COLESLAW

If you have studied my website you would realize that my first love in writing is politics because the politicians control our life, but cooking recipes are knocking on the door to be my first priority. When I retired decades ago from the workplace, I didn't know how to make a good pot of coffee and I decided to become a professional chef, of course, in my own Noah's Galley. I bought lots of cookbooks and I went on the warpath in my test galley. I hate to admit it that with the testing of different recipes, my weight is now 40 pounds in excess of one-eighth of a ton. This is a recipe that will not put lard on your bones.

1 medium-size head green cabbage (about 3 pounds)

1 cup shredded carrots

1 cup finely chopped onions

3 garlic cloves, pressed

1 cup cider vinegar

2 tablespoons celery seeds

1 tablespoon Worcestershire sauce

1 tablespoon Dijon-style mustard

1 tablespoon salt

1/4 teaspoon freshly ground white pepper

1 tablespoon sugar

1-1/2 to 2 cups mayonnaise

2 tablespoons chopped fresh parsley

1. Cut cabbage in quarters; remove core and other leaves.

2. Use a very sharp knife to finely shred cabbage. Wash in cold water, drain well, and let dry on paper towel.

3. In a large mixing bowl, combine shredded cabbage and carrots, mix in chopped onions and pressed garlic.

4. In a small mixing bowl, combine vinegar with celery seeds, Worcestershire sauce, mustard, salt, pepper, and sugar. Pour over vegetables and mix by hand.

5. Use a plate that fits into the mixing bowl to weigh down the vegetables and assist in the absorption of the marinade; let stand for 30 minutes.

6. Drain off excess marinade. Mix in mayonnaise a few tablespoonfuls at a time until vegetables are evenly coated.

7. Transfer to a serving bowl. Sprinkle with chopped parsley.

8. Refrigerate for several hours before serving. Serve very cold.

 

Contact Noah at:
Noah@SemperFidelisNoah.com


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