| 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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