|½||Head (3/4 to 1 pound)- cabbage|
|3 eaches||Onions or scallions with- tops, sliced very thin|
|1½ teaspoon||Dried dillweed or 2 tb- minced fresh dill|
|¼ teaspoon||Freshly ground pepper|
|3 tablespoons||Red wine vinegar|
|2 tablespoons||Vegetable or olive oil|
Shred the cabbage fine with a sharp knife or in a food processor.
Cut out the core; this is the cook's bonus if it is sweet, discard it if it is bitter. In a medium-size bowl, combine the cabbage with the green onions, dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise, and toss again. Cover and chill 1 hour before serving.
FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright
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