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Apple Cabbage Coleslaw
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3 cartons (16 ounces each) sour cream
1 cup sugar
2 tablespoons salt
1 tablespoon pepper
5 teaspoons ground mustard
4 to 5 pounds unpeeled tart apples, julienned
1/2 cup lemon juice
3 large heads cabbage (3 to 4 pounds each), shredded
In a large bowl, combine the first five ingredients; mix well. Cover and chill for
at least 1 hour. Toss apples with lemon juice. Combine apples and cabbage; mix
well. Just before serving, add dressing and toss to coat.
Yield: 90-95 (1/2-cup) servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |