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Super Bowl Menu
In article >, says...
> Garlic Cole Slaw, from _My Kitchen in Spain_ by Janet Mendel:
>
> 1/2 cabbage (1.5 lbs)
> 1 t salt
> 1/2 t paprika
> 1/8 t cumin seeds
> fresh ground black pepper
> 3 garlic cloves, sliced
> 3 T olive oil
> 3 T white wine vinegar
>
> Shred cabbage and chop finely, wash and drain. Add salt, paprika, cumin
> seeds, and pepper; toss well.
>
> Fry the garlic in the oil over medium heat until lightly golden about 3
> minutes. Pour oil and garlic over the cabbage and toss. Heat vinegar and 1
> T water in the same pan and pour over cabbage. Let marinate at least 30
> minutes before serving.
>
> Serve topped with pomegranite seeds or chooped apple.
>
> ============================
>
> Personally, I don't like to mix fruit and veggies, so I never use the
> topping. I tend to use ground cumin, and more of it than in the recipe, and
> more garlic. I use whatever vinegar strikes my fancy that day, often our
> home-made red wine vinegar, or some nice sherry vinegar.
>
>
I'm wondering what that would taste like with some pomegranite paste added to
it. Thinkin' sweet and sour slaw here. Printed out for future use. Thanks.
Bill
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