Dutch Slaw
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cabbage
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
vinegar
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cabbage
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
vinegar
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Shred cabbage rather fine.
Put in sauce pan and sprinkle with salt.
Cover pan and place over a low flame and steam until very tender.
Beat the egg, add the sugar, salt, pepper and vinegar and pour over the steamed cabbage.
Heat for 5 minutes. Serve at once.
