Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Red cabbage |
| 3 cups | Boiling water |
| 1 tablespoon | Salt |
| 4 tablespoons | Salad or olive oil |
| ⅓ cup | Lemon juice |
| ¼ teaspoon | Pepper |
| 2 teaspoons | Sugar |
| 4 tablespoons | Minced onion |
| ½ cup | Grated apple |
Shred the cabbage and combine with the boiling water and salt. Let stand 10 minutes. Drain. Mix the oil, lemon juice, pepper and sugar together. Add to the cabbage with the onion and apple. Toss until well mixed. Chill for ½ hour before serving. Serves 6 to 8.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for M Recipe By : Jennie Grossinger - "The Art Of Jewish