| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Salads | 1 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 4 | c | Shredded cabbage; well packed* |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | ts | Pepper |
| 2 | tb | Cider vinegar |
| 1/2 | c | Dairy sour cream |
INSTRUCTIONS
* Up to 5 cups of cabbage. Melt butter in a large frying pan, add cabbage and stir until well coated with fat. Cook 5-8 minutes over low heat, stirring often -- the cabbage should be softened, but not fried. Place in a warm bowl, add remaining ingredients and toss together until thoroughly blended. NOTES : A pleasant change from the sameness of cole slaw. Fried sausages or hot smoked sausages are placed on top of this hot slaw. Serve them with mashed potatoes. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to recipelu-digest Volume 01 Number 648 by RecipeLu <recipelu@geocities.com> on Jan 31, 1998
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