Hot Slaw Recipe
Ingredients
| Chicken broth | 1 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Margarine | 2 Tablespoon | |
| Celery | 1 Cup (16 tbs), sliced | |
| Carrots | 2 Large, shredded | |
| 1/2 head cabbage, shredded 1/2 head | ||
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Green onion | 1/2 Cup (16 tbs), chopped | |
| 1 tomato, cut in wedges | ||
Directions
Combine the first 5 ingredients in a saucepan and heat until bubbly.
Meanwhile, melt the margarine in a large skillet and add the celery and carrots.
Saute until fairly soft; add the cabbage, green pepper and onion.
Simmer all the ingredients together for approximately 4-5 minutes.
Drain thoroughly.
Combine the dressing and vegetables and toss and heat until the cabbage is thoroughly heated.
Garnish with the tomato wedges and serve with almost any kind of meat.
Meanwhile, melt the margarine in a large skillet and add the celery and carrots.
Saute until fairly soft; add the cabbage, green pepper and onion.
Simmer all the ingredients together for approximately 4-5 minutes.
Drain thoroughly.
Combine the dressing and vegetables and toss and heat until the cabbage is thoroughly heated.
Garnish with the tomato wedges and serve with almost any kind of meat.
Chef
