Recipe - Rosy Beet Napa Cabbage Slaw (Shepherds)

6 cup Thinly cut or sliced up Napa cabbage
leaves OR regular cabbage
leaves
1 One half cup Chopped red onion
2 md Beets; grated
1 cup Chopped fresh parsley
One fourth cup Red wine vinegar
One half cup Water
2 tablespoon Brown sugar
One half teaspoon Salt
1/3 cup Chopped fresh dill leaf
3 tablespoon Chopped fresh chives
One half cup Low fat sour cream
Salt and freshly ground
pepper

Combine vegetables and parsley in a large bowl. In a saucepan, combine
vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar is
dissolved. Pour over vegetables and toss. Add dill and chives and mix in
well. Cover and let marinate overnight. Stir well once or twice. Just
before serving, drain off excess liquid. Stir in sour cream and add salt
and pepper to taste. Serves 4 to 6.

Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets

Notes: A crunchy sweet/sour rosy slaw that is hard to beat when hot weather
potlucks beckon you and your family. Plan to bring the recipe. REF: More
Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff, Ten Speed
Press, 1995. See also
http://www.shepherdseeds.com/sgsweb/kitchen/cookbooks.html

Recipe by: MORE RECIPES FROM A KITCHEN GARDEN*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 22,
1998