Ingredients

1/2 each head cabbage
3 each onions
1 1/2 tsp. dried dillweed
1/2 tsp. salt
1/4 tsp. freshly ground pepper
3 Tbsp. red wine vinegar
2 Tbsp. vegetable or olive oil
1/3 C.(s) soy mayonnaise

Cooking Instructions

Shred the cabbage fine with a sharp knife or in a food processor. Cut out the core; this is the cook’s bonus if it is sweet, discard it if it is bitter. In a medium size bowl, combine the cabbage with the green onions, dill, salt, pepper, and vinegar. Toss lightly, add the oil and mayonnaise, and toss again. Cover and chill 1 hour before serving.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)