Jmeyer's auth hungarian sour cream cole slaw (kaposztsalata

Yield: 4 Servings

Measure Ingredient
1 \N Cabbage head
½ small Onion
2 tablespoons Chopped green pepper
\N \N Good white vinegar
16 ounces Real sour cream
\N \N Sugar
\N \N Salt and pepper
\N \N Paprika
½ small Onion Minced and add to bowl.
2 tablespoons Chopped green pepper.
3 tablespoons White vinegar.
16 ounces Real sour cream.
1 teaspoon Sugar.
\N \N Salt, about 1/2 tsp.
\N If you try one of my recipes please tell me what you think.
\N \N E-Mail me at: june4@interaccess.com

SLICE CABBAGE HEAD INTO SLAW

PLACE SLAW INTO BOWL

ADD

There are two kinds of cole slaw served in Hungarian households. One is the oil and vinegar slaw that is usually served in Winter, and the other is this recipe for sour cream cole slaw that does not contain any oil. It is a light, refreshing slaw, creamy and zesty. A perfect salad to accompany a summer meal. Regards, June Meyer.

Wash hands and take off rings. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp.

Taste, add more salt if needed. Add more vinegar if more "bite" is wanted.

Sprinkle Paprika on top for beauty. WALT Refrigerate till serving time.

Good the next day also. Serves 4 to 6.

Posted to EAT-L Digest 11 Dec 96 From: Walt Gray <waltgray@...> Date: Wed, 11 Dec 1996 23:21:53 -0500

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