and creamy. Pour over prepared cabbage and let it stand
for a few hours before serving.
VARIATION: Occasionally I add in some finely chopped celery leaves or even
parsley......just for a colour contrast, really , with the cabbage. Does
give it a more interesting look !
TIP: Be brave with the garlic..........that's what gives this salad
"attitude" !
Posted to JEWISH-FOOD digest by "nicole kirshenbaum" <nicolek@global.co.za>
on Jun 4, 1998
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