~Sent in by Larry Holmes, Ontario, Canada
1 medium head cabbage, shredded
(10 cups)
1 slightly beaten egg
1 8-ounce carton sour cream
¼ cup sugar
3 tablespoons vinegar
1 ¼ teaspoon salt
dash ground red pepper
Place shredded cabbage in a 4-quart Dutch oven or large saucepan.
Combine egg, sour cream, sugar, vinegar, salt and red pepper; stir
into cabbage. Cook and stir over medium-low heat about 10 minutes
or until mixture is hot and creamy. Do not overcook. Serve hot.
Garnish with hard-cooked egg slices and watercress, if desired.
Makes 8 to 10 servings.
Note: Refrigerate any leftover salad and serve cold the next day.
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