| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Salads |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Butter |
| 4 |
c |
Shredded cabbage, well |
|
|
packed* |
| 1 |
t |
Salt |
| 1 |
t |
Sugar |
| 1/2 |
t |
Pepper |
| 2 |
T |
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
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”