Yields 10 Portions
2 pounds Cabbage
1/4 cup coarsely chopped Parsley
1/3 cup shredded Carrot
1/2 cup thinly sliced Green bell pepper
1 tablespoon diced Red bell pepper
1/4 cup thinly sliced Green onions
1 cup thinly sliced Dill pickles
1/2 cup Water
1/3 cup dill Pickle juice
1/4 cup White vinegar
1 tablespoon Sugar
1 tablespoon Vegetable oil
1 teaspoon Salt
1 teaspoon Pepper
Level of Difficulty:
This recipe has not been reviewed
Discard outer leaves from cabbage; wash head and cut in half. Remove center core. Cut into 1/8 inch strips against the vein. Cut pieces into 2 inch portions. Place in a large serving bowl. Add parsley, carrot, bell peppers, onions and dill pickles.
For the dressing; in a medium-size bowl, whisk together water, pickle juice, vinegar, sugar, oil, salt and pepper.
Pour dressing over top of cabbage mixture and toss well. Chill until ready to serve.
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