Yield: 1 Servings
|1 medium||Cabbage; finely shredded|
|½ cup||Sugar; (or substitute)|
|Crushed fresh garlic I use the bottled "fresh" kind and lots of it! Depends on how lethal you want it to be !|
This is a wonderful alternative to the usual Coleslaw or Sauerkraut.
Excellent for barbeques......or as we call them in South Africa, a "braaivleis". Pronounced "braai" to rhyme with "sigh", and "vleis" to rhyme with "case", but important to remember that the "v" is said softly, as if it was an "f" ! We generally just refer to it as a "braai" ! Blend oil, vinegar, sugar and garlic very well. I use a food processor and blend till thick and creamy. Pour over prepared cabbage and let it stand for a few hours before serving. VARIATION: Occasionally I add in some finely chopped celery leaves or even parsley......just for a colour contrast, really , with the cabbage. Does give it a more interesting look ! TIP: Be brave with the garlic..........that's what gives this salad "attitude" !
Posted to JEWISH-FOOD digest by "nicole kirshenbaum" <nicolek@...> on Jun 4, 1998