Clark Deutscher
TVWBB All-Star
This one is from the Silver Palate cook book, it always go over really really well!
2 C shredded red cabbage
2 C shredded white cabbage
2 C grated peeled carrots
1/2 C finely minced yellow onions
1/3 C red wine vinegar
1/4 C granulated sugar
1 TBSP prepared Dijon mustard
salt and pepper
2/3 C olive oil
1 TBSP of caraway seeds
Toss both kinds of cabbage , grated carrots and minced onion together in a large bowl.
In a small bowl, wisk together the vinegar, sugar and mustard; season to taste with salt and pepper. Slowly wisk in the oil to form a fairly thick dressing.
Pour half the dressing over the vegetables and sprinkle with caraway seeds. Cover and refrigerate. Allow to get to room temperature before serving.
And a picture using only purple cabbage (due to avalability! (watch your eyes.....)
Clark
2 C shredded red cabbage
2 C shredded white cabbage
2 C grated peeled carrots
1/2 C finely minced yellow onions
1/3 C red wine vinegar
1/4 C granulated sugar
1 TBSP prepared Dijon mustard
salt and pepper
2/3 C olive oil
1 TBSP of caraway seeds
Toss both kinds of cabbage , grated carrots and minced onion together in a large bowl.
In a small bowl, wisk together the vinegar, sugar and mustard; season to taste with salt and pepper. Slowly wisk in the oil to form a fairly thick dressing.
Pour half the dressing over the vegetables and sprinkle with caraway seeds. Cover and refrigerate. Allow to get to room temperature before serving.
And a picture using only purple cabbage (due to avalability! (watch your eyes.....)
Clark
