Prep 5 mins
Cook 0 mins
This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed for the salad to chill.
- 1 cup cabbage, finely shredded
- 3⁄4 cup whole berry cranberry sauce
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- In a covered bowl, combine all ingredients & toss lightly.
- Chill in the refrigerator for at least 2 hours before serving.
This was so simple & made a great side dish for lunch today! I had cabbage I wanted to use up and thought I had whole berry cranberry sauce but turned out to be jellied cranberry instead. I used it anyway & threw in a handful of dried cranberries. I love cabbage, cooked, raw, whatever & this was a nice change from the usual savory recipes I use it in. Thanks for sharing, Papa! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes! :D