Recipe - Jmeyers Auth Hungarian Sour Cream Cole Slaw (Kaposztsalata

1 Cabbage head
One half small Onion
2 tablespoon Chopped green pepper
Good white vinegar
16 ounce Real sour cream
Sugar
Salt and pepper
Paprika

SLICE CABBAGE HEAD INTO SLAW

PLACE SLAW INTO BOWL
One half small Onion Minced and add
to bowl.

ADD
2 tablespoon Chopped green pepper.
3 tablespoon White vinegar.
16 ounce Real sour cream.
1 teaspoon Sugar.
Salt, about One half tsp.

There are two kinds of cole slaw served in Hungarian households. One is the
oil and vinegar slaw that is usually served in Winter, and the other is
this recipe for sour cream cole slaw that does not contain any oil. It is a
light, refreshing slaw, creamy and zesty. A perfect salad to accompany a
summer meal. Regards, June Meyer.

Wash hands and take off rings. Place your hands into the slaw, mix and
squeeze the slaw so it makes some juice. This will make the slaw limp.
Taste, add more salt if needed. Add more vinegar if more "bite" is wanted.
Sprinkle Paprika on top for beauty. WALT Refrigerate till serving time.
Good the next day also. Serves 4 to 6.

If you try one of my recipes please tell me what you think.
EMail me at: june4@interaccess.com
Posted to EATL Digest 11 Dec 96

From: Walt Gray waltgray@MNSINC.COM

Date: Wed, 11 Dec 1996 23:21:53 0500