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Veg.Magic's picture
  White cabbage 1 Small
  Salad cream 1 1⁄2 Gallon
  Tomato ketchup 2 Tablespoon
  Hot sauce 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Spring onions/1 large onion 6
  Carrot 1 Small
  Red apple 1

Remove coarse outer leaves from cabbage or cabbages, cut in half and trim out coarse central stem.
Cut the heart leaves into fine shreds, allowing about 1 gill per portion.
Wash and drain both thoroughly and leave in separate bowls of iced water for about an hour.
Turn cream into a basin, stir in ketchup, hot sauce and sugar, then add the chopped onion and leave till ready to serve.
Before serving, drain cabbage shreds, pat dry in a clean cloth, mix red cabbage with the other half, then toss lightly together.
Decorate with wafer-thin carrot slices.
If using apple, cut in cubes unpeeled.

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