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Country Kitchen
August 1, 2007 Previous Recipe | Next Recipe
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BROILED CATFISH WITH MUSTARD-DILL SAUCE
FRIED CATFISH FINGERS WITH SPICY DIPPING SAUCE
MARINATED CABBAGE SLAW
CORNBREAD SALAD
LEMON FLUFF
DOLLY PARTONíS CATFISH AND FIXINS
BLACK-EYED PEA SALAD
MARINATED CABBAGE SLAW

1 head cabbage
1 large onion, sliced
1 large green pepper, sliced into rings
1/2 to 3/4 teaspoon salt
1/2 cup, minus 1 tablespoon, sugar OR 3 to 4 packets artificial sweetener
1/2 cup white vinegar
1 cup salad oil

Shred cabbage. Arrange half of cabbage, onion and green pepper in layers in a glass bowl, sprinkling each layer with a portion of the salt and sugar. Repeat layers. Combine vinegar and oil; pour over vegetables. Cover and marinate overnight in the refrigerator. Before serving, lift slaw out of the marinade and place in a serving bowl, leaving layers intact as much as possible. Makes 6 to 8 servings.
Note: One small head red cabbage may be added without changing other ingredients.





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