Yield: 4 servings
Measure | Ingredient |
---|---|
½ \N | 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 |
½ teaspoon | Salt |
¼ teaspoon | Freshly ground pepper |
3 tablespoons | Red wine vinegar |
2 tablespoons | Vegetable or olive oil |
⅓ cup | Mayonnaise |
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