Roman coleslaw

 
                               ROMAN COLESLAW
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Cabbage
    3       oz           Olive oil
    1       tb           Liquamen (sep. recipe)
    1       tb           White wine
      1/2   ts           Cumin seed, ground
    1       t            Caraway seed
    1                    Leek, trimmed, chopped fine
    1                    Coriander leaf, chopped
                         (optional)
                         Pepper and salt to taste
 
      1) Peel off the tough outer layers of the cabbage and core the
   remainder.  Boil the cored cabbage in enough water to cover for 15-20
   minutes, until tender.  Drain, then rinse the cabbage in cold water until
   cool.  Drain again, then chop well.
   
      2) Mix together the remaining ingredients and pour over the chopped
   cabbage.  Mix well and serve.
   
   NOTE:  This recipe may be prepared without chopping the cabbage leaves;
   also, with the cabbage still warm; and lastly, with 2 boiled and sliced
   leeks added to it.
  
 
 
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