Recipe - Roman Coleslaw

1 md Cabbage
3 ounce Olive oil
1 tablespoon Liquamen (sep. recipe)
1 tablespoon White wine
One half teaspoon Cumin seed, ground
1 teaspoon Caraway seed
1 Leek, trimmed, chopped fine
1 Coriander leaf, chopped
(optional)
Pepper and salt to taste

1) Peel off the tough outer layers of the cabbage and core the
remainder. Boil the cored cabbage in enough water to cover for 1520
minutes, until tender. Drain, then rinse the cabbage in cold water until
cool. Drain again, then chop well.

2) Mix together the remaining ingredients and pour over the chopped
cabbage. Mix well and serve.

NOTE: This recipe may be prepared without chopping the cabbage leaves;
also, with the cabbage still warm; and lastly, with 2 boiled and cut or sliced up
leeks added to it.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini