13 Aug 2007
Great variation on a summertime favorite!
|Cabbage head||1 , grated|
|White vinegar||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|White onions||2 , minced|
|Green bell pepper||1 , minced|
|Carrot||1 , grated (peeled)|
|Mustard seed||1 Tablespoon|
Whisk together water, vinegar & sugar in a saucepan.
Bring to a boil then remove form heat.
Set aside to cool.
When cooled to room temp pour over remaining ingredients.
Mix well then refrigerate for 8-24 hrs. prior to serving.
Difficulty Level:Very Easy
Preparation Time:15 Minutes
Cook Time:5 Minutes
Ready In:20 Minutes
StoryA German-Czech friend gave the recipe when I told how good the sald was at a meal in her home. her Husband insisted that I must have the recipe. ORIGIN: Lina Moretz, Bad Tolz-Germany, circa 1997
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