Christmas Salad
Source of Recipe
chef at world recipes
1/2 medium head red cabbage, shredded
1 Tbs red currant jelly
1 Tbs preserve or jam of your choice
(raspberry preserves or apricot jam are both good)
2 Tbs fresh lemon juice
Put the shredded cabbage in a sieve or colander and cover with a plate
and several cans to weigh the plate down and compress the cabbage.
After 3 to 4 hours, drain the cabbage and place it in a large bowl.
Combine the red currant jelly, the preserves or jam, and the lemon
juice in a small bowl. Toss this mixture with the cabbage until well
combined. Serves 4 to 6.
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