Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Pecan pieces (250 ml) 1/4 c Whit Wine Vinegar (50 ml)
1/2 c Vegetable Oil (125 ml) 2 ea Garlic Cloves; minced
x Salt and Pepper 1/2 t Mustard (2 ml); dry
6 c Each Red and Green Cabbage; 2 t Sugar (10 ml); granulated
-shredded (1.5 l) 1 ea Onion; thinly sliced
1/2 c Parsley; fresh; coarsley 1 c Feta Cheese (250 ml); diced
-chopped (125 ml) -(6 oz/175 g)

Toss together pecans and 2 teaspoons (10 ml) oil. Spread out on baking
sheet, sprinkle with salt and pepper and roast in 350F (180C) oven
for 5 minutes. Set Aside. In large bowl, toss together cabbage and
parsley. In small saucepan, heat remaining oil, vinegar, garlic,
sugar, 1/2 tsp (2 ml) each salt and pepper and mustard over
medium-high heat, stirring until sugar and mustard disolve. Add onion
and saute for 30 seconds. Pour over cabbage mixture and toss to coat.
Taste and add more salt and pepper, if needed. Transfer to shallow
bowl or platter; sprinkle with roasted pecans and cheese. Serves: 10
to 12 Preparation Time: 20 min. Cooking Time: 6 min. From: Foodland
(tested)

Submitted By SAM LEFKOWITZ On 01-18-95

Browse by categories