 | | 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 | | - | | 1/4 cup sour cream |
| - | | 1/2 cup mayonnaise |
| - | | 2 tablespoons cider vinegar |
| - | | 1 teaspoon sugar |
| - | | 2 pounds cabbage |
| - | | 3 carrots (medium size) |
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