 | | Directions |
- Remove the wilted, discolored and thick outer leaves of the cabbage and cut the remaining head into quarters. Remove the hard inner core from each quarter.
- Thinly shred the cabbage to produce approximately 8 cups. Shred carrots and set shredded cabbage and carrots aside.
- Combine sour cream, mayonnaise, vinegar, sugar, salt, and pepper in a large bowl and whisk until well blended.
- Add shredded cabbage and carrots. Toss until cabbage and carrots are evenly coated.
- Let the coleslaw stand at room temperature, uncovered, until cabbage is wilted, approximately 25 to 30 minutes. Toss 1 or 2 times while it is standing.
- After it is wilted, place in the refrigerator to chill.
- The coleslaw can be made the day before and refrigerated until ready to use.(A sprinkle of paprika perks up the appearance of the slaw.)
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Prep Time: 45 minutes
|  | | Ingredients | | - | | 2 pounds cabbage |
| - | | 3 carrots (medium size) |
| - | | 1/4 cup sour cream |
| - | | 1/2 cup mayonnaise |
| - | | 2 tablespoons cider vinegar |
| - | | 1 teaspoon sugar |
| - | | Salt and pepper to taste |
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