Prep 15 mins
Cook 8 mins
This was one of Great-Grandma's recipes.
- 1⁄4 cup salad oil
- 3⁄4 lb green cabbage, thinly sliced
- 1 large carrot, shredded
- 1 small onion, minced
- 1⁄4 cup cider vinegar
- 4 teaspoons sugar
- 2 teaspoons poppy seeds
- 1 teaspoon salt
- In large saucepan over medium-high heat, heat salad oil.
- Cook cabbage, carrot and onion in hot oil until cabbage is tender-crisp, about 5 minutes, stirring occasionally.
- Add vinegar, sugar, poppy seeds and salt; cook 2 minutes longer.
I thought this was very nice! I did however alter it a little bit to my tastes and what I had. I only used 2T oil-Enova, green onions and rice vinegar. I used my peeler to make thin ribbons of carrot. It was very easy to make, flavorful and healthy! Made for 1-2-3 hit wonders.
This was just ok. You do have to eat it warm. I had cold left overs and just didn`t work for me. I sliced the carrots instead of shredding. Followed the rest of the directions.