Recipe - Garlic Cabbage Salad

1 md Cabbage; finely shredded
One half cup Oil
One half cup Vinegar
One half cup Sugar; (or substitute)
Crushed fresh garlic I use
the bottled "fresh" kind
and lots of it! Depends on
how lethal you want it to
be !

This is a wonderful alternative to the usual Coleslaw or Sauerkraut.
Excellent for barbeques......or as we call them in South Africa, a
"braaivleis". Pronounced "braai" to rhyme with "sigh", and "vleis" to rhyme
with "case", but important to remember that the "v" is said softly, as if
it was an "f" ! We generally just refer to it as a "braai" !

Blend oil, vinegar, sugar and garlic very well. I use a food processor and
blend till thick and creamy. Pour over prepared cabbage and let it stand
for a few hours before serving.

VARIATION: Occasionally I add in some finely chopped celery leaves or even
parsley......just for a colour contrast, really , with the cabbage. Does
give it a more interesting look !

TIP: Be brave with the garlic..........that's what gives this salad
"attitude" !
Posted to JEWISHFOOD digest by "nicole kirshenbaum" nicolek@global.co.za
on Jun 4, 1998