Rosy beet/ napa cabbage slaw (shepherds)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Thinly sliced Napa cabbage leaves OR regular cabbage leaves |
| 1½ | cup | Chopped red onion |
| 2 | mediums | Beets; grated |
| 1 | cup | Chopped fresh parsley |
| ¼ | cup | Red wine vinegar |
| ½ | cup | Water |
| 2 | tablespoons | Brown sugar |
| ½ | teaspoon | Salt |
| ⅓ | cup | Chopped fresh dill leaf |
| 3 | tablespoons | Chopped fresh chives |
| ½ | cup | Low fat sour cream |
| Salt and freshly ground pepper | ||
Directions
Combine vegetables and parsley in a large bowl. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar is dissolved. Pour over vegetables and toss. Add dill and chives and mix in well. Cover and let marinate overnight. Stir well once or twice. Just before serving, drain off excess liquid. Stir in sour cream and add salt and pepper to taste. Serves 4 to 6.
Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: A crunchy sweet/sour rosy slaw that is hard to beat when hot weather potlucks beckon you and your family. Plan to bring the recipe. REF: More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed Press, 1995. See also
Recipe by: MORE RECIPES FROM A KITCHEN GARDEN* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 22, 1998