1 tbsp. margarine
2 tbsp. flour
2 tbsp. sugar
2 tbsp. Grey Poupon® Dijon Mustard
1½ cups College Inn® Chicken Broth
1/3 cup white wine vinegar
8 cups shredded red or green cabbage
½ cup chopped red onion
In medium saucepan, over medium heat, melt margarine. Blend in flour cook 1 minute.
Add sugar, mustard and broth; cook until mixture thickens and boils.
Stir in vinegar. Cover; refrigerate 1 hour.
In large bowl mix together cabbage and onion. Pour dressing over salad tossing
to coat well. Refrigerate at last 1 hour to blend flavors.
Make about 9 cups
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