|White cabbage||1 Small|
|Salad cream||1 1⁄2 Gallon|
|Tomato ketchup||2 Tablespoon|
|Hot sauce||1⁄4 Teaspoon|
|Spring onions/1 large onion||6|
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.