| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bbq, Sides |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Cabbage head; cored and shredded |
| 1 |
md |
Onion; chopped |
| 3 |
|
Jalapeños; finely chopped |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
tb |
Dijon mustard |
| 1 |
ts |
Mustard seed |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Fresh ground black pepper |
| 3 |
|
Cloves garlic; pressed |
INSTRUCTIONS
Put shredded cabbage in large bowl and cover with boiling water. Let sit
for 3 minutes and drain in colander. Add onions and chiles. Mix well. Whisk
oil and vinegar in a bowl until emulsified. Whisk in remaining ingredients
and let sit 10 minutes. Pour over cabbage and mix well. Cover and
refrigerate. Best when eaten the same day.
Recipe by: Chile Pepper Magazine 4/98
Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Feb 26, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”