- 2 eggs, beaten
- 1/4 cider vinegar
- 1/4 water
- 1/2 sugar
- 2 tablespoons butter or margarine
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (8 oz.) carton commercial sour cream
- 1 medium cabbage, shredded
Combine first 7 ingredients in top of double boiler; bring water to boil. Reduce heat to low; cook until mixture thickens. Stir in sour cream; cook just until heated. Pour hot dressing over cabbage and toss. Let stand until cool. Cover with cloth and refrigerate overnight. Thank you to the Osborn residence of Mantua, Ohio for submitting this versatile salad combination.
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