Yield: 8 servings
Measure | Ingredient |
---|---|
⅓ cup | Vegetable oil |
3 teaspoons | White wine vinegar |
2 \N | Beef bouillon cubes |
2 tablespoons | Water,boiling |
3 tablespoons | Chopped parsley |
1 \N | Garlic clove,minced |
½ teaspoon | Basil,crumbled |
¼ teaspoon | Thyme,crumbled |
¼ teaspoon | Tabasco sauce |
8 cups | Finely shredded cabbage |
1½ cup | Onions,finely chopped |
1. Dissolve bouillon cubes in 2 T boiling water. In large bowl, combine all ingredients except cabbage and onions; mix well.
2. Add cabbage and onions; toss well to coat with dressing.
3. Serve with additional Tabasco if desired.