| Creole Cabbage Salad
1/3 cup of vegetable oil
3 teaspoons of white wine vinegar
2 beef bouillon cubes
2 tablespoons of boiling water
3 tablespoons of chopped parsley
1 Garlic clove, minced
1/2 teaspoon of basil, crumbled
1/4 teaspoon of thyme, crumbled
1/4 teaspoon of Tabasco sauce
8 cups of finely shredded cabbage
1 1/2 cups of onions, finely chopped |
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Dissolve the bouillon cubes in 2 tablespoons of boiling water. In large bowl, combine all ingredients except cabbage and onions; mix well. Add cabbage and onions; toss well to coat with dressing. Serve with additional Tabasco if desired.
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