Cabbage Patch Coleslaw
2 cup shredded cabbage
1/2 cup chopped, fresh parsley
1/2 cup sliced onion
4 Tbsp. sugar
3 Tbsp. vinegar
2 Tbsp. oil
1 tsp. salt
Combine cabbage, parsley and onion. Set aside. Mix
together sugar, vinegar, oil and salt. Add to cabbage and mix
well. For a large recipe (12 cups) use 12 cups cabbage and add
onion and parsley as you like. Use 12 tablespoons sugar, 9
tablespoons vinegar, 6 tablespoons oil and 2 teaspoons salt.
Prepare as before. Refrigerate. Best after standing a day or
several hours but may be eaten as soon as mixed.
Source: rec.food.recipes
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